Easy Carrot Cake Cupcakes

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:    www.inspirationapron.com

Ingredients:

• one spice cake mix, or gingerbread cake mix (and ingredients listed on box to make)
• 4 medium carrots, grated (approximately 1 cup)
• 2 small (individual size) boxes raisins (roughly 1/2 cup)
• one 4oz cup of cinnamon applesauce (or regular is fine)
• 1/2 cup chopped walnuts

Instructions:

Go ahead and grate the carrots (or use a food processor.)

Then preheat your oven to 350℉ / 175℃ and line your cupcake pans (or spray with cooking spray.)

Mix together your cake mix, the ingredients listed on box along with the applesauce until well combined, about 2 minutes.

Fold in the grated carrots, nuts and raisins until evenly distributed.

Scoop out 1/3 cup of batter into cupcake liners. I found that exactly 1/3 cup creates the perfect height and fullness as this recipe doesn’t rise as much as a regular cupcake. Bake for 15-18 minutes or until a toothpick inserted in middle comes out with a few moist crumbs or clean.

The cupcakes are packed with nutrition and flavor and you can definitely eat them as is, no icing…

…but, if you must, try my cream cheese recipe found HERE, that is simple to make, just using cream cheese, honey and orange juice. (You can easily use non-dairy cream cheese for a dairy-free option) or find my buttercream frosting recipe HERE.

If you want to add a dessert dirt and marzipan carrot for fun, crush up some Oreos and sprinkle on top middle and add the marzipan carrot. Find instructions for making marzipan carrots on my website at: https://www.inspirationapron.com/dessert/carrot-cake.

If you prefer buttercream frosting, use various Wilton piping tips to achieve different fun themes, like this carrot, grass and flowers as shown.

Enjoy!