 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
If your kids think they donât like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. Ingredients:
2/3 cup sugar |
3 tablespoons canola oil |
1 egg |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1-1/2 cups shredded carrots |
cream cheese frosting: |
6 ounces reduced-fat cream cheese |
2/3 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots.
2. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 10 cupcakes.
|
|