Delcious, carrot cupcakes!
Carrot Cupcakes
Servings
20 Servings
Ingredients
- 1 teaspoon baking powder
- 1 2 1/2-ounce jar baby food applesauce
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup canola oil
- 2 cups grated carrots about 4 medium carrots, squeezed dry
- 1 cup canned drained crushed pineapple
- 1/2 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F. Place 20 paper liners in muffin tins.
- In a small bowl, mix the baking powder with the applesauce until it foams. Set aside.
- In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and salt together
- Mix in the vanilla, oil, carrots, pineapple, and the applesauce mixture. Mix well until just combined.
- Fill lined muffin tins three-quarters full. Bake for 25 minutes.
- Remove tins from oven and let cool on a wire rack. Once cupcakes are cool, remove them from the pan.
- Dust with confectioners’ sugar by placing the sugar in a small sieve and shaking the sieve gently over the cupcakes.
- Contributed by:Quick & Kosher, Jamie Geller
Can these be made gluten free with oat flour
It might work with almond flour or a gluten free all-purpose but not sure if oat flour will work.
Not sure how that would work, maybe with an all purpose gluten free flour it would be best
Sounds great! I love carrot cakes, and yours is a bit different then a typical swiss “Rüeblikuchen”. Will definitely try yours out! Thanks for sharing it!
scroll above it should all be there
they are and you are right! great lunch box snack! so happy you are enjoying the site – thanks so much for letting us know.
Yay!! you’re welcome!
ooooh too fabulous! carrot cake with cream cheese icing could possibly be one of my top 5 desserts of all time!
These look wonderful and good for lunch boxes. Love this site.
Yay!! Its vegan. Thank you!
These really look good, but I will use a cream cheese icing to top them off. Love your site!
what are the ingrediants and amounts for this?
thanks