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You won’t miss the animal products in this tasty carrot cupcake/muffin! If you want a true cupcake, feel free to frost it. But, it’s sweet enough on it’s on for a special treat.
After reading a bazillion recipes online and in books, here’s my version:
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 cups unsweetened applesauce
- 1 heaping tsp vanilla
- 1 large carrot, shredded (about 1 cup)
Preheat oven to 350 degrees. Combine dry ingredients and stir well. Add applesauce, vanilla, and carrot and stir until just thoroughly combined. Pour into cupcake tin (with wrappers) until about 3/4 full. Bake for 18 – 22 minutes, or until a toothpick stuck in the center of a cupcake comes out clean. Cool on a wire rack fully before storing.