Carrot Cake Cupcakes

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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.


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