Classic Carrot Cupcakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: dessert
Ingredients
Units
Scale
- 3 cups grated carrots
- 1/2 cup dried apricots - chopped
- 3/4 cup sugar
- 1 cup brown sugar
- 1 cup canola oil
- 2 tsp. vanilla extract
- 4 eggs
- 2 cups Bob’s Redmill Super Fine Cake Flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. fresh ground nutmeg
- 1 tsp. salt
- Zest of 1/2 lemon
- Zest of 1/2 orange
For the Cream Cheese Frosting:
- 8 oz. block of cream cheese
- 4 tbs. butter - unsalted
- 1 cup of powdered sugar
- 1 tsp. vanilla extract
Instructions
- Preheat Oven 350 degrees F.
- In a large bowl combine, the sugars, eggs, vanilla and oil.
- Using an electric mixer, mix these ingredients until smooth.
- Stir in the shredded carrots and chopped apricots.
- Combine the dry ingredients in a large bowl and mix.
- Slowly, add the dry ingredients to the wet ingredients while stirring.
- Line the cupcake pans with the cupcake papers and fill with the batter.
- Bake 25 – 30 minutes or until the toothpick test comes out clean.
- Cool the cupcakes before frosting.
For the Cream Cheese Frosting:
- Combine the cream cheese, butter, powdered sugar and vanilla in a medium sized bowl and mix with an electric mixer until smooth.
- Refrigerate the frosting until ready to use.