Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 1/4 tsp baking powder; 1 tsp baking soda; 1 1/4 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 tsp salt; 1 lb medium carrots (about 6 to 7 carrots), cleaned and peeled; 1 1/2 c. granulated sugar/splenda; 1/2 c. packed light brown sugar; 4 large eggs; 1 cup unsweetened apple sauce (if you don't mind all the fat, you can replace apple sauce with oil); 1/2 cup vegetable oil; Cream Cheese Frosting: (if you make a cake using 2 - 9" pans you should double this); 8 oz cream cheese, softened but still cool; 5 Tbsp unsalted butter softened, but still cool; 1 Tbsp sour cream; 1/2 tsp vanilla extract; 1 1/4 cup confectioners’ sugar (4 1/2 ounces); Pecans (optional)

Carrot Cake Cupcakes was pinched from <a href="http://www.seebrookecook.com/2010/12/amazingly-delicious-carrot-cake.html" target="_blank">www.seebrookecook.com.</a>

INGREDIENTS

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2 1/2 cups unbleached all-purpose flour

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1 1/4 tsp baking powder

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1 tsp baking soda

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1 1/4 tsp ground cinnamon

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1/2 tsp ground nutmeg

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1/8 tsp ground cloves

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1/2 tsp salt

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1 lb medium carrots (about 6 to 7 carrots), cleaned and peeled

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1 1/2 c. granulated sugar/splenda

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1/2 c. packed light brown sugar

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4 large eggs

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1 cup unsweetened apple sauce (if you don't mind all the fat, you can replace apple sauce with oil)

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1/2 cup vegetable oil

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Cream Cheese Frosting: (if you make a cake using 2 - 9" pans you should double this)

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8 oz cream cheese, softened but still cool

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5 Tbsp unsalted butter softened, but still cool

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1 Tbsp sour cream

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1/2 tsp vanilla extract

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1 1/4 cup confectioners’ sugar (4 1/2 ounces)

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Pecans (optional)

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