Carrot Cupcakes with Cream Cheese Frosting

Name: Carrot Cupcakes with Cream Cheese Frosting
Yield: Recipe by the dizzy baker • makes 24 cupcakes
Ingredients: 3–4 cups powdered sugar; 8 ounces cream cheese (carrageenan free), at room temperature; Pinch of table salt; 1½ teaspoons vanilla extract; 3 large eggs; ½ cup plus 2 tablespoons canola oil or room-temperature unsalted butter; ⅓ cup unsweetened natural applesauce; ½ cup unsalted butter, at room temperature; 8 ounces cream cheese (carrageenan free), at room temperature; 1½ cups finely shredded carrots (about 3 medium carrots); 1½ cups finely shredded carrots (about 3 medium carrots); 1 teaspoon ground cinnamon; 1½ teaspoons baking soda; ¼ teaspoon each ground nutmeg and ground ginger; ¾ teaspoon table salt; ¾ cup packed light brown sugar; ¼ teaspoon each ground nutmeg and ground ginger; ½ cup plus 2 tablespoons canola oil or room-temperature unsalted butter; ½ cup granulated sugar; 1½ cups all-purpose flour

Preparation info

Recipe by the dizzy baker • makes
24
cupcakes

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

Spiced goodness isn’t just for fall—these cupcakes are also the perfect springtime comfort food. They bring back delightful childhood memories for me with every bite. For example, when I was young, my mom loved to make carrot cake for my family at Easter. I hope this migraine-friendly version of my mom’s recipe becomes a springtime tradition for your family as well. Use block cream cheese, not a spreadable variety, for the best frosting texture. —JB

Ingredients

Dessert
Spring
Vegetarian

Ingredients

Method