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5 from 2 votes

Carrot Cupcakes

Author: This recipe was hand written out for me so I do not know the original source for credit.

Ingredients

  • 3 cups all purpose flour
  • 2 3/4 cups white sugar
  • 1 tbsp baking soda
  • 3 tsp cinnamon
  • 2 tsp salt
  • 4 eggs beaten
  • 1 cup canola oil
  • 1 container snack size motts plain apple sauce 111gr
  • 2 tsp vanilla
  • 1-2 cups grated carrot
  • 2 jars 4.5oz each carrot puree baby food
  • 1 cup shredded sweetened coconut

Instructions

  • Preheat oven to 350F. Get your muffin tins ready by spraying with pam or inserting liners.
  • In a bowl, sift together flour, sugar, baking soda, cinnamon and salt. Mix well. In separate bowl whisk your eggs, oil, apple sauce and vanilla. Add wet to dry ingredients beating well for about 1 minute. Add in your grated carrots, carrot puree and coconut mixing until just combined. If you find the batter dry add another dollop of apple sauce or tbsp of oil.
  • Pour batter into prepared muffin tins (only fill about 3/4 full) and bake in oven until inserted toothpick comes out clean. Take pans out of oven and let cupcakes cool in pans 5-10 minutes before transferring to wire rack. Let cool completely.
  • Mini muffins took about 15 minutes. Regular size muffins took approximately 23 minutes.
  • You are now ready to ice your cupcakes. We made both normal & mini cupcakes for a total of 21 normal size cupcakes and 24 mini cupcakes. My mini chefs had a great time icing them! You can also make this recipe into a cake using 2 x 8 or 9 inch cake pans and baking 45-50 minutes.