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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | sugar - Organic cane juice crystals | 1/3 | cup | safflower oil | 1 | cup | applesauce (unsweetened) | 1 | teaspoon | vanilla extract/pure | 3 | eggs | (Large) Free Roaming Organic Brown Eggs | 4 | Usda default (100 gm - 4 oz) | oat flour | 2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | nutmeg, ground | 2 | teaspoons | baking soda, gluten free | 1 | teaspoon | kosher salt | 3 | cups grated | carrot, grated | 1 | cup, packed | raisins, seedless | 1 | cup, chopped | walnuts, organic, chopped | 12 | ounces | cream cheese, softened | 1 | stick | butter, softened | 2 | cups unsifted | sugar, powdered | 1 | teaspoon | vanilla extract/pure |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees Farenheit. | | 2 | Put sugar, oil, applesauce and 1 tsp of vanilla in a bowl and combine well. | | 4 | Sift together flour, cinnamon, nutmeg baking soda and salt in another bowl. | | 5 | Add half of the flour mixture to the wet ingredients. | | 6 | Add grated carrots, raisins and walnuts to the remaining flour; mix well and then add to the batter. | | 7 | Mix until just combined. | | 8 | Line muffin pans with paper liners. | | 9 | Scoop the muffin cups until they are 3/4 full. | | 10 | Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean. | | 11 | Cool on a rack after removing from oven. | | 12 | For the frosting, cream the cream cheese, butter and vanilla in a bowl with an electric mixer. | | 13 | Add the sugar and beat until creamy. | | 14 | When the cupcakes are cool, frost them generously and serve. |
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