Cook Time: 48 Minutes
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.
These cupcakes are beautiful served on a dessert stand or pastry tray. If you don't have a pastry tray, stack two cake stands.
Recipe and photo by Smithfield.
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Comments (12) Post Your Comment
Made these cupcakes for my boss's birthday and boy are they yummy! I bake A LOT and never write reviews but this one was special. First off, I had all the ingredients except I was a little short on the applesauce so that was my only change. Secondly, the recipe made about 30 standard cupcakes which was wonderful because for some reason it always seems like the recipes make less than what's said. There was also the perfect amount of frosting to frost every cupcake. My husband doesn't like carrot cake, tried it and loved it! I know my boss and colleagues will love it tomorrow. Thanks so much for the recipe!
I am not one to really like carrot cake but I was asked by a friend to make these and oh my are they super delicious! These might be the best cupcakes I have ever made. The icing is amazing!!!
I made these for a friend's birthday. They have been such a huge hit, and everyone keeps raving about how wonderful they are! Truly the best.