Happy Thanksgiving! William Arthur Ward wrote “Gratitude can transform common days into thanksgivings, turn routine jobs into joy, and change ordinary opportunities into blessings.” At our Thanksgiving table today we will be enjoying these moist and delicious Carrot Cake Cupcakes…hope you’re all enjoying a wonderful meal with family and friends. Heidi & I wish everyone a blessed holiday.

Carrot Cake Cupcakes
1 1/2 cups flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
3/4 cup canola oil
1 teaspoon vanilla
2 eggs
2 large or 3 medium carrots, peeled & shredded
cream cheese icing (see below)

Heat oven to 350°F. Place cupcake liners in a muffin tin that makes 12 cupcakes. In a large mixing bowl combine the flour, sugars, cinnamon, ginger, allspice, baking soda, baking powder, salt, applesauce, canola oil, vanilla and eggs. With a wooden spoon hand mix until all ingredients are completely incorporated. Stir in the shredded carrots. Drop 1/3 cup into each liner. Bake 20 minutes or until cupcake top springs back when lightly touched. Cool. Make the cream cheese icing.

Cream Cheese Icing
1 stick of softened butter
8 oz softened cream cheese
1 tablespoon vanilla
1 lb confectioner’s sugar

In a large mixing bowl using an electric mixer, cream the butter & cream cheese. Mix in the vanilla. Slowly mix in the confectioner’s sugar. Mix until nice and creamy. Frost the cooled Carrot Cake Cupcakes and devour…makes 14 cupcakes.

Enjoy!

Linda~

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