We've been getting some really sweet little carrots in our CSA box so to change up how I serve them, I turned a few into these delicious and wholesome Carrot Cake Cupcakes. Adding a vegetable to a dessert doesn't always work since a little one can be turned off if they find something they weren't expecting, but these cupcakes have two things going for them: The carrots blend in pretty well with the golden brown color from the whole wheat flour and applesauce included in the batter and the cakes are really light and fluffy, so they taste like a cupcake should. I told my daughter what type of cupcakes these were and luckily she focused primarily on the "cupcake" part and happily devoured them.
This recipe is a variation on a classic Better Homes and Gardens recipe, so you know it's a good one. Unfrosted, they make a wonderful snack or breakfast, though in the spirit of full disclosure, we did eat the leftovers for breakfast...frosting and all. So good!
Get the full recipe for these easy and low sugar Carrot Cake Cupcakes on the Better Homes and Gardens Delish Dish blog today, along with our go-to 3-ingredient cream cheese frosting.