Carrot Cupcakes with Whipped Cream Cheese Frosting

I halved this recipe and it still made a lot. So beware.

And this frosting? Amazing. Light, fluffy, like-your-fingers delicious.


Carrot Cupcakes with Whipped Cream Cheese Frosting

4 large eggs
3/4 cup oil
3/4 cup applesauce
3/4 cup water
2 teaspoons vanilla
3 cups sugar
3 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Frosting:
2 tablespoons butter, softened
3-4 ounces cream cheese, softened
1 3/4 cups powdered sugar
1 teaspoons vanilla
1/3 cup heavy whipping cream

Preheat the oven to 350 degrees. Prepare muffin tins with liners. Shred the carrots, finely, on a box grater or food processor. Set aside.

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cupcakes for 20-25 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.

{Modified from Mel's Kitchen Cafe}