Carrot Cake Cupcakes
I remembered a while back Rosie told me that Carrot cake is her absolute favorite cake to have on her birthday, so I decided to bake one for her last night, and I brought it to work today.
She was completely surprised because we had to hide everything, and she thought we forgot her birthday, the look on her face was priceless.
The cake turned out absolutely delicious, everyone loved it, the combinations of the spices is just amazing; it had delicious, tender and moist crumbs that melts in your mouth kind cake!
Cake is completely sugar free including the frosting.
Preheat oven 350
.2 cups all-purpose flour
.1 1/2 cup sugar substitutes
.4 eggs room temperature
.3 cups shredded carrots
.1 tsp. salt
.2 tsp. baking powder
.1 tsp. baking soda
.1 1/2 cup vegetable oil
.1 1/2 tsp. cinnamon
.1/2 tsp. ginger
.1/2 tsp. nutmeg
.1/4 tsp. clove
.1 1/2 cups chopped walnuts divided
.1 cup chopped pecan divided
.1/2 cup raisin
.1/4 cup apple sauce
Spray 2 – 9 inch cake pans with vegetable spray, cover bottom with parchment paper and spray again,set aside.
In a bowl of stand mixer add oil, sugar substitutes, and mix well.
Add eggs one at a time making sure it is well incorporated before each addition, add apple sauce.
Sift flour, spices, salt, baking powder,and baking soda. Reserve 3 tbsp. of flour mixture and set aside.
Add the remaining flour to the eggs and oil mixture, making sure just to mix for a few seconds.
In a large bowl, mix 1 cup walnuts, 1/2 cup of pecans, raisin, and carrots with 3 tbsp. of reserved flour, add to the mixer and on low speed mix well for 30 seconds.
Bake for 40 minutes.
Remove and cool on cooling racks in the pans for 10 minutes.
Remove from the pan and cool completely before frosting with your favorite cream cheese frosting, about 40 minutes.
I frosted the cake with my sugar free cream chees frosting and topped it with the remaining nuts mixture.