Ingredients

• 1 cup white sugar
• 4 ounces unsweetened applesauce
• 0.5 cups vegetable oil
• 2 large eggs , at room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 1.5 cups freshly grated carrots
• 0.25 cups raisins , Optional
• 0.25 cups shredded sweetened coconut , Optional
• 0.25 cups crushed pineapple , Optional
• 0.25 cups chopped pecans , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
3. 3 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
4. 4 Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
5. 5 Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

Nutrition per serving