Carrot Cupcakes


I had these gorgeous purple carrots from my local farmers market and had a major craving for carrot cake but didn’t need an entire cake just a nibble or two. Add dollar store muffin liners and Christmas tree decorations and I had an easy activity for toddler. With the help of a friend toddler had these whipped up in no time. Here’s how they did it.

Mix 1/2 cup applesauce with 1/2 cup sour cream. Add 1/2 cup honey and 1/2 cup Sucanat. Add 1 1/2 cups grated purple or regular carrot.

Add two eggs, 1 Tbsp vanilla, 2 Tbsp cinnamon, 1 Tbsp ginger and 2 tsp each of baking soda and baking powder. Mix well.

Add 1 cup spelt flour and 1/2 cup unbleached flour. Mix and spoon into 12 lined muffin tins.

Bake at 350 until brown about 10-12 minutes. You will smell the ginger and it will smell good!

Let cool and make the icing.

Here’s the inside…see all the purple carrot bits.


Whip 2 Tbsp cream cheese with 6 Tbsp powdered xylitol. ( put xylitol into the blender to make powdered xylitol ). When it is fluffy and your arm kinda hurts its done. If you want. More frosting on each cake then pictured by all means double or triple the recipe.


Purple Carrot Cupcakes

1/2 cup unsweetened applesauce
1/2 cup sour cream or cream fresh or yogurt
1/2 cup raw honey
1/2 cup Sucanat
1 1/2 cups grated purple carrots
2 eggs
1 Tbsp vanilla
2 Tbsp cinnamon
1 Tbsp ginger
2 tsp baking soda
2 tsp baking powder
1 cup spelt flour
1/2 cup unbleached flour

Cream Cheese Frosting

2 Tbsp cream cheese
6 Tbsp powdered xylitol


Sharing with Fat Tuesday, Natural Living Link Up, Totally Tasty Tuesday, Frugal Days, Sustainable Ways

One thought on “Carrot Cupcakes

  1. I somehow got this crazy special effect stuck on my camera…so the last picture is a bit different with its blue tint and fuzzy edges. I will have to get hubby to help get it off when he gets home.

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