Preheat oven to
325°. Line muffin tins with paper cupcake cups. Peel carrots, chop off
ends, and grate finely, which is easiest using a food processor. Sift
flour, CINNAMON, salt,
baking soda and baking powder together, set aside. In a large mixing bowl,
beat eggs until well blended. Add sugar, oil, applesauce, carrots, and PURE
VANILLA EXTRACT, mix well at medium speed. Add flour mixture and nuts
or raisins (if desired). Blend on low speed until just mixed, spoon into
cupcake cups, about 3/4 full. Place the pans in the preheated oven, bake
for 12 minutes. Switch the pans so the pan from the lower rack is now
on the upper rack, and bake for 12 more minutes. Check for doneness–cupcakes
should be browned and springy to the touch. Let cool completely before
frosting. To prepare frosting: let cream cheese and butter come to room
temperature. Blend thoroughly with PURE
VANILLA EXTRACT, then beat in the powdered sugar at low speed. Add
food coloring if desired; it gives the frosting a nice spreading consistency.
If you don’t use food coloring, add a drizzle of milk to make the frosting
spread more easily if desired.
Yield: 24 cupcakes.
Prep. time: 10-15 minutes.
Baking time: 24 minutes.