Ingredients
2/3 cup sugar3 tablespoons canola oil1 large egg, room temperature1/4 cup unsweetened applesauce1 teaspoon vanilla extract1 cup all-purpose flour3/4 teaspoon baking soda3/4 teaspoon ground cinnamon1/4 teaspoon salt1-1/2 cups shredded carrotsCREAM CHEESE FROSTING:6 ounces reduced-fat cream cheese2/3 cup confectioners’ sugar1/4 teaspoon vanilla extract
Preparation
In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots.
Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.
