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Lighter Carrot Cake Cupcakes

Test Description

Dietary Restrictions

  • gluten_free


  1. Preheat the oven to 350 degrees.
  2. Combine the flour, organic coconut palm sugar, baking soda, baking powder, cinnamon and salt in a large bowl.
  3. In a separate bowl, mix the grated carrots, oil and applesauce and beaten eggs.
  4. Slowly add in the flour mixture to the carrot mixture, stirring just until mixed.
  5. Line muffin tin or grease muffin tin. Scoop about 3 tablespoons of batter into each hole (about 2/3 full).
  6. Bake for 16-18 minutes or until toothpick comes out clean and tops are springy.
  7. Allow cupcakes to cool completely prior to frosting with Wholesome! Organic Vanilla Frosting. Sprinkle pecan pieces on top, if desired.

Recipe by: Shannon A. Garcia, Kiss in the Kitchen


  • 1 1/2 cup flour (all purpose OR gluten free all purpose)
  • 1 cup Wholesome! Organic Coconut Palm Sugar
    Organic Coconut Palm Sugar
    Buy Now Find In Store
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 cups grated carrots
  • 1/2 cup oil
  • 1/3 cup unsweetened applesauce
  • 3 eggs, beaten
  • Wholesome! Organic Vanilla Frosting
    Organic Vanilla Frosting
    Buy Now Find In Store
  • Pecan pieces, if desired