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Home » Simple and Easy No Nut Carrot Cake Cupcake Recipe


Simple and Easy No Nut Carrot Cake Cupcake Recipe

By Mom Leave a Comment Note: This Post May Contain Affiliate Links Which Means We Earn a Small Commision.

This easy no nut carrot cake cupcake recipe is made with homemade ingredients from scratch. The addition of applesauce makes these super moist and delicious. Top with your favorite cream cheese frosting.

No Nut Carrot Cake Cupcakes Recipe

As I start thinking about the seasons changing, I get a little excited.  I love fall and all the delicious flavors that go with it.  Fall means pumpkins, apples, carrots and spice! It is a delightful time of the year. Today I am sharing the ultimate carrot cake cupcake recipe with you guys, you can thank me later.

I have made a few carrot cake cupcakes in my lifetime and this one is by far the best!  Because of a nut-allergy in my home, I make them nut-free so we can all enjoy them. The spices in the cake are warm and delicious and my mouth waters every time I think about them.  This is a recipe that I am sure to make at least once a year.

No Nut Carrot Cake Cupcake Recipe

No Nut Carrot Cake Cupcake RecipeIngredients

  • 1 1/4 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 cup canola or vegetable oil
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup applesauce
  • 1/2 tsp. vanilla
  • 1 1/2 cups shredded carrots
  • Your favorite cream cheese frosting

Directions

  1. Preheat oven to 350ºF. Place cupcake liners in a standard muffin pan.
  2. Whisk together the first 6 ingredients in a medium mixing bowl.carrot cupcake batter
  3. In a larger mixing bowl, whisk the brown sugar, eggs, and oil together adding the carrots, vanilla, and applesauce as you go. Fold in the dry ingredients and mix until combined.
  4. Scoop batter into muffin cups and bake for about 20-24 minutes or until done.pre-filled cream cheese frosting
  5. Cool Completely.frosting cupcakes
  6. Using a Pastry Bag, top each cupcake with frosting. I used a pre-filled bag of frosting.

Enjoy!

 

Nut-Free Carrot Cake cupcakes that are simple and moist. There is a secret ingredient that makes a world of difference in this recipe.

Filed Under: Recipes Tagged With: Cooking/Baking, easy recipes, Fall, Recipes

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About Mom

Kat Hodson is the founder of A Mom's Impression, a wife to a handsome man, a mom to a beautiful girl, a sweet boy, and a first grade teacher. She loves to shop, cook, read, take photos, and hang out with her family. Her life may be hectic, but it is an exciting ride!

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I am a Midwestern Mommy born and raised in the Pacific Northwest. I am married to my soul mate, and together we have begun the ride of our lives… Parenthood. Together we are figuring out how to make it work with two full-time jobs, a 6 year old and his four year old sister. READ MORE ABOUT KATHY
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