Ingredients

The following ingredients have 12 Servings
  • 3 cups grated carrots
  • ½ cup dried apricots – chopped
  • ¾ cup sugar
  • 1 cup brown sugar
  • 1 cup canola oil
  • 2 tsp. vanilla extract
  • 4 eggs
  • 2 cups Bob’s Redmill Super Fine Cake Flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. fresh ground nutmeg
  • 1 tsp. salt
  • Zest of ½ lemon
  • Zest of ½ orange
  • 8 oz. block of cream cheese
  • 4 tbs. butter – unsalted
  • 1 cup of powdered sugar
  • 1 tsp. vanilla extract

Instruction

  • Preheat Oven 350 degrees F.
  • In a large bowl combine, the sugars, eggs, vanilla and oil.
  • Using an electric mixer, mix these ingredients until smooth.
  • Stir in the shredded carrots and chopped apricots.
  • Combine the dry ingredients in a large bowl and mix.
  • Slowly, add the dry ingredients to the wet ingredients while stirring.
  • Line the cupcake pans with the cupcake papers and fill with the batter.
  • Bake 25 – 30 minutes or until the toothpick test comes out clean.
  • Cool the cupcakes before frosting.