The Best Carrot Cake Cupcakes with Maple Cream Cheese Frosting


The Best Carrot Cake Cupcakes with Maple Cream Cheese Frosting

These carrot cake cupcakes you MUST try. I am just prefacing the recipe with that, because you might look at the ingredient list and feel a little overwhelmed. Believe me it is worth it. You can also skip the mashed banana and add an equal amount of oil, or use brown sugar instead of sucanat if that is what you have one hand. Don’t be intimidated by the list of ingredients just jump in and try it.

I am posting this recipe, in honor of my mom. It is her birthday and she loves carrot cake. She is such an amazing woman and has taught me so many things. She is talented musician (too bad I didn’t inherit any of that quality), a good listener, and makes me feel like I can do anything. Thanks mom for always being there for me!

This carrot cake is just as amazing as my mom is. It is SO good. I originally wrote this recipe for Robyn’s (Green Smoothie Girl). I took it to a little party that she had and it was a hit. Part of what makes it SO good is the maple cream cheese frosting. The other part is because it literally took me more times than I care to remember to get the recipe right. I was so done making carrot cake by the end of coming up with the recipe I didn’t even want to taste the last batches. It was worth the extra effort though, because it is tasty. I am not bragging I promise, I make plenty of things that don’t taste all that great, I am just giving you a little push to make it because it will put a smile on your face.

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One Response to The Best Carrot Cake Cupcakes with Maple Cream Cheese Frosting

  1. Pingback: Easy Maple Cream Cheese Frosting Recipe (naturally sweetened) | Unconventional Kitchen, Whole Foods Made Easy

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