Carrot Cake Cupcake for One

You deserve a treat.

Today is Sunday, the day before the start of a work week, right before school starts, the calm before the storm. You should celebrate.

Stick your feet up in a comfy lawn chair, grab a good book and enjoy a carrot cake cupcake while drinking lemonade. Or a mimosa. Or water. Or whatever floats your boat. (What goes well with carrot cake??).

This little guy is surprisingly delicious. I feel like carrot cake is one of those things that people like but I’m a little sketched out about because who wants vegetables in their dessert? But this was really moist and dense and delicious… and the cream cheese frosting doesn’t hurt, either.

Carrot Cake Cupcake for One
Adapted from Chocolate Covered Katie

Cupcake:

1/8 c whole wheat flour
1 tbsp + 1 tsp applesauce
1 tbsp shredded carrot
1 tbsp finely chopped walnuts
1 tbsp + 1/2 tsp almond milk
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp baking powder

Cream cheese frosting:

1 tbsp cream cheese
1 tbsp powdered sugar
1/4 tsp vanilla

1. Combine all cupcake ingredients and bake at 325°F for 12 minutes.
2. Combine all frosting ingredients and smooth onto cupcake.

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