Carrot cake.  Based off the merit of the name alone it doesn’t sound that appetizing to me.  It sounds like some sort of evil plot to trick children into eating some vegetables.  Like zucchini bread.  Although I do love me some zucchini bread.  However, after tasting the lusciousness of this cake I have decided that it couldn’t possibly be named as the result of some evilly hatched plan.  No, I think it was most likely named by some lovely woman who wanted to justify increased consumption of this delicacy by declaring it healthy due to its nutritious vegetable component.  Yes, I am sure that must be it.  Whatever the matter it is wonderful.

With all of this beautiful spring weather and warm sunshine I decided that it was about time for some carrot cake. Holding true to most all of my cupcake recipes this one is just a “doctored-up” cake mix.  Perfect.  After selecting your favorite carrot cake box mix (I used Betty Crocker)  you just whisk in  1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon.  Then you add the 1 1/4 cups grated carrots, 2/3 cups unsweetened applesauce, 2/3 cups water, 1/3 cup vegetable oil and 3 eggs.  After beating it on medium speed for 2 minutes you are good to go.  Just scoop into cupcake liners and bake at 350 degrees fahrenheit for 14-16 minutes.

If you cannot find carrot cake mix or would rather use vanilla or white cake mix, go for it!  Just double the nutmeg and the cinnamon to 1/2 teaspoon.

Once they have cooled I like to pile them high with cream cheese frosting and top them with crushed pecans.  The pecans give them a fantastic crunch.  However, you could also top them with raisins and/or coconut instead of pecans.  Some people like some pretty fun things on their carrot cake. Go crazy!

And you know what, if it makes you feel good to give your kids a treat with a vegetable inside or you rationalize eating a few because they have carrots, I promise I won’t judge. <wink wink>