We had super yummy carrot cake at our wedding. The lady who made our cake was so sweet, she went over ingredients with us and tested different varieties. The carrot cake was my favorite! After the wedding I needed to find a good excuse to make it annually…

Insert -Kylar’s birthday! Here turns four tomorrow.

I’ve made these cupcakes for his birthday’s and they are definitely a favorite on the menu. (There are never any left!)

Here’s the recipe from our wedding:

WET INGREDIENTS:

1 cup organic cane sugar

1 cups gluten free flour mix

2 tsp organic cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

½ cup walnuts or pecans

DRY INGREDIENTS:

3 cups peeled and grated carrots

½ cup applesauce, without added sugar

½ cup sunflower seed oil

2 free-range eggs

Preheat the oven to 350. Line a muffin pan with paper liners. Mix the wet ingredients in one bowl. Whisk the dry ingredients in a separate bowl. Add the wet ingredients into the dry and then fold in the walnuts. Spoon the mixture into the paper liners ¾ full and bake for 12-15 minutes. Let them cool on a wire rack. There is usually a little batter left so I use a mini bread loaf to make a layered piece for the birthday boy!

FOR THE CREAM CHEESE FROSTING:

12 ounces cream cheese, softened

½ cup unsalted butter, softened

½ tsp grated lemon zest

½ tbsp. vanilla extract

¾ powdered sugar

Using a mixer whip the cream cheese and butter -until combined and airy. Mix in the lemon zest and vanilla. Then slowly add the powdered sugar as you mix. Once the cupcakes cool, top with frosting and enjoy!

Let me know how they turn out!

be easy on yourself,

Mallory