Inside out Carrot cupcakes

 I know.. Another food post. Sorry. I love the kitchen!

So, this past weekend we went to the farmers market here in town and got a huge steal on carrots and apples. So Now the big question... What to do with all these carrots before they go bad. The kids have been loving them. they taste so good. But we can only eat a bushel of carrots so fast. This morning I was looking at them and realized we needed to do some thing with them fast. some were starting to turn. Ahh Carrot cake! But how do you easily store a carrot cake and only take out what you need.. Maybe something smaller... carrot cupcakes.. Perfect. I had most of a whole package of cream cheese left for icing and away we go. I've frozen Cream cheese icing before and know that it's fine.. But now how do I frezze cupcakes with the icing on them... I could ice them when I need them, but that defets the purpose of just being able to pull them out and thaw... ahh the icing on the inside.. Perfect. So here is my inside out carrot cup cakes!!

The recipe I used came from the King arthur flour site. I just altered it a bit to fit our preferences And I doubled it. so this is easily halved. But, like I said we have a whole bushel of carrots

• 4 1/2 C flour (I use whole wheat for everything!)
• 1 C raw sugar ( you can use reg. sugar. I happen to have raw.)
• 1/2 C firm packed Brown sugar
• 1T baking powder
• 1/2 t baking soda
• 1T ground Cinnamon
• 1 1/2t ground ginger
• 1t salt
• 4 lg eggs
• 11/2 C water
• 3/4 C coconut oil
• 3/4 C apple sauce. ( with all the apples I made my own. lol)
• 2C grated carrots

(If your dividing the recipe, use either the oil or the apple sauce. or split both)
All the ingredients from the top to the salt goes in a big bowl combine them together.
your eggs go into a second bowl and beat them well. them add everything down to the Apple sauce. combine these all together. add the egg mix to the flour and spice mix.
stir everything together. Add the carrots and mix until combined.

Cream Cheese icing.
so this is the way I like cream cheese icing, it is a ton less sweet then traditionally. But thats just our preference.

• 1PK of cream cheese. (8oz)
• 1/8 cup coconut oil
• 1/8 C butter
• 1/2 cup Icing sugar
• 1T vanilla extract

Dump everything into your mixer and mix away until it looks a bit light. If you want this to be stiff enough to actually ice your cupcakes you will probably need more icing sugar.


NB: it is generally 4 cups, so you can go up to that amount. but it is really sweet. I never add more then 2 cups and just deal with it being a bit runny.

Put just enough batter in your greased or papered cupcake pan to cover the bottom.



Plop 1 1/2 T(ish)of your icing filling in the middle of each cupcake and then cover with more batter. ( I tend to fill mine to much...)

and then bake at 350 for 20 mins or until they are done.





OH so yumm!!