Fruit Cake
– 1½ cups all-purpose flour – 1 tsp baking soda – ½ tsp baking powder – ½ tsp salt – 1 tsp ground cinnamon – ½ tsp ground nutmeg – 2 large eggs – ½ cup vegetable oil – ¼ cup unsweetened applesauce – ¾ cup granulated sugar – ½ cup brown sugar – 1 tsp vanilla extract – 1½ cups finely grated carrots – ½ cup crushed pineapple, drained – ½ cup chopped walnuts (optional)
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat eggs, oil, applesauce, sugars, and vanilla until well combined. Mix wet and dry ingredients just until no flour remains.
Fold in grated carrots, crushed pineapple, and walnuts if using. Don’t overmix—just until combined. Batter should be thick and lumpy.
Spoon batter evenly into liners, filling each about ¾ full. Bake for 20–24 minutes or until a toothpick comes out clean from the center.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. The aroma will be amazing!
Top with cream cheese frosting and a sprinkle of chopped nuts or cinnamon if desired. Enjoy moist, flavorful carrot cupcakes everyone will love!
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