Ingredients:
• 1 ¾ C. flour
• 1 C. packed brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. salt
• 1 C. shredded carrots
• ¾ C. applesauce
• 1/3 C. vegetable oil
• 1 large egg
• ½ tsp. vanilla extract
• 1 jar (16 oz) cream cheese frosting
• 5 oz. Jelly Belly jelly beans in Orange Sherbet flavor
• 12 paper bake cups
Instructions:
1. Preheat oven to 350 degrees F. Place 12 bake cups in muffin pan.
2. In large bowl, stir together flour, brown sugar, baking powder, baking soda,
cinnamon and salt with wire whisk.
3. In medium bowl, combine carrots, applesauce, oil, egg and vanilla until
blended.
4. Add carrot mix to flour; stir well.
5. Spoon batter into bake cups, filling 2/3 full.
6. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
7. Cool in pan 10 minutes; remove to wire rack and cool completely. Frost with
cream cheese frosting.
8. To make carrot design, place Jelly Belly jelly beans as seen in photo, top
with green tinted coconut.
Makes 12 cupcakes.
