Carrot Cake Cupcakes with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 cups Carrots
  • 12 Curly parsley, small stems

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1 Cocoa powder
  • 1 Gel food coloring, Orange
  • 2/3 cup Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 3 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese

• Desserts

  • 50 g Marzipan

Found on cookingclassy.com