Along with pumpkin, butternut squash, cinnamon and sweet potato, carrot is another top contender for flavors of fall (though I realize at this point, we have segued into winter. But carrot cake is fitting for all cold months). Carrot cake, bread, muffins, cookies, its all delectable. There is something so homey, down to earth and invitingly earthy about a slice of this flavor of cake. I love the slightly spiced taste that this sweet bread lends.
These carrot cake cupcakes are refined sugar-free, gluten-free and dairy-free (though the frosting I recommend is not dairy free. But man oh man, a carrot cake sweet bread just isn’t the same without a cream cheese flavor of frosting).