Using your paddle attachment on your stand mixer, beat together the sugar, oil for about 2-3 minutes on a low-medium speed. Then add in egg, vanilla, and apple sauce for an additional 30-60 seconds.
In a separate large bowl, sift the flour, spices, baking soda, baking powder, and salt. Mix thoroughly.
Turn your stand mixer back onto a low speed and slowly add the dry ingredients into the wet ingredients. Mix until combined.
Let the batter sit while you prepare the pan. This allows the batter to rise and double the leavening process. I like to let it sit for 8-10 minutes.
Preheat the oven to 350° F.
Prepare 1 cupcake pan with 6 cupcake liners in the center wells. Add about 1.5 tablespoon of water to the empty, outer wells.
After 8-10 minutes of resting the batter, fold in the carrots.
Divide batter between the six cupcake wells. Slightly slam pan to get out air bubbles.
Place the pan into the oven, bake for 18-20 minutes. Check with a toothpick until it comes out clean.
Take cupcakes out of the oven and cool in the pan for about 10-15 minutes. Then allow to cool on a cooling sheet until completely cooled.
Graham Cracker Crumble
Preheat oven to 350° F. Prepare a large jelly roll baking sheet (baking sheet with a lip) with parchment paper.
Place all ingredients into a food processor or blender, mix for about 30 seconds or until incorporated. Remove and pour onto the baking sheet. It will be crumbly and maybe in big chunks or small pieces. I try to mush mine together as one big, flat thick surface.
Place in the oven and bake for 6-8 minutes. Golden, but not burnt.
Remove from oven and allow to cool.
Use a fork or your hands to break into small pieces.
Cream Cheese Frosting
Using your paddle attachment cream the butter and cream cheese together for 3-4 minutes, speed 4. This helps to create a fluffy texture. Scrape sides of bowl as needed.
Add in the vanilla and stir until combined.
Add in powdered sugar slowly of a time. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes as it fluffs up. Scrape sides of bowl as needed.
Assembling
Place frosting into a piping bag fitted with your favorite tip.
Take cooled cupcake and a piping tip. Core out a portion of the center of the cupcake. Fill the empty spot with the graham cracker crumble. Top with a little bit frosting.
Pipe each cupcake with frosting. Decorate with flowers, mini carrots, toppers, etc.
Notes
– Green Carrots: In one of my pans, I left the cake in it to cool too long. The carrots turned green and this had never happened before so I looked it up. They are still safe to eat, but leaving it in a metal pan too long can mess with the pH. So, I linked the helpful article here for tips to avoid this or why it might happen. But also, it is harmless. http://www.carrotmuseum.co.uk/turngreen.htmlhttps://www.thekitchn.com/food-science-when-good-carrots-52210– Pan: If you don't have a 6 well cupcake pan, use one for 12 and fill the outer 6 with 1-2 tablespoon with water. Use the center ones to bake your cupcakes. – Tiny Carrots: These are from Gourmet Sweet Botanicals. You might be able to find them elsewhere online or from a local farmer too.