Shea’s Carrot Spice Cupcakes

One Tuesday night, my Home Team was waiting for the leader to show up.  All of a sudden, he walks into the room with this chick on his shoulders.  Shea was in the middle of a bout with cancer, bound to a wheelchair, and God brought us all together.  The next few months were rough on Shea, but she taught us all so much about perseverance, joy, and love.  She began losing her hair again.  The guys in our Home Team decided to shave their heads in support of her.  We all ended up having such a good time with it, and you could feel the love in the room.


The support for Shea was incredible.  She definitely had some tough times, but she always got back up on her feet (figuratively, of course), and so many members of the team came through for her.

Fast forward about a year.  Shea is now cancer free, hair is growing, and still a vivacious woman.  The Home Team ended up splitting up because it got so massive, so a number of us hadn’t seen each other in a long time.  One of the girls planned a celebration for Shea, so that we could praise God for what He has done in her life.  It was so wonderful to see Shea with barely any traces of the cancer.  She still has her scars and her crutches (temporarily), but she is so full of life!

Shea requested some Carrot Spice cupcakes that were relatively healthy – so I got to searching and found this wonderful bundt cake recipe. However, I just love cupcakes [and I didn’t really have time to wait 55 minutes for the cake to bake].  So, I modified and adjusted the recipe. I have adorable mini-bundt cupcake tins that I don’t get to use very often, so I took full advantage!

Shea’s Carrot Spice Cupcakes with Cream Cheese Frosting


  • 1 c. old-fashioned or quick-cooking oats
  • 1 ¼ c. unsweetened applesauce
  • 1 c. packed brown sugar
  • 2 c. shredded carrots (about 4 medium)
  • 2 eggs or ½ c. fat-free egg product
  • ⅓ c. canola oil
  • 1 ½ c. white whole wheat flour or whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 tbsp. pumpkin pie spice
  • OR 1 ½ tsp. cinnamon
  • & 1 tsp. nutmeg
  • & 1 tsp. allspice
  • ½ c. raisins (optional)

FROSTING: (If you just want a dollop on each cupcake, do a half recipe)

  • 2 (8 ounce) packages cream cheese, softened
  • ½ c. butter, softened
  • 2 c. sifted powdered sugar
  • 1 tsp. vanilla extract

FOR THE CAKE: Heat oven to 350°F. Spray mini-bundt cupcake pan or standard cupcake pan with cooking spray.  (My favorite is the baking spray – oil and flour).

In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into prepared tins, ½ – ⅔ full.

Bake 18-25 minutes or until toothpick inserted in center comes out clean. Cool in pan briefly. Remove from pan to wire rack. Cool completely.

FOR THE FROSTING: In a medium bowl, cream together the cream cheese and butter. Mix in the vanilla, then gradually stir in the confectioners’ sugar.  I piped a dollop on each mini bundt cupcake using a large star tip.  I also made some standard cupcakes and piped it on there like normal.  [see this post for tips]  Store frosted cupcakes in refrigerator; remove about an hour before serving.

Cake recipe adapted from; frosting recipe found at


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