With Easter right around the corner, this recipe would be the perfect treat for this weekend! Yes, HEALTHY carrot cake cupcakes are a thing. This time of year always has be craving Carrot Cake, but I wanted to share a recipe that leaves you feeling not as guilty for indulging in a cupcake.. or two!
Simple instructions to follow, most of which you probably have in your pantry already. Raisins are an option, and topping with frosting is also an option. I put frosting on half of the “cupcakes” and left the other half plain and froze them for weeks to come. I will be sharing the frosting recipe in my next post.
Total Time: 20 minutes
-Yield: 9 large cupcakes
-142 calories/ muffin
-1 1/2 cup white flour, or gluten free flour
-1/2 tsp baking soda
-3/4 tsp salt
-1 tsp cinnamon
-1/3 cup sugar, unrefined if desire
-1/16 tsp stevia
-1/2 cup raisins (optional)
-1/2 cup applesauce
-1/3 cup Avocado Oil
-2 tsp white or apple cider vinegar
-2 tsp pure vanilla extract
-1 packed cup shredded carrot (200g)
1. Preheat the oven to 350 and place 9 cupcake liners in a muffin tin.
2. Combine all dry ingredients in a mixing bowl, and then set aside.
3. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and portion into baking cups and place in the oven.
4. Bake for 20 minutes, then allow the healthy carrot cake cupcakes to cool before removing from the tray.
**Top them with a frosting..or stay tuned this week where I will be sharing my frosting recipe!