Yummy healthier version of carrot cake, cupcakes, muffins not quite sure what to call them. Also, this is the BEST healthy cream cheese frosting I have ever had.
Carrot cake cupcakes
Awesome Carrot cake cupcakes topped with cream cheese frosting. This can be made as a carrot cake but will bake for about 40 minutes. This is enough batter for about 18 cupcakes or two 9" round pans.
Ingredients
- 2 Cups Wheat Flour
- 2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 Cup Walnuts
- 3 Cups Carrots Can use 2 cups if preferred.
- 2 Eggs
- 1/2 Cup Maple Syrup
- !/3 Cup Apple Sauce
- 1 Cup Greek Yogurt
- 1/2 Cup Raisins
Frosting
- 16 oz room temperature Cream Cheese 2, 8oz packs
- 1/3 Cup Maple Syrup
- 1/3 Cup Greek Yogurt
- 1 TBSP Vanilla
Instructions
- Preheat oven to 350°
- Grease muffin liners or cake pans.
- In a mixing bowl add all dry ingredients and mix together.
- Add remaining ingredients and mix batter until combined.
- Fill muffin liners or cake pan and bake for 30-40 minute Until the tops are firm and you can slide a toothpick in and it comes out dry.
- Meanwhile, whip up the frosting. Add all ingredients to mixer (we used the whisk attachment at a low-medium speed) and mix until it's combined well and a nice firm texture.
- Let cool completely, than frost, serve and Enjoy!
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