Carrot Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: gluten-free, dairy-free
Serves: 12
Ingredients
  • 1¼ cups gluten free all purpose flour (regular flour also works)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ cup coconut palm sugar (or use ½ cup maple syrup)
  • ¼ cup coconut oil, melted
  • 2 large eggs at room temperature
  • 1½ cups finely shredded carrots (about 3 medium carrots, peeled)
  • ½ cup unsweetened applesauce
  • ½ teaspoon vanilla
  • ½ cup chopped medjool dates (or raisins)
  • FROSTING:
  • 8 oz cream cheese (dairy or non)
  • 6 oz plain unsweetened Greek yogurt (use coconut milk yogurt for non-dairy)
  • 1 teaspoon vanilla bean paste or extract
  • 1 to 1⅓ cups powdered sugar
  • ½ teaspoon orange or lemon zest plus more for garnish.
Instructions
  1. Preheat oven to 350 degrees. Grease or line muffin pan with paper liners.
  2. In a medium bowl, sift together flour, salt, baking soda, cinnamon and nutmeg and set aside.
  3. In a separate bowl, mix sugar, oil and eggs with a mixer until combined. Add carrots, applesauce and vanilla and mix.
  4. Add dry ingredients into wet and mix until combined.
  5. Stir in dates by hand.
  6. Divide batter among muffin cups. Cups will be full.
  7. Bake about 25-30 minutes until a toothpick comes out clean.
  8. Transfer to wire cooling rack to cool.
  9. FROSTING:
  10. Soften cream cheese and mix cream cheese, yogurt, vanilla and zest together with a hand mixer until smooth.
  11. Add powdered sugar. Start with 1 cup and add more if you desire it thicker.
  12. For ease in piping/spreading the frosting, refrigerate before frosting to thicken it so it holds its shape.
  13. Pipe or spread onto cupcakes.
  14. Top cupcakes with a sprinkle of orange zest.
Notes
For lower sodium, omit the salt and switch frosting to be 6 oz cream cheese = 139mg per serving. Cupcakes as written without frosting = 117mg per serving
Nutrition Information
Serving size: 1 cupcake Calories: 288 Fat: 11g Carbohydrates: 47g Sodium: 193mg* Fiber: 1g Protein: 4g
Recipe by at https://www.cookingupclean.com/carrot-cupcakes/