Carrot Cupcakes!? Yes please! I absolutely love making healthier versions of my favorite recipes and I am sure you will love these cupcakes. They really are to die for… tender, silky, smooth, creamy, dreamy… I can go on forever! I am ecstatic to have partnered up with EBOOST and have included their deliciously-apple-flavored SPRUCE powder for extra fiber and vitamins. Make sure to use NEDI20 at the check out when purchasing SPRUCE so you can get 20% off!
Carrot Cupcakes With Creamy Frosting
Serves 6
INGREDIENTS
- 1 cup carrots, grated
- 1 apple, grated
- 1 tbsp orange juice
- 1 tbsp lemon juice
- 1 tbsp plain Greek yogurt
- 1 tbsp SPRUCE
- 1 tbsp honey
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 2 eggs, beaten
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
DIRECTIONS
- STEP 1. In a bowl, mix yogurt and baking powder. Add the rest of the ingredients and mix well with a spoon.
- STEP 2. Preheat oven to 400 F.
- STEP 3. Lightly grease 6 large muffin cups.
- STEP 4. Spoon the mixture into the muffin cups evenly.
- STEP 5. Bake for 10 minutes. Reduce the heat to 350 F and bake for another 15 minutes.
Creamy Frosting
INGREDIENTS
- 3 tbsp plain Greek yogurt
- 3 tbsp vegan cream cheese
- 2 tbsp honey
- 1/2 tsp vanilla extract
- zest of 1/2 orange
DIRECTIONS
- STEP 1. In a bowl, mix all of the ingredients. Refrigerate for 30 minutes before frosting the cupcakes.