Carrot Cupcakes With Creamy Frosting

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.

Optional: Grate additional orange zest over cupcakes once frosted.