Carrot Cake Cupcakes

6 C grated carrot

1/2 C Sucanat

4 Tbsp. flax, ground

11/2 C honey

1/2 C coconut oil

1/2 C applesauce

2 tsp. vanilla

3 C whole-wheat flour (or Kamut, for a lighter muffin)

1 tsp. baking soda

1 tsp. salt

2 Tbsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. ginger

1 C golden raisins

3/4 C walnuts, chopped

Add the Sucanat to the carrots to draw out their moisture. Let sit for 45 minutes, then drain off the juice from the carrots. Preheat oven to 350 degrees. Meanwhile, in a high-power blender, blend the honey, flax, coconut oil, applesauce, and vanilla. Sift the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together. Add the dry ingredients to the wet ingredients and blend well. Drain most of the juice from the carrots and stir them into the batter. Stir in the raisins and walnuts. Drop the batter by 1/4 C into a greased muffin tin. Bake for 15-20 min. until a toothpick inserted into a muffin comes out clean. (These are good frosted or on their own.)

FROSTING: cream cheese, honey, butter 

Figure it out! It’s an experiment every time for me!

OR look at my recipe for Pioneer Cupcakes

See this recipe at our Easter party HERE

*from Green Smoothie Girl's Healthy Holiday Favorites