Ingredients

Batter

210g Healthy Options Gluten-Free All Purpose Baking Mix

1/2 Tbsp Bob’s Red Mill Baking Powder

1 Tsp Bob’s Red Mill baking soda

1 Tsp organic ground cinnamon

1/4 Tsp organic nutmeg

115g Bob’s Red Mill Coconut Sugar

1 Tsp Wholesome Sweetener’s Honey

1/2 Tsp Natural Tides Fine Sea Salt

100ml La Tourangelle Almond Oil

2 large eggs

1 Tsp Flavorganics Vanilla Extract

350g Carrots

(Optional: 100g Woodstock Walnuts)

Cream Cheese Frosting

30g Kerrygold Butter, room temperature

200g Organic Valley Cream Cheese, room temperature

2 Tsp Wholesome Sweetener’s Honey

1/2 Tsp Flavorganics Vanilla Extract

(Optional: 1/4 Tsp Lemon juice, 1/4 Tsp Lemon zest)

Directions:

Carrot Cupcake

* Pre-heat oven to 350°F. Line muffin tin with muffin liners. Optional: shred the carrots. Roughly chop walnuts and set aside.

* Add coconut sugar and honey to grated carrots. Combine well and set aside.

* Combine grapeseed oil, eggs, salt and vanilla in separate bowl and set aside.

* Place the sifter on top of a mixing bowl and add in the all-purpose baking mix, baking powder, baking soda, cinnamon and nutmeg. Sift and combine well.

* Combine carrots, walnuts and egg mixture.

* Pour into dry ingredients and mix until batter is fully incorporated.

* Scoop batter into muffin liners.**

* Bake for 13-15 minutes. Muffins must spring back when toucher lightly.

Transfer to cooling rack.

Frosting

* Add butter, cream cheese, vanilla extract and honey into a mixing bowl. Optional: add lemon zest and lemon juice.

* Combine all ingredients while incorporating air into the frosting using a whisk.

* Use offset spatula to spread frosting onto cooled cupcakes. (Approximately 18g frosting per cupcake).

** To use exact weight to measure cupcakes, place one measuring cup on a weighing scale and scoop batter into the cup until it reaches 70g, then place into muffin liner. (Healthy Options)