Healthy Carrot Cupcakes

Carrot Cupcakes

Yield: 9 cupcakes

Ingredients

• 1 ½ cups spelt, white, or Bob’s gf flour
• ½  tsp. baking soda
• ¾  tsp. salt
• 1 tsp. cinnamon
• 1/3 cup unrefined sugar, (or xylitol for sugar free)
• 1/16 tsp. uncut stevia OR 2 tbsp more sugar
• ½ cup raisins
• ½ cup applesauce
• 1/3 cup oil (Some readers say they subbed applesauce with good results! I haven’t tried)
• 2 tsp. white or apple cider vinegar
• 2 tsp. pure vanilla extract
• 1 cup shredded carrots, packed 

For frosting

1 cup non-fat cream cheese, softened

1 cup part-skim ricotta cheese

½ cup brown sugar

1 tsp. vanilla extract

Combine all ingredients in a food processor.  Process until smooth.  If the frosting is too soft, chill for 30 minutes before use.

Instructions

Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside.

In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediately portion into the baking cups and place in the oven.

Bake 19 minutes, then allow the carrot cupcakes to cool before removing from the tray.

Top with frosting.

Adapted from: https://chocolatecoveredkatie.com/healthy-carrot-cake-cupcakes/comment-page-2/