Healthy Carrot Cake Cupcakes

Who doesn’t love carrot cake? But while traditional carrot cake may seem healthy (it’s made with a vegetable!), it is secretly full of so much sugar, fat, and empty calories that you might as well be eating a Snickers bar. These super soft and moist carrot cake cupcakes offer you the best of both worlds—decadent enough for dessert, yet healthy enough that you can eat them for breakfast if you so desire. I’ve definitely done it before!

Ingredients

• 1 1/2 cup spelt, white, or Bob’s gf flour
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/3 cup sugar, unrefined if desired (or xylitol for sugar free)
• 1/16 tsp uncut stevia OR 2 tbsp more sugar
• optional 1/2 cup raisins
• 1/2 cup applesauce
• 1/3 cup oil (Some readers say they subbed applesauce with good results, but I haven't tried)
• 2 tsp white or apple cider vinegar
• 2 tsp pure vanilla extract
• 1 packed cup shredded carrot (200g)

Instructions

1. 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).

For full instructions : www.blogger.com

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