Carrot Cupcakes [Sugar Free]
So.... we celebrated my 35th Birthday last week, and to celebrate, we made some delicious Sugar Free, better for you, Carrot Cake Cupcakes!
I remember in 2015 when I gave up refined sugar, I hit a point in that year when I realized I couldn't go my entire life without ever eating cake, or cookie again. And I couldn't raise kids to never indulge in those things.
That's what got me in the kitchen, and how I fell in love with baking, and creating recipes!
Now, sure my kids have had all the yummy things: donuts, cookies, cakes, etc. BUT they're homemade, and made better for you!
Now I don't advocate to eat these things daily, they're still sweet treats, so everything needs to be done in moderation. And honestly when you home make everything indulgent that you're eating, the process of making them creates a natural moderation for you.
That's probably part of our nutritional problem in America, the ease of getting any and everything you want can be done with the swipe of a card.
Anyways, back to these delish cupcakes!
I'm always a fan of adding in some veggies when you can, especially when they just add to the goodness of the treat!
So if you're looking for something delish, try these!
Opt out of the icing, and use them as muffins for a quick breakfast option for your kiddos during the week!
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/4 cup rolled oats
- 1 cup flour
- 2 grated carrots (about 1/2 cup)
- 1 grated apple (about 1/4 cup)
- 1/4 cup chopped almonds
*These aren't super sweet, if you want them sweeter, add 1/4 cup of coconut sugar to them
- Mix all of the wet ingredients: maple syrup, coconut oil, egg, vanilla extract, and milk together in a bowl.
- In separate bowl mix dry ingredients: baking powder & soda, nutmeg, cinnamon, oats, and flour.
- Mix dry ingredients together with the wet. Fold in the grated carrots and apple, and walnuts.
- Preheat oven to 350 degrees, bake for 25-30minutes or 18-20 minutes if you're doing mini
CREAM CHEESE ICING
- 1 block room temp cream cheese
- 1 TBSP grassfed butter
- 3-4 tsp vanilla extract
- 4-6 tsp powdered monk fruit (add more if you want it sweeter, but taste as you go)
Put in your mixer or use a hand mixer, taste and add more monk fruit if you prefer. Top muffins when they're slightly cooled.
FYI, you can also make a quick version of this by adding some shredded carrots and nuts to our CINNAMON LATTE PROTEIN CAKE or our PEANUT BUTTER CHOCOLATE BLAST PROTEIN CAKE! Delicious, and only take 1 minute to cook!