Maple Carrot Cupcakes!
I love this recipe. You do not need to take the mixer out of the cupboard. It can all be stirred by hand.
I frosted the cupcakes with Justamere's Maple Cream mixed with cream cheese.
Maple Carrot Cupcakes- ( Preheat oven to 350 degrees)
1 C Whole Wheat Pastry Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/4 Tsp. ginger
2 Tsp. Cinnamon
1/2 Tsp. Sea Salt
1/4 C Justamere's Maple Sugar
1/2 C Justamere's Maple Syrup
1/4 C Vegetable Oil
2 Large Farm Fresh Eggs
1 1/2 C Organic Carrots
1/2 Cup Total Walnuts, Pecans Toasted and/or Raisins - Optional
Sift dry ingredients into a bowl. Whisk wet ingredients altogether and then gradually stir in sifted dry ingredients. Add carrots and nuts to mixture.
You can double this recipe. Butter and lightly flour two 9-inch-round cake pans. As the picture depicts, I chose muffin cups.
Bake muffins for 20-30 minutes depending on the size.