Maple Carrot Cupcakes!

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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.

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