Maple Carrot Cupcakes!

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There’s nothing like a batch of cupcakes to make an ordinary day extraordinary. These cupcakes are sweet and special, but packed with good ingredients that make them as nutritious as they are tasty. To make a cake instead of cupcakes, double the recipe to fill 9-inch cake pans.

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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