Carrot Cake Cupcakes

• Total time: 37 min
• Cook time: 25 min
• Prep time: 12 min

• 1½ cups whole wheat pastry flour
• 1 cup raw sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1¼ tsp cinnamon
• ¼ tsp salt
• 1 whole carrot, shredded
• 1½ cup unsweetened applesauce
• 1 tsp vanilla extract

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.

For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.

For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.

Servings per batch: 12

• Calories: 137
• Fat: NA
• Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 2g