Sprouted Carrot Cake Cupcakes

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Washington Post


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4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 cup maple syrup

1/4 cup plain whole or low-fat yogurt

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 1/4 cups sprouted whole-grain flour, such as Essential Eating brand (see headnote)

1 teaspoon ground cinnamon

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 cup peeled grated carrots

8 ounces regular or low-fat cream cheese, at room temperature

5 tablespoons unsalted butter, at room temperature

1/3 cup maple sugar

Raisins, for garnish (optional)

At least 1 dozen candied carrot curls or shreds, made using a vegetable peeler or grate the shreds (optional; see NOTE)

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