Sprouted Carrot Cake Cupcakes

More from this source
Washington Post

Comments

Add a comment

Ingredients

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)

You might also like

Carrot Cake Cupcakes With Pineapple Cream Chees...
Joy The Baker
Carrot Cake Cupcakes
Simply Recipes
Carrot Cake Cupcakes With Dulce De Leche Butter...
Joy The Baker
Carrot-Cake Mini Cupcakes
Martha Stewart
Carrot Cake Cupcakes With Creamy Cream Cheese F...
Elana's Pantry
Carrot Cake Cupcakes With Maple Cream Cheese Fr...
Food52
Carrot Cake Cupcakes
Big Girls Small Kitchen
Carrot Cake Cupcakes With Cream Cheese Frosting
Sweet Tooth
Gluten Free Carrot Cake Cupcakes With Maple Cre...
Deliciously Organic
Carrot Cake Cupcakes
pictures & pancakes