GUILT-FREE DELIGHT: HEALTHY CARROT CAKE CUPCAKES
I’m a sucker for butter and sugar when I choose to eat dessert, this recipe offers a guilt-free indulgence. These carrot cake cupcakes are gluten-free, naturally sweetened with maple syrup, and incredibly easy to whip up. Perfect for a treat that’s both delicious and nourishing! Yield: 18 cupcakes
Ingredients:
- 4 cups old-fashioned rolled oats, divided
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup pulp-free orange juice
- ¾ cup applesauce
- ¾ cup maple syrup
- 2 large eggs
- 3 Tbsp olive oil or avocado oil
- 2 tsp vanilla extract
- 1 ½ cups shredded carrots
- ¾ cup raisins
- Healthy cream cheese frosting (below)
- Chopped walnuts for topping, optional
Directions:
- Preheat oven to 350 degrees F
- Add 2 1/2 cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract to a high-powered blender. Blend until smooth, using a tamp as needed.
- Once the batter is combined, gently fold in the remaining 1 ½ cups of oats, shredded carrots, and raisins.
- Pour batter evenly into prepared cupcake tins and bake for 15-20 min until golden brown on top and an inserted toothpick comes out clean.
- Allow to cool completely and frost. Top with chopped walnuts, if desired.
HEALTHY CREAM CHEESE FROSTING
Ingredients:
- 8oz cream cheese (full fat), softened to room temperature
- ½ cup Greek yogurt (plain, full fat)
- ¼ cup maple syrup
- 1 ½ tsp vanilla extract
Directions:
Add all ingredients to a large mixing bowl. Using a stand or hand mixer on medium speed, whip the ingredients together until smooth and fluffy (about 5 min). If the frosting is runny, continue to whip until thick and fluffy. Yield 18 cupcakes.
Adapted from www.eatingbirdfood.com
