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Carrot Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with Cream Cheese Frosting
Prep Time
Cook Time
Total Time
Servings

Ingredients

Carrot Cupcakes with Cream Cheese Frosting

DIRECTIONS

1. Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.

2. Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.

3. In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.

4. Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.

5. If desired, top the cooled cupcakes with Cream Cheese Frosting. Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.

In the raw® products used

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