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Carrot Cake Cupcakes

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

My granddaughters ate 3 of these carrot cake cupcakes and were asking for more. They were a hit and they don’t use refined and highly processed sugars.

 

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Carrot Cake cupcakes

Carrot Cake Cupcakes

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Rating: 4
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Recipe by:Lisa Charters
Servings
12cupcakes
Servings: cupcakes

Ingredients

Ingredients

Instructions

  1. Line muffin tin with 12 cupcake liners and set oven to 350 degrees
  2. Combine 100% whole wheat flour baking powder, baking soda, cinnamon, nutmeg and salt.
  3. Whisk melted coconut oil, egg and vanilla.
  4. Add maple syrup and Greek yogurt.
  5. Combine dry mixture with wet mixture.
  6. Add milk.
  7. Fold in carrots.
  8. Bake for about 20-25 minutes.
COMMENTS
This Post Has 9 Comments
    1. Thanks for catching that. I am going through and updating our blog with a new recipe card and will add the correct ingredients. Here they are for now: 1/4 cup maple syrup. 1/2 cup Greek yogurt.

    1. Would you be using mashed pumpkin or like shredded pumpkin? I think it is a lot different. The carrot isn’t mashed like pumpkin in a can usually is.

      1. I was thinking mashed so I imagine I’d have to make adjustments somewhere…..maybe substitute the pumpkin for the Greek yogurt & keep the carrots?

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Latest Blogs

- 10 Instant Pot Meals For Kids
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Latest Recipes

Low Carb Mocha Pudding Pops
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