Carrot Cake Cupcakes

Ingredients

• 1 tsp double-acting baking powder 
• 1 tsp baking soda 
• 1  carrots shredded whole
• 1.3 tsp cinnamon 
• 1 cup sugar raw
• 0.3 tsp salt 
• 1.5 cup apple sauce unsweetened
• 1 tsp vanilla extract 
• 1.5 cups pastry flour whole wheat

Equipment

• bowl
• oven
• toothpicks
• muffin tray

Directions

1. Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots.
2. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.Nutritional Information
3. Amount Per Serving
4. Calories
5. Fat
6. NA Carbohydrate
7. gDietary Fiber2gSugars20gProtein2g