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Carrot Cake Cupcakes

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With cream cheese and plenty of add-ins, these Carrot Cake Cupcakes duplicate that classic carrot cake flavor, but in a cute portion-controlled format. If you're looking for healthy fun cupcake ideas, then this is one of the best cupcake recipes for you.

Serves: 24

Cooking Time: 25 min

Ingredients
  • 4 eggs, or equivalent egg substitute
  • 2 cups sugar, or equivalent egg substitute suitable for baking
  • 1 cup light vegetable oil
  • 2 cups white whoel wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups carrots, grated
  • FROSTING:
  • 8 ounces fat free cream cheese, softened
  • 1/4 cup margarine
  • 2 teaspoons liquid stevia
  • 1/2 cup flaked coconut
  • 1/2 cup pecans, chopped
  • 1/2 cup raisins, chopped
Instructions
  1. Pre-heat oven to 325 degrees F. In a mixing bowl, beat eggs, sugar substitute, and light vegetable oil.
     
  2. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, allspice, and salt.  Gradually add to egg mixture. Stir in carrots.
     
  3. Fill greased or paper-lined muffin cups two-thirds full.
     
  4. Bake at 325 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
     
  5. To make the frosting, first beat cream cheese and margarine in a mixing bowl until combined. Stir in the liquid stevia, coconut, pecans and raisins until thoroughly combined.
     
  6.  Frost the cupcakes. Store in the refrigerator.

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