Page 273 - 28_Days_of_Clean_Eating.sanet.cd

Carrot Cake Cupcakes

Vegetarian
Cupcakes are quite possibly the world’s best dessert, and these
tasty treats will be loved by both kids and adults alike. For a special
touch, sprinkle chopped toasted walnuts on the frosting. Be sure
to shred your own carrots instead of buying them already prepared
at the store—pre-shredded carrots are dried out and will lend a dry
texture to the cupcakes.
Storage Tip: Keep these tender treats stored in an airtight con-
tainer in the refrigerator for up to 4 days.

For the cupcakes: ½ cup coconut oil
1¼ cup 100% whole-wheat 1½ cups grated carrot (about
pastry flour 3 large carrots)
1 teaspoon baking powder ½ cup finely chopped walnuts
1 teaspoon ground cinnamon For the frosting:
½ teaspoon ground ginger 1 (8-ounce) package cream
¼ teaspoon ground cloves cheese, at room
¼ teaspoon baking soda temperature
¼ teaspoon salt 3 tablespoons maple syrup
2 eggs 1 teaspoon pure vanilla extract
²⁄ cup coconut sugar
³
To make the cupcakes:
1. Preheat the oven to 325°F.
2. Place paper liners in 12 cups of a standard mufn tin.
3. In a medium bowl, whisk together the flour, baking powder,
cinnamon, ginger, cloves, baking soda, and salt. Set aside.
4. In the bowl of a mixer, beat the eggs, sugar, and oil. Add the
flour mixture, stirring just until moistened. Stir in carrots
and walnuts.
5. Spoon the batter evenly into the mufn tin. Bake for 18 to
20 minutes or until a toothpick inserted in the center comes
out clean.
6. Remove the cupcakes from the tin and cool completely on a wire
rack, about 15 minutes.

272 28 Days of Clean Eating