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Ingredients
1.25 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ginger
1/2 cup coconut sugar
1/2 cup maple syrup
1/2 cup unsweetened applesauce
1/2 cup melted coconut oil
1 tsp vanilla
2 large eggs
1 cup freshly shredded carrots do not buy pre-shredded carrots
1/2 cup walnut pieces
1/3 cup raisins
6 ounces cream cheese frosting I like Miss jones Dairy Free Brand
Instructions
1️⃣Preheat the oven to 350F and line a cupcake pan with cupcake liners
2️⃣Combine dry ingredients in a large bowl.
3️⃣Whisk wet ingredients together.
4️⃣Add wet ingredients to dry ingredients until well combined, do not over mix. Fold in carrots, raisins, and walnuts.
5️⃣Add to the muffin pan filling each cupcake 1/2 way full, bake 16-22 minutes until an inserted toothpick comes out clean.
6️⃣Let cool completely, transfer to a serving platter, and add frosting. Garnish with walnut crumbles and cinnamon, or however you want to garnish or decorate!
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