Carrot Cupcakes With Vanilla Frosting

Ingredients

• 2 large carrots, shredded (approx. 1 cup)
• 3 eggs, room temperature
• 1 1/2 cups whole wheat or @bobsredmill 1-1 gluten free flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup puremaple syrup or honey
• 1/4 cup nut milk
• 1/2 cup @enjoyyoso plain, vanilla or greek yogurt
• 1/4 cup chopped crystallized ginger *optional, but highly recommend for an extra kick
• @simplemills vanilla frosting

Instructions

1. 1

   --- Steps ---

2. 2

   Preheat oven to 350.

3. 3

   I’m a mixing bowl add the eggs and beat until fluffy.

4. 4

   Add in the remaining wet ingredients and mix until smooth.

5. 5

   Add the shredded carrots, ginger and dry ingredients into the bowl (I use my food processor to shred/chop the carrots and ginger).

6. 6

   Once combined, scoop mixture into a greaser muffin tin (yields 12).

7. 7

   Bake for 18-20 minutes, until an inserted tooth puck comes out clean.

8. 8

   Once the muffins have completely cooled, add as much icing as you’d like! The muffins will keep for a few days in an airtight container but obviously are best enjoyed ASAP! Enjoy!

9. 9

   ps - I highly recommend adding more icing after every bite