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Carrot Cake Cupcakes

  • RECIPE MAKES: Recipe makes: 9 cupcakes
  • COOK TIME: Prep time: 10 minutes / Cook time: 30 minutes
  1. Preheat oven to 400° F. Line 9 cups of a muffin pan with paper liners.
  2. Cream brown sugar, butter, cream cheese, and spices in a medium-sized bowl.
  3. Add baking powder, low protein flour, carrot, and dried mixed fruit to the butter mixture and stir.
  4. In a separate bowl combine almond milk, egg replacer and maple syrup.
  5. Combine both mixtures to form a batter. Divide the batter among the 9 paper-lined muffin cups.
  6. Bake in preheated oven for 30 minutes until golden.
  7. Remove from the oven and allow to cool, then remove cupcakes and place on a cooling rack.
  8. Once cooled, frost and dust with cinnamon.

Nutrition Info Per Serving (1 cupcake):

Calories: 310 | Protein: 0.6 g | Phenylalanine: 25 mg