Carrot Cupcakes with Cream Cheese Icing

Somehow these seem very seasonal and festive! Who doesn't love a sweet treat now and then? These sweet deserts fit nicely at the end of an Easter meal, or they're perfect for a birthday treat. They're small enough so that you don't feel overly full, yet large enough to fill the want for a sweet. These are lightened by substituting some of the oil with applesauce and increasing the amount of grated carrots. When I made these, I used gluten free flour, finding that I can substitute Bob's Red Mill gluten free flour cup for cup. 

Ingredients: 

1 cup sugar

1/4 cup olive oil

1/4 cup applesauce

2 eggs

1/2 tsp vanilla

1 cup flour

1 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1-1/2 cups grated carrots

1/2 cup raisins

1/4 cup butter

4 oz cream cheese (or use vegan cream cheese)

1 tsp vanilla

1 Tbs soy or almond milk

1 cup powdered sugar

2 Tbs sweetened coconut flakes

Directions: 

Preheat oven to 350F. Beat the sugar together with the olive oil and applesauce until smooth. Beat in the eggs, one at a time. Add the vanilla. Mix in the flour, cinnamon, baking soda, baking powder, and salt. When the mixture is smooth, fold in the carrots and raising until well mixed. Prepare cupcake tins either by adding a paper cup or spraying the tins with olive oil. Fill each paper or cup 3/4 full of the batter. Bake for about 20 minutes, until a toothpick comes out clean. Remove from oven and let cool. 

Make the icing while the cupcakes cool. Bring the butter to room temperature. Beat in the cream cheese until the mixture is smooth. Add the vanilla and nut milk. Beat in the powdered sugar until smooth. The mixture should be thin enough to spread on the cupcakes. Add an extra teaspoon of nut milk if the icing is too thick, or an extra tablespoon of powdered sugar if the icing is too thin. Sprinkle the frosted cupcakes with coconut flakes. Serve

Makes 12 cupcakes

Stealthy Cooking Tip: Cupcakes are a sure way to limit portion size. This recipe easily doubles, if you're having a large group. This recipe is also easily divisible by two, if you're a small group, or if you're easily tempted to eat more than your fair share!