Gluten Free Carrot Cake Cupcakes

  • U Serves 12 People
  • P Prep: 00:30
  • P Cook: 00:35
Gluten Free Carrot Cake Cupcakes

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)


Amount Per Serving


Calories 75

Calories from Fat 20


% Daily Values*


Total Fat 2.24

3.45%


Saturated Fat 0.78

3.90%


Polyunsaturated Fat 0.46


Monounsaturated Fat 0.84


Cholesterol 0.00

0.00%


Sodium 74.29

3.10%


Potassium 120.48


Total Carbohydrate 8.54

2.85%


Dietary Fiber 2.43

9.72%


Sugars 4.68


Protein 5.76


Vitamin A 36.69%

Vitamin C 1.17%


Calcium 4.98%

Iron 1.15%


* Nutritional Values are estimated and may vary

³ Description

A Gluten Free, Paleo Diet Aproved, Low Calorie, Low Fat, Clean, Carrot Cake Cupcakes!

² Ingredients

   

q Directions

Icing:
Plain Greek Yogurt
Sugar Free Cream Cheese (or vanilla) Pudding Mix
Mix together ahead of time and place in refrigerator to thicken

To chop carrots: Use Vitamix or high powered food processesor until carrots are finely chopped. Measure out 1 cup.

Chop pecans with a manual food chopper (we have a little nut chopper that I used)
Cut and pit dates by hand~ they’re a little too sticky to put in my food processor!

Once everything is prepared:

Mix dry ingredients into liquid ingredients slowly by adding a little at a time and stirring. Then mix in chopped carrots, pecans, and dates.

Spoon into a lined muffin tin and bake for 30-35 minutes at 325 Degrees F until a toothpick comes out clean!

Remove from oven and let cool on a cooling rack about 20 minutes before adding icing!

Recipe Provided by @elle_bfitbody

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