per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories from Fat 20
% Daily Values*
Total Fat 2.24
Saturated Fat 0.78
Polyunsaturated Fat 0.46
Monounsaturated Fat 0.84
Total Carbohydrate 8.54
Dietary Fiber 2.43
Vitamin A 36.69%
Vitamin C 1.17%
* Nutritional Values are estimated and may vary
A Gluten Free, Paleo Diet Aproved, Low Calorie, Low Fat, Clean, Carrot Cake Cupcakes!
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~ theyâ€™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!