Gluten Free Carrot Cake Cupcakes

³ Description

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

² Ingredients

•  1 serving (serving = 2 tbsp) Coconut Secret Raw Coconut Flour
•  1/2 tsp Cinnamon
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  1/2 tsp Baking Powder (Low Sodium)
•  1/4 serving (serving = 1/2 cup) Great Value Unsweetened Apple Sauce
•  3/4 cup Egg White
•  1 serving (serving = 1 cup) So Delicious Original Coconut Milk
•  1 serving (serving = 1/4 tsp) Tone's Pure Almond Extract
•  1 cup, chopped Carrots
•  1/4 cup, halves Pecan Nuts
•  1 date Date
•  1 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%
•  1 serving (serving = 1/4 packet) Jell-O Fat Free Sugar Free Vanilla Pudding

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!

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