So I used to make regular carrot cupcakes back in my baking days. The ones with real cream cheese, sugar and butter and dare I confess, vegetable oil. Oh the horror! 
LOL And if you have been following me for a while, I have taught you how inflammatory these ingredients are
to your health. Coach Christi to the rescue! 
I will forever have a sweet tooth and I am totally down with that. But there are so many ways to improve our favorite recipes by modifying with a healthy spin. And how about all the carrots that go into this recipe??? 2 pounds of carrots – let’s just call them the “moist maker” of this cupcake. As for those carrots, here’s a look at their overall health benefits:
Check out the main ingredients here….
So many carrots in this recipe. It’s always fun to top off your cupcakes with some more shredded carrots. YUM! And a sprinkle of cinnamon helps too!
Something else to consider if entertaining – make mini cupcakes. They are the perfect bite size treat without overdoing it! You can get the mini cupcake liners and the mini muffin pan – typically can get 24 mini cupcakes out of 1 pan. A bit more tedious to pour in but will help these stretch a bit further. Check out these pics below – before going in the oven and then after they are done baking.
And here is what they look like after a bite!
A must do when making these cupcakes, upon cooling – they MUST BE STORED IN THE REFRIGERATOR! Baking with gluten and dairy free ingredients can be a finicky process and these will be best stored in the refrigerator. Trust me!
And for the cooking demo on how to prepare these scrumptious carrot cupcakes…
Of course these cupcakes come with a frosting to top them off. My all-time favorite frosting is cream cheese frosting. I also love a coconut whipped cream frosting. But don’t get me started on all the frostings. Now I don’t eat dairy products, so this is a fantastic vegan option. If you are ok with dairy, use an organic cream cheese. Check out the frosting Demo here:
The nutritional improvements on these carrot cupcakes are bountiful! We have replaced the inflammatory oil with coconut oil – overall great for brain health. The amount of carrots have been increased and they are plentiful! Regular sugar has been replaced with coconut sugar and erythritol sweetener. Erythritol does not raise blood sugar levels and has hardly any calories. Note: some individuals may experience digestive distress.
When you check out the ingredients for both the cupcakes and frosting, you will be pleasantly surprised that there are not too many ingredients. I aim to keep it simple.
*Note if you can not find Cassava flour – double the Bob’s RedMill Gluten Free 1-to-1 flour. There are also many brands of sugar alternatives containing Erythritol based on where you live. Make sure it’s a 1-to-1 replacement for regular sugar.
These cupcakes are a great addition to any holiday gathering and your family and friends are sure to love them!
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Click here to view the Carrot Cupcakes recipe | Click here to view the Vegan Cream Cheese Frosting recipe
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