Serving Size: 12
Cooking Time: 35 minutes

Ingredients :

2 cup carrots, grated
1 cup low fat cream cheese, soft
2 eggs
1-2 teaspoons skim milk
½ cup coconut oil, melted
¼ cup coconut flour
¼ cup Splenda
¼ cup honey
2 teaspoon vanilla, divided
1 teaspoon baking powder
1 teaspoon cinnamon
Non-stick cooking spray

Directions :

1. Preheat the oven to 350ºF.
2. Gently spray the muffin pan or use a paper pan.
3. Combine the flour, baking powder, and cinnamon in a large bowl.
4. Place the carrots, eggs, oil, Splenda, and vanilla in the food processor. Add the dry ingredients and combine well. Mix until the ingredients are combined, but there are still large pieces of carrot remaining.
5. Pour evenly into the prepared pan and fill the cup 2/3 full.
6. Bake for 30-35 minutes until the dough passes the dough. Take out of the oven and let cool.
7. In a small bowl, mix fast until the cream cheese, honey, and vanilla are tender.
8. Add little milk at a time, stirring with each addition, stirring until the frosting is creamy enough to spread
quickly.
9. When the cupcakes have cooled, sprinkle about 2 tablespoons of frosting on each.
10. Let excellent until served.
Nutritional Value: Calories 160; Fat 10g; Carbohydrates 13g; Protein 4g