RECIPE OF THE WEEK: Carrot Cake Cupcakes!!!

 I remember growing up my Aunt always made me a birthday cake. She made it from scratch and decorated it and everything! It was one of my favorite parts of my birthday.

Now that I eat gluten free and don’t eat a lot of grains, I make my own birthday treat. As I have gotten older I have found a love for carrot cake, and that is what I am making for my birthday.

Carrot cake cupcakes!!!

Here is the recipe that I’m going to make…

Ingredients

1 box Simple Mills Vanilla Cake Mix

1 tsp. Cinnamon

½ tsp. Ginger

1 cup carrots, peeled and shredded

⅓ cup raisins

⅓ cup finely chopped walnuts

3 large eggs, beaten

¼ cup coconut oil, melted

½ tsp. Vanilla

2 TBSP water

Directions

Preheat oven to 450 degrees.

Line a 12 compartment cupcake/muffin pan and set aside.

In a large mixing bowl, whisk together the mix, cinnamon and ginger. Add the carrots, raisins, and walnuts and stir to combine.

In another bowl, whisk together the eggs, oil, vanilla, and water.

Stir the wet mixture into the dry mixture. Make sure to scrape the sides and bottom of the bowl to make sure everything is thoroughly mixed.

Divide the batter among the compartments of the prepared cupcake pan.

Put the cupcakes into the oven and immediately turn the heat down to 350 degrees. Bake for 18-22 minutes or until tester comes out clean.

Let cupcakes cool in the tin for 5 minutes before transferring to a rack to cool completely.

I am planning to frost them with the Simple Mills vanilla frosting:-)

Here are a couple other carrot cake/cupcake recipes for you…

Double Decker Carrot Cake Cupcakes

Paleo Carrot Cake Cupcakes

Paleo Carrot Cake w/Coconut “Cream Cheese” Frosting

In Health & Happiness,