Carrot Cake Cupcakes with Maple Syrup Cream Cheese Frosting

Hi everyone! Lauren here. I'm so excited to share this recipe that Tiffany created for me! I never was much of a fan of carrot cake until I went to an Ole Miss game with my husband, and his brother's girlfriend brought these amazing carrot cake cupcakes that I could not get enough of! But this recipe was full of fat, sugar, and gluten, all things I am trying to avoid now that I've realized that kind of food no longer serves me or makes me feel good. But I still miss it sometimes! So when I was searching for a recipe to serve at a baby shower I was hosting, Tiffany was kind enough to help me convert this famous carrot cake recipe from a well known southern baker to something that was MUCH better for you. Tiffany cut about 2,600 calories out of the whole recipe, or about 200 per muffin. She also cut out a TON of fat. Woohoo! And I promise, you would never guess it. After I served these at the baby shower I told everyone what was really in them and everyone was shocked; they had no idea it was gluten free and had no refined sugar. 

Ingredients:
For the Carrot Cake

  • Coconut non-stick cooking spray (or non-stick spray of choice)
  • 3 Tbsp warmed coconut oil
  • 2 cups of Cup 4 Cup Gluten Free Flour
  • 1 ¾ cups Truvia Baking Blend
  • 2 teaspoons baking soda
  • 2 teaspoons ground Cinnamon
  • 1 teaspoon Salt
  • 3 eggs
  • 1 cup shredded carrots
  • 2 cups pureed carrots
  • 1 cup Chopped Pecans

For the Frosting:

  • 1/3 cup Maple Syrup
  • 2 8 oz. packs of Neafchatel Cheese (tastes just like cream cheese, but much, much less fat)
  • 1 teaspoon vanilla extract
  • ½ cup chopped toasted pecans  or 1/2 cup toasted coconut (whatever you prefer to top it with!)

Let's Begin!
Preheat the oven to 350 degrees F. Coat your cupcake pan with non-stick spray or line with cupcake liners if desired.

In a large bowl, whisk the Cup 4 Cup Gluten Free Flour, Truvia Baking Blend, baking soda, cinnamon, and salt. Add eggs and coconut oil (warmed to its liquid form), and pureed carrots. Using an electric mixer, blend until combined.

Next, add shredded carrots and pecans and blend by hand. Pour into the cupcake pan. Bake for about 26 min, or until a toothpick inserted comes out clean.

For the Frosting:
Add all the ingredients, except pecans, into a bowl and beat using electric mixer. Refrigerate for about an hour to help it stiffen – or freeze for about 20 minutes. While the cupcakes and frosting are cooling, toast the pecans or the coconut.

 Once cupcakes have cooled then spread frosting on the cupcakes and sprinkle toasted pecans or cocount on top. 
Expert Tip: Refridgerate the frosting for about an hour so it stiffens a bit and you can really get it to pile up on the cupcakes.

I couldn't decide which to top them with, so I did it both ways! 

These were a huge hit at our couples' baby shower! The families who brought kids with them were especially appreciative of having a sugar-free dessert option to offer thier kids.

What other classic dessert recipes would you like to see Tiffany healthy-up? Let us know your requests by following us on Twitter and tweeting @CampMakery