Yummy Carrots in a Muffin!!

This past weekend I made a carrot cake for my sister's shower because she really likes it. Well it turned out yummy and everyone enjoyed it!
Today I am home with a sick child so I made carrot muffins and they are yummy too!

Here is my recipe....

I used Agave nectar which comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store and I bet you’ll find many ways for it to replace sugar in your kitchen. If you want more of a treat you can put icing on them!



Carrot Cupcakes

1 Cup Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice

1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until thoroughly combined.
4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
6. Line 12 1/3 cup muffin cups with paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.

Cream Cheese Icing (Make 2 Cups)

1 8 oz Package Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.
Enjoy!

Lori
Happy Cooking!

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