Carrot Cupcakes

we were supposed to have our new windows installed today but that was canceled at the last minute because of the crazy high winds today. i guess they are calling it a snow-icane. a mix of a snow storm and a hurricane. we aren't getting much snow (only about an inch so far) but we certainly are getting wind. it's crazy!

anyway, i had been saving these two recipes for today since i knew i would be stuck in the house almost all day with the window guys here. i was excited to make these, so i went ahead and made them anyway.

first up, carrot cupcakes. i found this recipe on recipezaar.com. sometimes i just really want something wonderful, warm, and baked but i don't want all that refined flour and sugar. this recipe met that goal. i changed a bit so below is my modified recipe.

these were so good! i was surprised because of how good they are for you. the first one i tried warm with coconut butter on top instead of icing.

this was my first time trying coconut butter (i finally found it at whole foods after much searching. i should have looked there first.) i have read a lot about how good coconut butter is supposed to be. about how it tastes like coconut icing. it was amazing! after i tasted the coconut butter on the cupcake, i decided not to pre-ice them with cream cheese icing. i still made the cream cheese icing but will let the consumer (probably only either E or myself) decide what to slather on top.

of course, i tried the cream cheese icing to compare (i like to put the icing in the middle of the cupcake like a sandwich so i get icing in every bite:) i actually liked the coconut butter better. i also liked knowing the coconut butter is so much better for me. and using that kept the whole cupcake clean eating! it's soooo good. worth the $12 for the jar. promise.

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Carrot Cupcakes
(makes 21 cupcakes)

2 cups whole wheat pastry flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice (or cinnamon)
1/2 cup chopped walnuts
1/2 cup coconut oil (place jar in warm water till it liquefies)
1/4 cup unsweetened applesauce
3/4 cup honey
1 tsp vanilla extract
4 eggs
1 cup unsweetened crushed pineapple, drained
2 cups shredded carrots 

preheat oven to 350 degrees.

combine all dry ingredients (including walnuts). in a separate bowl, combine all wet ingredients (coconut oil through crushed pineapple)together. add in dry ingredients and stir well to combine. add carrots and stir again until well incorporated.

using an ice cream scoop (or large spoon) scoop batter into paper-lined muffin tin. (i used reusable silicone muffin cups - they are awesome!)

bake for 15-20 minutes until a toothpick inserted into the middle comes out clean. let cool completely before icing.

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i'll post the other yumminess i made today after i eat some lunch . . .  

*maple chocolate pecan granola bars*

coming soon . . .