skinny carrot cake cupcakes with cinnamon whipped topping and coconut.

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skinny carrot cake cupcakes with cinnamon whipped topping and coconut.

RECIPE (makes 12 cupcakes-97 calories per cupcake)
for the cupcakes:
1 cup whole wheat flour
1/2 cup plain non-fat greek yogurt
1/2 cup unsweetened applesauce
1/3 cup truvia baking blend
1/3 cup raisins (optional)
1 cup shredded baby carrots
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
3 egg whites
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda

whipped topping:
1/2 tub fat free cool whip
1 tablespoon cinnamon
1 teaspoon vanilla extract

directions:
in a large bowl, mix together whole wheat flour, truvia, cinnamon, nutmeg, cloves, baking powder and baking soda
in another bowl, mix, and blend well, greek yogurt, applesauce, egg whites, almond milk and vanilla extract
add the flour mixture to the wet ingredients in 3 increments until blended well
add raisins and shredded carrots and fold it into batter, try not to over-mix

bake at 350 degrees in cupcake tins for about 10-12 minutes until knife comes out clean

let cupcakes cool
right before serving top each cupcake with your fat free cool whip mixed with cinnamon and vanilla extract
garnish with shredded carrots and unsweetened coconut!

NOMNOMNOM. one of the best things i’ve ever created πŸ™‚

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