Carrot cake is one of my favorite sweet treats! I lightened these cupcakes up by using whole wheat pastry flour and subbing in Greek yogurt for butter and maple syrup for refined white sugar - so yummy!
1. Preheat oven to 350°F.
2. Grate carrots on a box grater.
3. In a medium bowl or electric mixer, combine the flour, baking soda, cinnamon, nutmeg, ginger and cloves.
4. In a separate bowl, mix together the eggs, coconut oil, 1 tsp vanilla, 2/3 cup maple syrup, Greek yogurt, and milk.
5. Add the wet ingredients to the dry and mix together; add the carrots and mix.
6. Pour the batter into 12 cupcake cups.
7. Bake for 20-25 minutes until toothpick comes out clean.
8. In a small bowl, mix together the cream cheese, 2 tsp vanilla, 2.5 Tbs maple syrup & dash of salt to make the frosting.
9. Once the cupcakes are cool, spread the cream cheese frosting on top and roll the edge in almonds.
