Carrot Cupcakes

K--so it's my favorite dessert made healthy. Want the recipe?

Carrot Cupcakes

2 eggs

1/2 cup brown sugar (I use splenda brown sugar mix or you could use honey)

1/2 cup raw sugar

1 cup wholewheat flour

1/2 tsp. baking soda

1/2 tsp. nutmeg

1 tsp. ground cinnamon

3 tbsp. olive oil

2 tbsp. plain nonfat yogurt

1 tsp. vanilla

1 large carrot, grated

1/3 cup shredded coconut

*optional nuts

1/3 cup light cream cheese

3 tbsp. powdered sugar

1 tsp. vanilla

Preheat oven to 350 degrees. Beat together eggs and sugar in food processor. Place flour, baking soda, nutmeg, cinnamon in bowl and mix. Pour in the egg mixture and stir well. In a seperate bowl mix the oil, yogurt and vanilla. Add to the flour mixture. Add carrots and coconut and nuts, stir again. Spoon into muffin tins. Makes 12 cupcakes or 16 mini-cupcakes. Bake for 25-30 minutes or 15 minutes if mini. Cool on a wire rack.

Beat together cream cheese and powdered sugar and vanilla. Frost on top!

These are very dense, but moist. You can feel good about giving these to your family!