Carrot Cake Cupcakes with Cream Cheese "frosting"

 ~Carrot Cake (12 cupcakes)~
 Pre-heat your oven to 350

 Mix the following in a good sized bowl:
1 cup Flour   (or Spelt or 1/2 c. Oat & 1/2 c. Barley and 1/2 T. unflavored gelatine)
1 t. Baking Powder
3/4 t. Baking Soda
3/4 t. Salt
1 1/2 t. Cinnamon

Then add:
1/3 cup plus 1 T. Oil (Rice Bran or a light Olive)
1/3 cup plus 1 T. Honey  (or half & half Vegetable Glycerin* and Honey)
2 Eggs
1/2 cup drained Crushed Pineapple

Quickly beat it up with an electric mixer, and add:
1 cup grated Carrots
and if you like (or remember!), add 1/4 cup chopped nuts, too....and you can add some raisins...

I like to lightly spray my 12 cupcake liners with a no-stick baking spray, but you don't have to.

Bake at 350, for 17-20 minutes, or until a toothpick comes out clean or just a little crumby.

(This recipe came from Whole Foods for the Whole Family (found here). )

The cute cupcake wrappers were a gift from a dear friend, Sally!

~Cream Cheese "Frosting"~

1- 8oz package of cream cheese (really soft)

1 cup powdered sugar** (sifted)

2 dribbles of vanilla  Beat (with an electric mixer) the really soft cream cheese,
and add the powdered sugar & vanilla- keep beating till well mixed and gooey/goopy! =)

(This was a nice amount of frosting- 15 cupcakes had a generous amount- if I used less, it would have gone farther)
If it is too stiff, add a tiny amount of milk or cream.


Notes from the kitchen:
* Vegetable Glycerin is a "super food" sweetener for all of the GenoType Diets. You can order it by the gallon from Frontier Co-op. 
** You can use as little as 1/4 c. powdered sugar, and if you do, only use 1 dribble of vanilla.

~Happy eating!

Adrienne

(click here to view the party photos)