No Sugar, Nutritious & Delicious Carrot Cake

Coconut oil, maple syrup, and fresh ingredients make these carrot cupcakes super nutritious. No sugar added (except for maple syrup or honey, your choice).

Ingredients:
2 ¼ cup Whole Wheat Pastry Flour
¾ cup Maple Syrup
½ tsp Salt
1 ¼ tsp Baking Soda
3 tsp Cinnamon
½ tsp Nutmeg
3 Eggs
1 ¼ cup Coconut Oil
3 cup Fresh Carrots (About ¾ Medium Carrots), grated
2 tsp Vanilla Extract
1 can 8 ounces Well Drained Crushed Pineapple
½ cup Shredded Coconut
1 cup Chopped Walnuts Or Pecans
1 cup Raisins, soaked for 3 hours in water

Metrics:
Difficulty: Medium
Keywords: Mom's Recipes, desserts, Breakfasts 

Directions:
In a mixing bowl, combine dry ingredients, stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coocnut, and ½ cup walnuts. Pour into a greased and floured 13x9x2 in baking pan. Bake at 350℉ for 50 to 60 minutes, or until a wooden pick comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly. 


Cream Cheese Frosting: 
2- 8oz room temp cream cheese - whipped
½ cup Honey or Agave Nector or Maple Syrup to Taste
2 tsp vanilla
1 stick room temp butter
1 Tbl lemon juice

Notes: To make cupcakes: 16-20 minutes for a dozen