Dessert

Frosted carrot and zucchini mini cup cakes is for Dessert.

Frosted carrot and zucchini mini cup cakes takes several minutes to prepare.

Frosted carrot and zucchini mini cup cakes takes several minutes to cook.

Frosted carrot and zucchini mini cup cakes makes 24 servings.

The ingredients for Frosted carrot and zucchini mini cup cakes are:

For the muffins

1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grape seed oil
1/3 cup maple syrup
1 large egg, room temperature
1/3 cup grated carrots (from 1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins

For the frosting

1 cup (about 8 ounces) whipped cream cheese, at room temperature
1 1/2 tablespoons honey

Here is how you make Frosted carrot and zucchini mini cup cakes:

1. Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside. 2. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids left over in the sieve to the bowl and mix in. 3. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini, and raisins. 4. Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes. 5. Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serveServing Size: makes 24 mini cup cakesNumber of Servings: 24Recipe submitted by SparkPeople user TANYA_MARIEH.

The nutritional information for Frosted carrot and zucchini mini cup cakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 102.3

• Total Fat: 7.4 g
• Cholesterol: 7.7 mg
• Sodium: 75.3 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 0.8 g
• Protein: 1.9 g