Breakfast Carrot Cake Cupcakes

Breakfast Carrot Cake Cupcakes

Ingredients:

2 cups Gold Medal White Whole Wheat Flour

1 cup Splenda Sugar Blend

1/2 cup brown sugar

1 tbsp vanilla

2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp baking soda

1 tsp salt

1/2 cup raisins

1/2 cup unsweetened coconut flakes

1 small can crushed pineapple

1/2 cup egg substitute

2 egg whites

1 cup shredded carrots

1/2 cup applesauce

1/3 cup canola oil

Cool Whip Cream Cheese Frosting

Directions:

Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside.

In a large mixing bowl, combine the sugars, egg substitute and egg whites till creamy. Stir in the vanilla, carrots, raisins, coconut and crushed pineapple, applesauce and canola oil. Add the baking soda and flour while mixing well. Using an ice cream scoop, place scoops of batter into cups and place in a hot oven. Bake for 20-25 minutes. Allow to cool and frost!