Although this recipe doesn’t require 24 carrots, the flavor is truly the gold standard in a delicious treat on the Gasrtic Bypass Diet.
After trying this cupcake you’ll think you’ve acquired the Midas Touch.
2 Cups All Purpose Flour
1 ½ Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 ½ Teaspoons Cinnamon
1Cup Splenda Sugar Blend
1 Cup Vegetable Oil
2 ½ Cups Shredded Carrots
1 Cup Unsweetened Coconut Flakes
1 8 oz. Can Crushed Pineapple in it’s own juice
½ Cup Chopped Walnuts.
Preheat oven to 350 degrees. In a separate bowl sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
With your mixer on high speed beat 4 eggs and slowly add 1 cup vegetable oil. Continue to blend until well incorporated.
Now add 1 cup Sugar Blend Splenda. Continue to mix on high until mixture is light and fluffy. Slowly begin to add the sifted flour mixture one cup at a time.
Add the shredded carrots.
Now add the well drained crushed pineapple, coconut and chopped walnuts.
Bake in a pre-heated 350 degree oven.
Using an ice cream scoop ensures cups to be filled evenly and bakes uniformly
Bake for 20 minutes or until a toothpick inserted comes out clean.
Cool on a rack for 10 minutes before topping with your favorite sugar free frosting. I recommend Sugar Free Cream Cheese Frosting.
To make the frosting you’ll need
- 2-8oz. Packages of softened cream cheese
- ½ Cup ( 2 sticks ) softened butter
- 1 Cup Splenda
- 1 Teaspoon Vanilla
Beat cream cheese and butter till fluffy. Gradually add the Splenda. Beat on high speed until frosting is light and looks whipped. Add vanilla last, blend well
As always, bake, eat and be happy! Meggie