Macro-friendly or not, it is a dangerous idea to keep an entire cake in your fridge when you've got a raging sweet tooth. These Carrot Cake Cupcakes are adorable, have built-in portion control, and they're so moist and flavorful that you'd never believe that they only have 18 grams of carb (with frosting) per cupcake!

Important Information

Cupcake

1 cup all-purpose flour
1/4 coconut or light brown sugar (not packed)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, beaten
1/2 cup unsweetened applesauce
2 tablespoons light butter, melted
1/4 cup sugar-free maple syrup (with 15 calories [6 grams of carbs] per serving)
1/2 teaspoon coconut extract (optional)
1 teaspoon pure vanilla extract
1 1/2 cups grated carrot
1/4 cup raisins or other dried fruit

Frosting

Preheat your oven to 350 degrees.
In a large bowl, combine dry ingredients, starting with flour and ending with salt.
In another bowl, combine the wet ingredients, from eggs to the vanilla.
Pour the liquid ingredients into the dry ingredients, and use a spoon to combine and create your batter. Mix until it has just come together – over mixing with creating rubbery muffins.
Add your carrot and raisins to the batter, and stir to combine.
Spray a muffin pan with cooking spray, and evenly distribute batter to create 12 cupcakes.
Bake for 13-15 minutes, or until golden and a toothpick inserted into the center comes out clean. Allow cooling on a cooling rack.
To create the frosting, place all frosting ingredients in a bowl. Using an electric mixer or whisk, blend to create a smooth, even frosting.
Once the cupcakes have cooled, frost each cupcake with a heading tablespoon of the frosting.
Garnish with toasted coconut, if desired, and serve!

Tag @ledbetter on Instagram and hashtag it #ledbettermacros.