Carrot Cupcakes

     In a perfect world, I would be able to share one of these Carrot Cupcakes with all living beings...(and world peace would follow).  I have discovered the exact recipe that creates ultimate results.  Sugar free, gluten free, grain free, protein filled, low carb, moist and delicious in every single bite.  Each of these 9 weight in at 157 calories, 3.6g carbs, 9g protein and 11g fat per Cupcake with one Tablespoon of Frosting.  Help start the movement towards universal love, make a double batch and share them with  your neighbors...and then do it again...and again!  :)

Ingredients for 9 Cupcakes~
1/2 cup freshly grated Carrots (don't cut corners on this step, very important)
1/4 cup melted Coconut Oil
1/2 cup unsweetened Applesauce
2 Extra Large Eggs
1/4 cup Almond Flour
1/4 cup Coconut Flour
2 scoops Vital Proteins Collagen Peptides
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout
1 teaspoon Baking Powder
1/4 teaspoon Salt
Dash Vanilla
Dash Cinnamon
Dash Ginger
Dash Nutmeg
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4 Tablespoons Butter, room temperature
4oz Cream Cheese, room temperature
4 scoops Vital Proteins Collagen Peptides
3/4 cup Lakanto Powdered Monk Fruit~use code Paige20 at checkout
Dash Butter Extract
Dash Vanilla Extract

     Add first set of ingredients to a bowl and mix with beaters til well incorporated.  Drop by 1/4 cup in lined cupcake tin.  Bake at 350 for 30 minutes.  Meanwhile, add second set of ingredients to bowl and mix with beaters til well incorporated.  Frosting will yield 1 3/4 cups, top each cooled cupcake with one Tablespoon frosting, store leftovers in fridge for other use.  Enjoy  :)