How about a lightly sweetened, healthier version of carrot cake for your next cupcake-making day!
Have you ever baked with einkorn flour? You might never go back to modern flour…. it’s got a richer flavor AND it contains far more vitamins and minerals and waaaaaaaaay less gluten than modern wheat flour. Bonus points: 4 grams of protein in einkorn flour per serving 
and non-GMO!
and non-GMO!(Einkorn Flour can be purchased here: https://bit.ly/YLeinkornflour )
Classic Carrot Cake
3/4 cup extra virgin olive oil
1 1/2 cups einkorn flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1-2 drops of YL Cinnamon vitality oil (or 1/2 tsp ground cinnamon)
1-2 drops of YL Ginger vitality oil (or 1/2 tsp ground ginger)
1/2 cup raisins
2 cups grated carrots (about 3-4 large carrots)
2 large eggs
3/4 cup coconut sugar (you can sub brown sugar too)
1/2 cup nuts (pecans, walnuts or almonds ) finely chopped
Preheat oven to 350 degrees
Sift together einkorn flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl.
In a blender, combine the oil, raisins, and only 1 cup of the grated carrots. Puree until carrots and raisins are finely chopped.
In a larger bowl, add eggs and beat on medium for 1 minute. Add in sugar and beat for 3 minutes (until batter is light and fluffy).
Fold half the flour mixture into the egg/sugar mixture and when it’s almost completely absorbed, fold in half of the oil/raisin/carrot combo. Repeat.
Now, fold in the remaining 1 cup of carrot gratings in 2 batches. Fold in the nuts and then pour the batter into your muffin papers.
Bake for 15-20 minutes or until the tip of a toothpick inserted in the center comes out dry. (Note: if you decide to make a carrot cake, be sure to grease and flour your pan beforehand, line the bottom with parchment paper, and bake for 55-60 min!)
Now…. for the icing!
3 TABLESPOONSFUL butter, room temp
1 cup full fat cream cheese
4 TBS pure (real deal!) maple syrup
1 tsp Vanilla extract
1/4 tsp fine sea salt
a squeeze of lemon or orange juice (and for more flavor, add a couple drops of either the YL Vitality Lemon or Orange essential oil)
Beat butter and cream cheese on medium-high for about 2 minutes or until smooth.
add in maple syrup, vanilla, salt, and lemon or orange juice. Beat for about 4 minutes…. until light and fluffy.
if needed, chill for about 10 minutes to slightly stiffen into a spreadable consistency.
Enjoy with friends!
xoxo~ liz