Recipe Name Linda's Lightened up Carrot Cake Submitted by lindafoxmn Recipe Description I took a classic carrot cake and lightened it up - even the frosting. Quantity 1 Quantity Unit cupcake Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 cups wheat flour, wholewheat 2/3 cup coconut sugar 2 teaspoons baking soda 1 teaspoon cinnamon, ground 1/2 teaspoon salt 1 cup Pineapple juice, canned, unsweetened 1/4 cup apple-sauce 1 teaspoon vanilla extract 3 large eggs 3 cups, chopped Carrots 1/2 cup 100% Organic Finely Shredded Coconut 1/2 cup, chopped walnut halves, roughly chopped 1 Nutrition label Serving Cheesecake sugar free pudding 1 cup 2% milk or milk sub 1 cup cool whip (fat free) Steps Sequence Step 1 Mix first 5 ingredients in a large mixing bowl and make a well in the middle. 2 Mix pineapple, eggs, vanilla, and applesauce together and mix well. Pour into dry ingredients and mix till combined. Stir in carrots, nuts, and coconut. 3 Spoon batter into cupcake liners sprayed with non-stick spray filling almost full. Bake at 350 for 15-20 minutes until done. Allow to cool completely. 4 Frosting: Empty cheescake pudding mix into a mixing bowl and add 1 cup milk. Beat with mixer or whip until it starts to set then stir in cool whip. Frost cooled cupcakes.