Ingredients

– 3/4  cup arrowroot flour

-1/2 cup coconut flour (organic)

-1 teaspoon baking soda 

-1/4 teaspoon salt

-1/4 cup sunflower oil (organic)

-1/3 cup sugar (organic) ** can be replaced to a different sweetener

– 1 tbsp. Whole Foods 365 Mixed Berry conserve

-2 large eggs

-1/2 cup plus 1 tbsp/ Whole Foods 365 Applesauce with berries 

– 1/2 teaspoon vanilla 

-1 1/2 cups finely shredded carrots

– 1/4 cup plus 2 tbsp. finely chopped walnuts

Frosting (OPTIONAL)

– 4 ounces 1/3 fat cream cheese

-3/4 cup confectioners' sugar, sifted

-1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 degrees F. 

Line 12 muffin cups with paper liners

Sift together the first 4 ingredients. In a large bowl, whisk the oil, sugar and eggs until well

combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix

until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean. About 

20-25 minutes. Transfer to a wire rack to cool completely.

For Frosting: With an electric mixer beat together the cream cheese, confectioners' sugar

and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the

remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

BY: MICHAEL AND OLYA CONTRERAS 

Thank you!