Carrot Cupcakes with Cream Cheese Frosting


Made for an overnight outdoor birthday party. Gobbled up for breakfast!

  • 2 1/2 cups freshly ground wheat flour
  • 1 cup creme fraiche
  • 1 cup whole milk yogurt
  • 1 cup butter
  • 1 1/4 cups Rapadura
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 cup applesauce
  • 2 cups finely grated carrots
  • 1 cup dried coconut, flaked
  • 1/2 cup crispy pecans

Mix flour with yogurt and cultured cream (creme fraiche). Cover and leave for 12-24 hours. Line a muffin pan with paper cups and coat with butter and flour. Cream butter with Rapadura. Beat in eggs, baking soda, cinnamon, vanilla, and salt. Gradually add flour/yogurt mixture. Fold in applesauce and carrots, coconut, and nuts. Pour into muffin molds and bake at 300 degrees for about 2 hours. It works best in a stoneware muffin pan.


  • 2 cups cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla extract
  • 1/2 cup raw honey

Place all ingredients in food processor and blend until smooth. Generously ice cooled muffins.

Breakfast Table

Breakfast Table

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