Carrot Cake Mini Cupcakes

If you don't love carrot cake, I'm sorry, because this carrot cake recipe makes the best carrot cake, or in this case, mini cupcakes. I even went all out and bought cute mini cupcake liners with cupcakes on them.









Ingredients
2 1/2 cups GF flour (Tom Sawyer Blend, which includes xanthan gum. Otherwise use the amount of xanthan gum listed below)
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp xanthan gum
1 tsp salt
1/2 tsp ground ginger
4 eggs
1/2 cup packed brown sugar
1 cup white sugar
1/3 cup oil
6 oz plain nonfat yogurt
1 tsp vanilla
2 1/2 cups shredded carrots
1 cup shredded coconut
1/2 cup nuts, optional









Directions
1. Preheat oven to 350 degrees.
2. Grease 11 X 8 pan.
3. Beat together eggs, sugars, oil, yogurt, and vanilla.
4. Combine dry ingredients and slowly add flour mixture into liquids; beat until smooth.
5. Stir in carrots, coconut, and nuts.
6. Pour into prepared pan.
7. Bake for 45-50 minutes.
8. Cool and cover with your favorite frosting.

Note: If making mini cupcakes line pan and bake for 12-13 minutes. This will yield approximately 75 cupcakes. If making regular size cupcakes bake for 20-22 minutes. This will yield approximately 24 cupcakes.

*Tweaked from Carol Fenster