*The blender was the very start of this experiment, and I was a little apprehensive. They baked up beautifully and were delicious.

Chocolate carrot cupcakes

1/2 cup coconut oil

1 cup applesauce

1 1/2 cup coconut palm sugar (or sucanat)

3 eggs

1 1/4 cup steamed carrots

1 teaspoon vanilla

1/3 cup cocoa

2 cups whole wheat flour (white wheat, finely ground)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees, and grease 9X13 pan or line muffin tins (I would spray the liners).  In a blender jar puree the carrots. Add the applesauce, coconut sugar, coconut oil, vanilla, and eggs, blend until combined. Add cocoa, flour, baking powder, baking soda, and salt and blend until combined. Pour into 9X13 pan, or portion into muffin tins and bake. The 9X13 will bake for 30 minutes or until done, test with a toothpick. Cupcakes will cook for 14-18 minutes, check them after 14 minutes and adjusting cooking time as needed. Makes 24 cupcakes.

My kids were begging for cupcakes two weeks ago to celebrate Ariel’s (a Little Mermaid doll they have) birthday. I knew that with two October birthdays coming up that I wanted to be able to celebrate and enjoy cake with my birthday loves. Ariel’s “birthday party” was the perfect, low stress event to test out this cake recipe. To my surprise my entire family really liked these cupcakes, and I thought they were fantastic. Veggies, whole grains, and less sugar is something to celebrate! Definitely an special occasion treat, and one I will savor.

*This recipe was heavily altered from greensmoothiegirl’s beet cake.