Olive Oil Carrot Cupcakes

By mom2my10

Carrot cupcakes with olive oil and flax seed!

Ingredients

• For the cupcakes:
• 6 tablespoons whole flax seeds
• 1 1/2 cups water
• 3 3/4 cups agave nectar
• 3 cups olive oil
• 6 cups whole wheat flour
• 4 teaspoons cinnamon
• 4 teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons vanilla
• 6 cups grated carrots
• 1 1/2 cups chopped pecans (optional)
• 2 cups craisins (optional)
• For the frosting:
• 2 8-oz. packages of cream cheese
• 1/2 cup butter
• 1/2 to 1 cup agave nectar

Details

Adapted from wholefoodkids.blogspot.com

Preparation

Step 1

Step 1: In a blender, blend flax seeds and water until smooth and creamy.

Step 2: In a large mixing bowl, combine oil, sugar and the flax seed mixture.

Step 3: In a medium mixing bowl, whisk together flour, cinnamon, baking soda and salt.

Step 4: Add the flour mixture to the flax seed mixture, and stir until well mixed.

Step 5: To this mixture, add the vanilla, pecans, carrots and craisins.

Step 6: Pour this batter into greased pans or cupcake papers, and bake at 350 degrees F until a toothpick inserted into the center comes out clean. The time will vary depending on what size pan you use, but will probably be between 20 and 35 minutes.

Step 7: To make the frosting, let cream cheese and butter warm to room temperature, then add agave and beat with a hand beater until smooth. Frost cupcakes when cool.