Lighter Carrot Cake Cupcakes

Ingredients

• FOR THE CAKE:
• ¼ cups Coconut Flour, Sifted (1/4 Cup Before Sifting Is Roughly 37 Grams Post Sifting)
• ½ teaspoons Baking Soda
• ½ teaspoons Baking Powder
• 1 teaspoon Cinnamon
• ⅛ teaspoons Nutmeg
• ¼ teaspoons Salt
• 2 Tablespoons Fat-free Plain Greek Yogurt
• 2 Eggs, Lightly Beaten
• 2 Tablespoons Coconut Oil, Melted
• ½ teaspoons Vanilla Extract
• ¾ cups Light Brown Sugar, Packed
• 1-¼ cup Grated Carrots (1 1/4 Cups Is About 4 Small Carrots)
• FOR THE ICING:
• 4 ounces, weight Reduced-fat Cream Cheese, Softened
• ¼ cups Butter, Softened
• 1 teaspoon Vanilla Extract
• 1 cup Powdered Sugar, Sifted

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