Ingredients:

For cupcakes:
1 1/2 cups shredded carrots
1 Large box Sugar Free Vanilla Jell-O Pudding Mix
2 heaping tbsp Reduced Sugar Yellow Cake Mix
1 scoop vanilla protein powder
3/4 cup OAT flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute or Equivalent in egg whites
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda
1/4 cup raisins (optional)
2 tbsp. Splenda brown sugar
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder

For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Organic thick, plain fat-free yogurt
1/2 cup Splenda No Calorie Sweetener
1/2 tsp. vanilla extract

OR TO MAKE IT EASY, USE A TBSP OF NON FAT READY WHIP TO DAB ON EACH CAKE! 🙂

Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins. Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 – 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you’re ready to serve. Enjoy!!!