• Preheat your oven to 350 and prep your cupcake pan for nonstick.
• In a medium to large sized bowl, use a whisk or a sifter to combine together the flour, baking soda, baking powder, and spices (ground cinnamon, ground nutmeg, and ground ginger).
• Next, in a large mixing bowl, mix together the Oil, Brown Sugar Alternative, Sugar Alternative, Eggs and Vanilla Extract.

  Then blend in the Greek Yogurt and Applesauce.
• Add the dry ingredients from the first bowl to the mixing bowl and mix the ingredients until just combined.
• Use a rubber spatula to fold in the carrots and any optional ingredients such as chopped walnuts.
• Fill the cupcake liners three fourths of the way full. Then bake the cupcakes for 18-20 minutes, or until a toothpick comes out clean.

  Allow your cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely before frosting.

Frosting

• Beat together the Cream Cheese, Butter, Brown Sugar Alternative and Molasses in a mixing bowl for two minutes on medium speed.
• Scrape down the sides of the mixing bowl and beat the ingredients for another minute.

  Let the ingredients sit for five minutes and then add the vanilla extract and the powdered sugar alternative to the mixing bowl. Beat the ingredients until smooth and creamy, scraping the sides of the bowl periodically.
• To thicken the frosting, add additional sugar free powdered sugar and mix on high speed for another minute.

  To thin out the frosting add small amount (half teaspoon at a time) milk.

  Note that this frosting will be on the soft side for easier piping. It will thicken when refrigerated.