If you like, your cupcakes to be sweeter up your sugar measurement but I think they are perfect this way, just the right sweetness when you add the frosting.
.1 Egg yolk
.2 Tbsp. Vegetable oil
.1/2 Cup Carrot Juice
.2 Tbsp. freshly grated carrot
.1 1/2 Tsp. Vanilla Extract
.1 1/2 Tsp. Almond Extract
.1 1/4 Cup of flour
.2 1/2 Tsp. baking powder
.4 Egg white
.3/4 Tsp. Cream of Tarter
.1/2 Tsp. Baking Soda
.1/4 Tsp. Salt
.1 Tsp. Nutmeg
2 Cups of heavy cream
8 OZ of soften Cream Cheese
2 Cups Sugar Substitutes
2 Tbsp. Sugar Free thick Syrup
Pre heat oven 350
Add egg white to mixer bowl, whisk with cream of tartar until stiff peaks, set aside.
Whisk egg yolk with oil, sugar Substitutes, vanilla extract and almond extract until all mixed well.
Sift flour 3 times with baking powder, baking soda, and salt.
Add grated carrots to the carrot juice.
Add flour mix alternating with the carrot juice starting and ending with flour mix.
Add egg white by folding it carefully in to the batter.
Use an ice cream scoop to fill the cupcake-lined pan and bake for 19 minutes.
For making a cake, divide the batter evenly in two 9-inch cake pans.
Top the cake or cupcake with sugar free cream cheese frosting.
To make the frosting, add all ingredients in to the mixing bowl,and beat until it forms stiff peaks.