Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting
Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting
- Level: Easy
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 237
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 33
- Sodium
- 223
- Total: 1 hr 20 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 25 min
- Level: Easy
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 237
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 33
- Sodium
- 223
- Total: 1 hr 20 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 25 min
Ingredients
Cupcakes:
2 cups grated carrots
1/2 cup raw pumpkin seeds
1/2 cup plain low-fat yogurt
1/3 cup applesauce
1/3 cup raisins
1/4 cup raw sugar
2 tablespoons cocoa butter, melted
2 eggs
1 egg white
1 vanilla bean, split lengthwise and seeds scraped
1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
Frosting:
2 cups low-fat cream cheese
1/2 cup raw sugar, pulverized
1/4 cup maple flakes
3 tablespoons cocoa butter
1/2 vanilla bean, split lengthwise and seeds scraped
1 cup unsweetened shredded coconut, for garnish
Directions
- Preheat the oven to 350 degrees F. For the cupcakes: Combine the carrots, pumpkin seeds, yogurt, applesauce, raisins, raw sugar, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix). Spoon the batter into 18 silicone muffin molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold the cupcakes and let cool completely on a wire rack. For the frosting: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut.
Looking for Something Else?
Fudge Factor
Craving: Chocolate Cake Jan 27, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Chocolate Matzo Brittle Apr 13, 2011
Matt Entertains: Chocolate Cherry Cookies Oct 22, 2010
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
