Carrot Cake Cupcakes
I always buy carrots and think I'm going to eat them... and then I never do... and they go bad... but this last time before I let that happen I decided to do something with them... no I didn't just eat them... I made dessert out of them. I mean you might as well use them in something you'll enjoy right ;)
Carrot cake can be seriously dry, BLEH, no thank you. These are super duper moist, and not an ounce of butter. Please believe me, these things taste so moist and decadent, you'd never know they are made with no oil or butter. Add a little cream cheese frosting on top, and you are good to go!
I pretty much pulled this recipe out of thin air, and was very excited they came out well. I mean that is the worst when you try something random and it's a big *whomp whomp* Next time you need a quick dessert to bring along somewhere just print this out and you wont be sorry :)
Oh and the pumpkin puree... you don't taste it at all... it just adds an amazing moistness and tenderness to the cake!
steph chows carrot cake cupcakes with cream cheese frosting
for cupcakes you will need:
3/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup splenda granulated (or 1/2 cup white sugar)
2 eggs
1 1/2 cups carrots (gratted)
1 tsp vanilla
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2-3 Tbs skim milk
In a large bowl beat together:
3/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup splenda granulated (or 1/2 cup white sugar)
2 eggs
Then fold in:
1 1/2 cups carrots (grated)
1 tsp vanilla
In a small bowl whisk together:
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Gentry stir dry into wet. Add in 2-3 Tbs fat free milk as you stir. Fill 12 cupcake lined pans. Bake for 20 minutes at 350.
Cream Cheese Frosting
Beat together the following:
4 oz room temp cream cheese 1/3 less fat variety
1/2 cup powdered sugar
1 tsp vanilla
Spread on top of cooled cupcakes and refrigerate if not eating right away.
These stay moist for days... so no worries about storing them in a sealed container in the refrigerator overnight or for a few days.
Carrot cake can be seriously dry, BLEH, no thank you. These are super duper moist, and not an ounce of butter. Please believe me, these things taste so moist and decadent, you'd never know they are made with no oil or butter. Add a little cream cheese frosting on top, and you are good to go!
I pretty much pulled this recipe out of thin air, and was very excited they came out well. I mean that is the worst when you try something random and it's a big *whomp whomp* Next time you need a quick dessert to bring along somewhere just print this out and you wont be sorry :)
Oh and the pumpkin puree... you don't taste it at all... it just adds an amazing moistness and tenderness to the cake!
steph chows carrot cake cupcakes with cream cheese frosting
for cupcakes you will need:
3/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup splenda granulated (or 1/2 cup white sugar)
2 eggs
1 1/2 cups carrots (gratted)
1 tsp vanilla
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2-3 Tbs skim milk
In a large bowl beat together:
3/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup splenda granulated (or 1/2 cup white sugar)
2 eggs
Then fold in:
1 1/2 cups carrots (grated)
1 tsp vanilla
In a small bowl whisk together:
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Gentry stir dry into wet. Add in 2-3 Tbs fat free milk as you stir. Fill 12 cupcake lined pans. Bake for 20 minutes at 350.
Cream Cheese Frosting
Beat together the following:
4 oz room temp cream cheese 1/3 less fat variety
1/2 cup powdered sugar
1 tsp vanilla
Spread on top of cooled cupcakes and refrigerate if not eating right away.
These stay moist for days... so no worries about storing them in a sealed container in the refrigerator overnight or for a few days.
AND don't forget to sign up for the jam exchange if you haven't already :)
Heather on 
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