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 :)
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29 chews:
these sound amazing! Not to mention they look adorable! and 97% vit. A!? wow
carrot cupcakes with pumpkin puree? that's an interesting combo.
Oh man, oh man, oh man! I want these so bad! You are fantastic!
love the pumpkin puree idea in carrot cake, great way to add moisture and fiber...thanks!
Looks fantastic! Especially for a 'pulled it out of nowhere' recipe! I need to start baking some of your healthy goodies, mine have all been bad lately! (Well, bad as in sugary, fattening and delicious!)
And I love how you are writing your recipes now. So easy to read.
I love healthy treats! Great recipe!
I wish I had that right now! Looks delicious. Thanks for sharing.
Those cupcakes look amazing, and they have great stats too! The frosting looks delicious--cream cheese frosting is one of my favorite things :) I also love that you used pumpkin in these!
Pumpkin puree is smart. Very smart.
Oh, how I love a good carrot cake. And a smear of cream cheese frosting.
Just about the best thing ever.
Hard to believe there are veg scraps in there :)
Yep, I'll be trying these next for sure. I'll call them muffins to make them sound even healthier...lol
it's so amazing to me that you can just bake stuff, pulling recipes out of the air. I mean... cooking... yea... throw it on chicken and it's fine :) but baking?! I'm so jealous! Oh, and I have the same carrot problem haha, I'll have to try this!!
These sound great, like all of your recipes! How do you think they'd turn out if I used all whole wheat pasty flour?
Caddie
I love carrot cake and cream cheese frosting! Your cupcakes look delish!
Thanks everyone!
Mags- too funny but it's not a muffin since it has frosting! Isn't that the distinguishing factor?? anyone? lol
Caddie- good question, I'm sure it would work fine, you may just need to add a little more since the pastry flour has a finer texture. See how the batter looks and add a little more if it seems really wet.
Those look fantastic! :)
Pumpkin and carrot together? Yum, yes please! Sounds like it would be a pretty good muffin sans frosting, too.
Steph these look so good! and healthy! perfect for breakfast on the run :) I love the use of pumpkin in them!
I am loving these cupcakes - they look wonderful!
I've been keeping this recipe for months. Still not yet trying it out. Yeah, it's in my list but juz not it's turn yet. Too many recipe I wanted to try out, he he! Greedy me!
I buy carrots thinking I'm going to eat them too, but we always end up making a huge pot of vegetable soup with them. I love baking with pumpkin because it adds a really nice texture to the cake. Now I'm craving pumpkin bread... so good!
Can you use all regular flower and no whole wheat? I have no whole wheat flower :(
I'm loving all the positive feedback on these!
Alyssa- you can absolutely use all purpose flour instead of the whole wheat. I just use whole wheat to up the health benefits. Hope you like them!
Are these missing baking powder or something? Mine turned out pretty dense and flat.
Sarah- I am so sorry! I don't know how I didn't type in the baking powder!! You are exactly right! I just updated the recipe, I am so sorry about that!
Sarah- I am so sorry! I don't know how I didn't type in the baking powder!! You are exactly right! I just updated the recipe, I am so sorry about that!
Can you use all regular flower and no whole wheat? I have no whole wheat flower :(
I've been keeping this recipe for months. Still not yet trying it out. Yeah, it's in my list but juz not it's turn yet. Too many recipe I wanted to try out, he he! Greedy me!
Steph these look so good! and healthy! perfect for breakfast on the run :) I love the use of pumpkin in them!
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