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Nutritional Info
  • Servings Per Recipe: 65
  • Amount Per Serving
  • Calories: 58.9
  • Total Fat: 1.4 g
  • Cholesterol: 7.5 mg
  • Sodium: 74.7 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Low Fat Carrot Cake Minis calories by ingredient
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Low Fat Carrot Cake Minis

Submitted by: NEVERNAKED

Introduction

A lighter version of my favorite dessert!
Made in mini muffin tins for a tiny treat.
A lighter version of my favorite dessert!
Made in mini muffin tins for a tiny treat.

Number of Servings: 65

Ingredients

    2 cups whole wheat flour
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1 teaspoon baking powder
    1 teaspoon salt
    2 large eggs
    1 large egg whites
    1 cup granulated sugar
    3/4 cup packed dark brown sugar
    1 (8-8 1/4 ounce) can crushed pineapple in juice
    1/4 cup canola oil
    1 tablespoon vanilla extract
    2 cup carrots grated
    1/2 cup dark raisin (optional)

    For Icing:
    2 oz. Neufchatel (Low Fat Cream Cheese) Softened
    1 cup Powdered Sugar
    1/2 tsp Lemon Juice

Directions

1) Preheat oven to 350 degrees F. Line mini muffin pan with cups

2) Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3) In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots.

4) Pour 1 tbsp of batter into each cup. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

5) For Icing: Beat softened cheese and flour on medium speed until smooth, mix in lemon juice.

6) A little goes a long way with the icing..just 1/4 tsp should cover each cupcake.

I got 65 cupcakes out of one batch.

Enjoy!

Number of Servings: 65

Recipe submitted by SparkPeople user NEVERNAKED.






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