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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 88.7
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.2 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.2 g

View full nutritional breakdown of Jessica's Carrot Cake Muffins calories by ingredient
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Jessica's Carrot Cake Muffins

Submitted by: JESSICA0431
Jessica's Carrot Cake Muffins

Introduction

You may want to frost by mixing fat-free cream cheese, splenda or stevia and vanilla. Or, you could frost mixing fat-free cool whip and cream cheese pudding (dry) mix. You may want to frost by mixing fat-free cream cheese, splenda or stevia and vanilla. Or, you could frost mixing fat-free cool whip and cream cheese pudding (dry) mix.
Number of Servings: 50

Ingredients

    3 cups whole wheat pastry flour (or use half white and whole wheat)
    2 teaspoon baking soda
    2 teaspoon baking powder
    3 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1 cup brown sugar (or to taste, or can use brown sugar Splenda)
    3 egg whites, slightly beaten
    6 tablespoons oil
    4 teaspoons vanilla
    1 cup nonfat milk (or use low-fat milk)
    1 (15 ounce) can crushed pineapple, well drained (or mandarin oranges)
    3 cups grated carrots (squeeze out some of the moisture with hands)
    1 cup raisins

Directions

1. Set oven to 350 degrees.
2. Line muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together egg whites, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots with the crushed pineapple.
6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
7. Add in the raisins and chopped nuts.
8. Pour mixture in muffin tins.
9. Bake for about 20-25 minutes, or until the muffins test done.

May substitute mandarin oranges also

Number of Servings: 50

Recipe submitted by SparkPeople user JESSICA0431.






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Member Ratings For This Recipe

  • I made these last night, but made a few changes. Used applesauce instead of pineapple, and waayyy less oil, and added some sweet potato puree that we had leftover. Also added a little honey and used fewer raisins. Not exactly low cal, but very filling and moist and tasty! - 1/28/11

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