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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 12.5 g
  • Cholesterol: 3.2 mg
  • Sodium: 402.9 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes calories by ingredient
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Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes

Submitted by: NATNEAGLE
Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes

Introduction

Low sugar alternative to the real thing. Great for those of us with a sweet tooth. Low sugar alternative to the real thing. Great for those of us with a sweet tooth.
Number of Servings: 18

Ingredients

    * Egg substitute, liquid (Egg Beaters), .5 cup
    * Egg white, 4 serving
    * *Crisco Pure Vegetable Oil, 15 tbsp (1/3 cup)
    * unsweetened applesauce (4 oz), 0.33 cup
    * Mott's Apple Juice, 8 oz
    * Water, tap, .25 cup (8 fl oz)
    * Flour, whole grain, 3 cup
    * Baking Powder, 3 tsp (1 tbsp)
    * Baking Soda, 1 tsp
    * Salt, 1 tsp
    * Cinnamon, ground, 2 tsp
    * Nutmeg, ground, .25 tsp
    * raisins (mini-box), .5 serving
    * Carrots, raw, 2. cup, grated
    * *Philadelphia Fat Free Cream Cheese, 8 oz
    * Butter, unsalted, .5 tbsp
    * *Splenda, 2 tsp
    * Vanilla Extract, 2 tsp

Directions

Preheat oven to 350 F.
Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside.
Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg.
Grate carrots and spray cupcake liners with non-stick cooking spray.
Gently stir wet ingredients into dry ingredients just until moistened. Fold in carrots and raisins.
Pour equal amounts into muffin tins and bake at 350 F for about 20 -25minutes.
Cool cake completely and frost with blended cream cheese frosting.
Keep in fridge.

Number of Servings: 18

Recipe submitted by SparkPeople user NATNEAGLE.






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