Healthy Carrot Cupcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Flour, whole grain, 1 cup Granulated Sugar, 0.5 cup*Splenda Brown Sugar Blend, 2 tspEgg substitute, liquid (Egg Beaters), 0.5 cup Baking Soda, 1 tsp Baking Powder, 1 tsp Salt, 1 dashCinnamon, ground, 1 tsp Carrots, raw, 1.5 cup, shredded (big pieces)Olive Oil, 2 tbsp Apples sauce, 0.5 cup Vanilla Extract, 1 tsp *Peacan Pieces, 12 pieces (for decoration)Optional: frost with fat-free or sugar free jello. (extra calorie)
1. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Sift flour, baking soda, baking powder, salt and cinnamon. Mix into liquid. Stir in carrots. Scooping mixture into prepared pan using muffin scoop. Put one peacan on top of each cupcake.
2. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Sift flour, baking soda, baking powder, salt and cinnamon. Mix into liquid. Stir in carrots. Scooping mixture into prepared pan using muffin scoop. Put one peacan on top of each cupcake.
2. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Info Amount Per Serving
- Calories: 112.3
- Total Fat: 3.2 g
- Cholesterol: 0.2 mg
- Sodium: 189.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.5 g
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