Low Fat Carrot Cake Cupcakes w/ Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Batter:2 cups whole wheat flour1 cup sugar (I use turbinado sugar)2 tsp baking soda1 tbsp cinnamon2 tsp nutmeg1/2 tsp of sea salt1 cup pumpkin1 egg1/2 cup skim milk (or soy milk)1/2 cup unsweetened vanilla almond milk (or you may use 1 cup skim milk or 1 cup soy milk and leave out the almond milk altogether)1 tbsp vanilla3 cups grated/shredded carrotIcing:1 package (8 oz.) non-fat cream cheese1 cup powdered sugar2 tbsp vanilla1/2 tsp cinnamon (optional)1/2 tsp nutmeg (optional)
Preheat oven to 350 degrees.
Line cupcake pans with cupcake liners and spray with non-stick cooking spray.
Batter:
In a large bowl, combine the flour, sugar, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, combine the the pumpkin, skim milk, almond milk, and vanilla. Then add shredded carrots to the wet mixture. Slowly add the wet carrot mixture into the dry ingredients, mixing well and scraping the sides of the bowl.
Fill 16 cupcake liners with 1/4 cup of mixture per liner.
Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely before icing.
Icing:
In a bowl, beat cream cheese on a low speed until smooth. Then add powdered sugar and vanilla and mix until combined well.
If you'd like, add the cinnamon and nutmeg to icing for a little extra flavoring!
Keep icing in fridge until you are ready to ice the cupcakes.
Makes 16 cupcakes with appx. 2 tbsp of icing on each.
Number of Servings: 16
Recipe submitted by SparkPeople user BWINSTEAD.
Line cupcake pans with cupcake liners and spray with non-stick cooking spray.
Batter:
In a large bowl, combine the flour, sugar, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, combine the the pumpkin, skim milk, almond milk, and vanilla. Then add shredded carrots to the wet mixture. Slowly add the wet carrot mixture into the dry ingredients, mixing well and scraping the sides of the bowl.
Fill 16 cupcake liners with 1/4 cup of mixture per liner.
Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely before icing.
Icing:
In a bowl, beat cream cheese on a low speed until smooth. Then add powdered sugar and vanilla and mix until combined well.
If you'd like, add the cinnamon and nutmeg to icing for a little extra flavoring!
Keep icing in fridge until you are ready to ice the cupcakes.
Makes 16 cupcakes with appx. 2 tbsp of icing on each.
Number of Servings: 16
Recipe submitted by SparkPeople user BWINSTEAD.
Nutritional Info Amount Per Serving
- Calories: 175.4
- Total Fat: 1.1 g
- Cholesterol: 14.7 mg
- Sodium: 266.7 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 3.2 g
- Protein: 5.2 g