Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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