Carrot Cake Cupcakes, Whole Wheat Fat Free

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 103.7
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 201.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Carrot Cake Cupcakes, Whole Wheat Fat Free calories by ingredient
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Introduction

Original recipe from the happyherbivore.com:
http://goo.gl/fPFCL

Adding the "cream cheese" frosting will bring this recipe up to 163.7 total calories and 3.4 fat!

These are super moist cupcakes!
Original recipe from the happyherbivore.com:
http://goo.gl/fPFCL

Adding the "cream cheese" frosting will bring this recipe up to 163.7 total calories and 3.4 fat!

These are super moist cupcakes!

Number of Servings: 12

Ingredients

    * 1 cups whole wheat pastry flour
    * cup splenda sugar blend for baking
    * 1 tsp baking powder
    * 1 tsp baking soda
    * 1 tsp cinnamon
    * tsp salt
    * 1 whole carrot, shredded
    * 1 cup unsweetened applesauce
    * 1 tsp vanilla extract

Directions

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.

For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.

Number of Servings: 12

Recipe submitted by SparkPeople user LOVETOTRI.

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