low sugar carrot cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 258.4
  • Total Fat: 17.7 g
  • Cholesterol: 24.2 mg
  • Sodium: 148.7 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.3 g

View full nutritional breakdown of low sugar carrot cake calories by ingredient
Submitted by:

Introduction

Very delicious muffin for being healthy and I used about 1tbsp for the cheese spread on each muffin. I did not have cream cheese so I combined mascapone and creme franche 4 oz each. Wait until muffins are completely cooled for hours and than you can frost and freeze for indivdual treats when you want a pick me up. I leave four in refrig. for the week to have on hand for a fast bkft with my coffee or just as an after dinner dessert with fruit. If you are watching cholestrol like me I substitued the 4 eggs in the orginal recipe for 1 egg/ 1egg white / 1 flax egg and 1/4 to 1/2cup of applesauce. Enjoy your vit E and A with this mffin. Very delicious muffin for being healthy and I used about 1tbsp for the cheese spread on each muffin. I did not have cream cheese so I combined mascapone and creme franche 4 oz each. Wait until muffins are completely cooled for hours and than you can frost and freeze for indivdual treats when you want a pick me up. I leave four in refrig. for the week to have on hand for a fast bkft with my coffee or just as an after dinner dessert with fruit. If you are watching cholestrol like me I substitued the 4 eggs in the orginal recipe for 1 egg/ 1egg white / 1 flax egg and 1/4 to 1/2cup of applesauce. Enjoy your vit E and A with this mffin.
Number of Servings: 18

Ingredients

    Prep the flax egg which is equal to one egg. 1 tbsp of flax ground seeds and 3 tbsp of water. Let sit.

    Measure all ingred and get out your bowls and beater to make recipe.
    I made the frosting first...Mascapone and creme franche 4 oz each and splenda with the vanilla/rum/ orange zest. You can use cream cheese but since I was cuting the fat I wanted to put in the real flavor of cheese. its optional to put the orange zest and orange juice . only use the Orange juice if you want a icing instead of a frosting on top of muffin.

    Combine all dry ingredients set aside . combine all wet and fold in the dry. add carrots. Place in the muffin pan liners and bake for 50 to 60 minutes ...watch careful to make sure they are not burning ...you may need less time . I insert a tester in middle to see when done. Frost after cooled for hours.

    Also for another version your can put left over cranberries raw chopped up to give it a tart bite about 1/4 to 1/2 cup. It really taste excellent.

Tips

I set everything out and made the frosting first and put it in the refrigrater. than I mixed the flax eggs. And had all ingred. measured out and ready to follow directions.


Directions

Preheat oven to 350 degrees. Grease/ flour lightly 9 by 13 inch pan or use muffin liners. Combine the flax seeds and 3 tbsp of water and let sit for your flax egg. Sift flour salt baking soda, powder, and spices. set aside. Combine oil and applesauce, splenda and combine with eggs white ;egg; apple butter, and flax egg when it is mixed well. Gradually add in the dry ingredients mixing well. Fold in the carrots. Tranfer to the muffin tin liners in tin pan or the greased and floured Pan. To make the icing combine butter and cream cheese until light and fluffy , gradually add in the splenda and vanilla and rum/ orange zest . Set aside to frost after muffins are cooled. If you want a icing use the orange juice
to thin.

Serving Size: makes 18 to 20 muffins depending on size of muffin you want

Number of Servings: 18

Recipe submitted by SparkPeople user LAURIE545.

Rate This Recipe