Low Fat Carrot Cake Cupcakes w/ Icing
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Low Fat Carrot Cake Cupcakes w/ Icing calories by ingredient
Number of Servings: 16
Ingredients
-
Batter:
2 cups whole wheat flour
1 cup sugar (I use turbinado sugar)
2 tsp baking soda
1 tbsp cinnamon
2 tsp nutmeg
1/2 tsp of sea salt
1 cup pumpkin
1 egg
1/2 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 vanilla
3 cups grated/shredded carrot
Icing:
1 package (8 oz.) non-fat cream cheese
1 cup powdered sugar
2 tbsp vanilla
1/2 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)
Directions
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.
