Low-Fat Carrot Cake Muffins

Low-Fat Carrot Cake Muffins

4.4 of 5 (34)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Low-Fat Carrot Cake Muffins calories by ingredient
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Introduction

These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack. These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.
Number of Servings: 12

Ingredients

    1 1/2 cups whole-wheat flour (or use half white and whole wheat)
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 1/2 teaspoons cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon ginger
    1/2 cup brown sugar (can use more or less)
    1 egg, slightly beaten
    2 tsp canola oil (you can also use 1/2 cup applesauce)
    2 teaspoons vanilla
    1/2 cup skim milk
    1 (8 ounce) can crushed pineapple, well drained
    1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
    1/2 cup raisins

Directions

Set oven to 350 degrees.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Add in the raisins.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.


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Member Ratings For This Recipe


  • Incredible!
    14 of 15 people found this review helpful
    This is the same as on http://www.kittencalskitchen.com - one of my absolute favourites!! Ice with 200g low-fat creams cheese, beaten with 1 tblsp icing sugar and 1 tsp vanilla. Lush!! - 8/22/09

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  • Very Good
    8 of 8 people found this review helpful
    these were very good-however, I think next time I will use part whole wheat and part white flour, as the taste of the whole wheat was a bit overwhelming for me in a carrot muffin. I used the applesauce (no sugar) and would probably use half oil, half applesauce next time to get a moister muffin. - 11/12/14

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  • Incredible!
    7 of 9 people found this review helpful
    I used Egg Beaters, Splenda, and Applesauce but left everything else the same. It was delicious!!! Thank You. - 4/2/15

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  • 6 of 12 people found this review helpful
    I want to try these, but I think the photo is deceiving. It shows the muffin with frosting (in my opinion a requirement for carrot cake), but the nutritional breakdown (and recipe) apparently does not include any frosting. - 4/13/14

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  • 2 of 2 people found this review helpful
    Made this recipe yesterday. It was really good. - 4/10/14

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  • Incredible!
    2 of 2 people found this review helpful
    I made this recipe with the suggested changes of 1 tbspn oil and 1/2 cup applesauce, got 15 muffins out of it, delish! Thanks for giving me an alternative to something I enjoyed, but dared not have since the real thing is laden with so much fat - 10/26/11

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  • 2 of 3 people found this review helpful
    Wow! I disguised these as cupcakes, and no one knew they were healthy. I used egg beaters, cinnamon applesauce, unsweetened vanilla almond milk, and less pineapple. Topped with cream cheese frosting recipe here, non fat cream cheese, SF cheesecake pudding, and water. Best 125 cal. ever! Yum!! - 4/25/11

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  • 2 of 2 people found this review helpful
    Just ate one fresh out of the oven...these are fantastic! Sometimes I find that using whole wheat flour leaves things tasting bitter...but these are sweet, moist, and very satisfying! I used 3 TBSP of canola oil but left the rest of the recipe the same. Thanks for the recipe. - 1/17/10

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  • 1 of 1 people found this review helpful
    I made this using all white flour and SPLENDA brown sugar and added chopped almonds. Made it into a loaf cake and it came out awesome. Everyone at my craft class loved it and I brought the recipe to share. - 4/6/15

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  • Very Good
    1 of 1 people found this review helpful
    I used Splenda brown sugar and applesauce instead of the oil, which made it a little more moist. They were vey delicious! - 4/2/15

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  • 1 of 8 people found this review helpful
    Still an awful lot of sugar in those muffins and why not use almond or coconut milk for the liquid and coconut oil instead of canola? Sub some ground almonds (almond flour) and some coconut flour for the wheat, raw honey for the brown sugar or use coconut sugar. - 4/8/14

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  • 1 of 4 people found this review helpful
    When I went into recipe makeover I found many of the ingredients different than what was listed here. Makes for a misleading nutritional breakdown. - 2/6/12

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  • I have to try this. I love carrots. - 4/9/20

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  • These were amazing and freeze very well - will be making them again. - 4/3/20

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  • This is really yummy, even with whole wheat flour. But i did use half oil and half applesauce as suggested by a fellow Sparker and it worked. Definitely a keeper... - 4/3/20

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  • looks good - 4/3/20

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  • yum - 4/2/20

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  • Can't wait to try this - 4/2/20

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  • I love carrot cake - 4/2/20

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  • thanks - 4/2/20

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  • Very Good
    Ok - 4/2/20

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  • Really good - 4/2/20

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  • Incredible!
    What a pleasant surprise! (I eat pineapples but don't usually add it to mixes). I used the applesauce instead of the oil and 2 percent milk. - 4/24/19

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  • Very Good
    yum - 4/6/19

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  • I enjoy these a lot and use the applesauce for the oil. Thanks for sharing. - 4/2/19

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  • I used walnuts with the carrots and banana. - 4/2/19

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  • Incredible!
    Delicious! - 4/2/19

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  • This is yummy! - 4/2/19

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  • Incredible!
    Turned out great. - 4/2/19

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  • Good
    yummy - 4/2/19

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  • 0 of 1 people found this review helpful
    The ingredients in the full nutritional breakdown do NOT MATCH the recipe! The picture shows frosting and the recipe does not. Misleading info. - 4/2/19

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  • Really good - 4/2/19

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  • Theses look good . Must try - 4/2/19

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  • Incredible!
    So tasty! - 12/18/18

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  • Hubby loves these, so I make them every couple of weeks - 5/8/18

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  • Incredible!
    This recipe make a fantastic base for a fruit cake. Instead of trad. fruit I use a mix of finely diced real fruit. Nothing candied.
    Also instead of hard booze use an extract of your fav. booze.

    Where no one intrudes, many can live in harmony. ~ CHIEF DAN GEORGE ~ 4/29/18
    - 4/29/18

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  • Great idea - 4/21/18

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  • I love carrot cake but don't eat it. This recipe allows for a lower calorie alternative! - 4/8/18

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  • Good
    Carbs high, taste good though. - 4/3/18

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  • Incredible!
    Delicious - 4/2/18

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  • Incredible!
    I love this recipe..adding the pineapple adds so much flavor! - 4/2/18

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  • I guess it's a stock photo. - 4/2/18

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  • NICE - 4/2/18

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  • Incredible!
    This was very tasty, I loved it. - 4/2/18

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  • Incredible!
    I love this low fat carrot cake muffins recipe! Delicious!!!!! - 4/2/18

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  • Incredible!
    I love this low fat carrot cake muffin recipe! Yummy! Yummy! - 4/2/18

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  • Yummy - 4/2/18

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  • I am going to try this with Splenda brown sugar and applesauce. Not sure about raisins though. - 4/2/18

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  • Chose to use the 1/2 c applesauce. Nice! - 4/2/18

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  • Not one of my favourites. I found them too heavy for my taste. Perhaps using 1/2 while flour would make them lighter. - 4/2/18

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  • delicious - 4/2/18

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  • Not a fan of carrot cake but this was pretty good - 4/2/18

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  • Incredible!
    yum. - 4/2/18

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  • These look very good. I would use applesauce for some oil. - 4/2/18

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  • Very Good
    Delicious, I used unsweetened applesauce. Also omitted the ginger. - 4/2/18

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  • very good - 4/2/18

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  • Mmmmm - 4/2/18

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  • Incredible!
    a very tasty treat - 4/2/18

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  • O.K.
    Make sure you have fresh raisins, because older ones are like pellets since there is no fat to help them. Too much work for just muffins. And after one day, they become hard as rocks, so eat them fast. - 4/2/18

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  • Low cal and delicious. - 4/2/18

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  • Very Good
    We enjoyed these for breakfast with a dish of homemade applesauce. Delicious and hearty! I used all whole wheat flour and the applesauce option. - 4/3/17

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  • Getting ingredients next shop - this is a must try :)
    - 4/3/17

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  • Incredible!
    These were really good my family loved them . - 4/3/17

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  • I haven't tried this yet, but know by the looks of the recipe it will be good. Will use applesauce and will not squeeze out any of the juice from the carrots for added moisture. For all those asking about the frosting, look in the reviews. A couple people have given a couple recipes for it. - 4/2/17

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  • what did you use to frost them? - 4/2/17

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  • Very Good
    Looks simple to make. Will try this week. Thanks! - 4/2/17

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  • love it with applesauce and sprinkled with powdered sugar - 4/2/17

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  • sounds good - 4/2/17

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  • Sounds yummy but calories don't include icing. - 4/2/17

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  • Incredible!
    Great recipe and I'll put it in the lineup for my snacks - 4/2/17

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  • All my favorites in one muffin. - 4/2/17

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  • Good
    These are ok. I liked it better with more frosting which makes them less dietary. - 4/2/17

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  • These sound yummy! I'm going to try them. - 4/2/17

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  • I love carrot cake - 4/2/17

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  • Incredible!
    A favorite of mine!! - 4/2/17

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  • Good
    I added some flaxseed.. - 4/2/17

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  • Where's the cream cheese frosting? It isn't carrot cake/muffins without the frosting. - 4/2/17

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  • One of my favorites! - 4/2/17

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  • 0 of 2 people found this review helpful
    4 WW+ pts - 4/2/15

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  • They are great! - 9/11/11

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  • 0 of 3 people found this review helpful
    Sounds yummy! I am going to try it out~! - 6/4/11

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