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Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes

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Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes

4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 18
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

View full nutritional breakdown of Low Sugar Carrot Cake & Cream Cheese Frosting Cupcakes calories by ingredient

Introduction

Low sugar alternative to the real thing. Great for those of us with a sweet tooth. Low sugar alternative to the real thing. Great for those of us with a sweet tooth.

Minutes to Prepare: 10

Minutes to Cook: 20

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

Directions

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.