Carrot Cake Muffins with Cream Cheese Frosting

Happy Thursday!!

These tasty treats are delicious, a definite do again, and I made 10 cupcakes (even though the recipe says 12…I probably made them a little bit bigger, but bigger is better).  This recipe gets 4 of of 5 stars 🙂  It would have got a 5 out of 5, but like any dessert they are not very healthy…”Just Delicious”…which is okay once in a while 🙂

Category Rating (1- 5*) Weight Stars
Taste 5 40% *****
Portion Size 5 15% *****
Healthy 3 30% ***
Repeat 5 15% *****
Overall 4 100% ****

*5 is best

Carrot Cupcakes
 (I think this was from Dr. Oz’s site, but I can’t remember.)

Makes 12 cupcakes
Serving size 1 cupcake

3/4 cup whole wheat pastry flour
 (I used white flour)
1/2 cup whole wheat flour
 (again I used white flour)
1 tbsp baking soda

A pinch of salt

1/2 tsp ground cinnamon

1/4 cup canola oil

3/4 cup firmly packed splenda Brown sugar
(I used light brown sugar)
1/2 cup eggbeaters (I used 2 eggs) 

1/2 cup unsweetened applesauce

1/2 tsp vanilla extract

1 and 1/2 cups finely shredded carrots
(I only used 1/2 cup)
1/4 cup finely chopped red walnuts (I used regular walnuts)


4 oz. low-fat cream cheese softened

3/4 cup artificial sweetener (I used powdered sugar)
Garnish with 2 tbsp finely chopped red walnuts (regular walnuts)
Preheat oven to 350°
Line muffin cups with paper liners or use silicone pans and spray. 
In medium bowl, sift both flours, baking soda, salt and spices. 

In a large bowl, whisk together oil, brown sugar and eggs. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts. Divide the batter between the muffin cups. Bake until a toothpick comes out clean (about 18-20 minutes.) Cool completely on wire rack.

Use an electric mixer to beat together cream cheese and artificial sweetener (powdered sugar) until smooth and creamy. Frost the cooled cupcakes. Store in refrigerator.
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