What a better way to jump back into my blog that posting this fun sorta-healthy recipe for carrot cake cupcakes with cream cheese frosting!
Got these from Ellie Krieger on the Food Network and they boast whole wheat pastry flour (which I often use– baked goodies come out less dense than regular WW flour) and lots of fresh carrots. Canola oil instead of butter and low fat cream cheese frosting.
I doubled the recipe and used a bit more carrot (6 medium carrots) and less sugar ( 1 cup for the cake and frosting) and only added a walnut to the top (fear of nut allergies) and they were a big hit at the engagement party that I went to.
Such a hit in fact that I forgot to take a picture of the full plate of 24 and only had these many left when I remembered.
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup natural applesauce
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as Neufchatel, at room temperature
3/4 cup confectioners’ sugar, sifted
1/2 teaspoon finely grated lemon zestDirections
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.)
Per serving: Calories: 277; Total Fat: 12 grams; Saturated Fat: 3 grams; Monounsaturated fat: 4.3 grams; Polyunsaturated fat: 3.9 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Fiber: 2 grams; Cholesterol: 45 milligrams; Sodium: 263 milligrams