Anyone else out there continuously tempted by the slabs of carrot cake in the cafe windows? The proverbial carrot in front of the nose rings true… time to grab the dangling carrot; make it healthy and make it delicious!
1 cup all-purpose (or whole wheat) flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar (will try omit next time – let me know if it works for you!)
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 can crushed pineapple in juice, drained (keep 3 tablespoons juice for icing)
1 tsp vanilla extract
2 tbsp oil (will also try de-oil the recipe
next time soon)
1/2 cup raisins
3/4 cup applesauce
2 cups grated carrots
1 cup chopped walnuts (optional)
Preheat your oven to 180 degrees C. Combine all dry ingredients. In a separate bowl, mix the carrot, pineapple (drained), and applesauce. I chose to puree my raisins to add sweetness instead of keeping them whole. Little swollen raisins in baked goods are like capsules of rabbit poo!
Whisk the eggs, oil and vanilla extract lightly and add to the carrot mixture. Then mix wet into dry and combine until just mixed.
Spoon into greased muffin tin/cases and bake for 20 – 25 minutes.
You can also make this as a cake – it will need a longer cooking time!
While you wait.. it’s time to make the icing:
Use 1 container of low fat cream cheese, and beat in 1/2 cup icing sugar. I didn’t want to add too much sugar, so I added in honey too. I also added some pineapple and lemon juice for some tang. The best part is that you just have to mix, taste, mix, taste, mix taste, until you have it just right.
Wait until the cupcakes are cool (well, they were always cool…) then ice and top with some chopped nuts if you have some over.
As you can see, I’m not enough of a perfectionist for this icing business.
– Each cupcake is under 200 cal, with generous icing! Go ahead and grab those dangling carrots by the short ‘n curlies!