New Recipes Low-fat Carrot Cupcakes - ★Cooking Recipes★

Low-fat carrot cupcakes with homemade low-fat cream cheese frosting!
Directions for: Low-fat Carrot Cupcakes

Ingredients

Cupcakes

2 cup carrots, peeled and grated

2 eggs

1 egg white

cup plain low fat yogurt

cup apple sauce

cup raw sugar

1 vanilla bean, seeded

cup raisins

cup raw pumpkin seeds

2 Tbsp cocoa butter, melted

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

tsp sea salt

tsp ground cinnamon

Low-fat Cream Cheese Frosting

2 cup low-fat cream cheese

cup raw sugar, pulverized

cup maples flakes

3 Tbsp cocoa butter

vanilla bean, seeded

1 cup unsweetened shredded coconut

Directions

Cupcakes

1. In a bowl, add carrots, eggs, egg white, yogurt, apple sauce, raw sugar, vanilla seeds, raisins, pumpkin seeds, and cocoa butter. Mix well. In a separate bowl whisk together both flours, baking soda, baking powder, sea salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until moist; don't over mix.

2. Preheat oven to 350F.

3. Spoon batter into silicone muffin molds and bake for 25 minutes, until toothpick comes out clean. Cool for 10-15 in the molds, then unmold cupcakes and let cool on a cooling rack

Low-fat Cream Cheese Frosting

1. To a bowl add low-fat cream cheese, raw sugar, maple flakes, and vanilla beans. Mix until smooth.

2. Pipe icing onto cupcakes and garnish each cupcake with a small pinch of unsweetened shredded coconut.

See more: Healthy, Dessert, Snack, Vegetables, Vegetarian, Low-Fat