Semi-Healthy Carrot Cupcakes

Happy Monday everyone!

As it unfortunately keeps raining here–despite a small window on Dad’s Day where we ran the dogs around–I’ve been doing some baking lately. Some of it has been not-so-healthy, but lately I’ve been learning some healthier-baking tips, like substituting applesauce for some of the oil.

Brilliant, no?

One dessert I had some trouble finding a healthier alternative for is carrot cake. I loooove carrot cake, and I love that you can pretend it’s healthy, even though sadly, it really isn’t.

gotta love it

However, while flipping through my latest issue of Fitness magazine, I stumbled upon the following recipe, played with it a little, and the result is delicious, popular, and with about a pound of carrots in them, kind of good for you!

CARROT CUPCAKES:

Ingredients:

  • Nonstick cooking spray/muffin liners
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 7 egg whites, slightly beaten
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 3 cups finely shredded carrots
  • Raisins, chocolate chips or chopped nuts: optional.
  • 2 cups powdered sugar, sifted
  • 8 oz. reduced fat cream cheese

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line several muffin trays or spray with nonstick cooking spray. *NOTE: Recipe can also be made into bars by spraying a 9 X 13 inch pan.*
  2. In a large mixing bowl, stir together flour, brown sugar, granulated sugar, cinnamon, baking powder and baking soda.
  3. In a medium bowl, stir together egg whites, applesauce and oil. Stir into flour mixture. Stir in shredded carrot and other optional fillings.
  4. Spread batter in muffin tins. Bake until toothpick inserted in center comes out clean, about 25 minutes.  Cool completely on a wire rack.
  5. In a medium bowl, beat together sifted powdered sugar and cream cheese until smooth.
  6. Frost cupcakes and enjoy!!
One thing I changed (besides the addition of chocolate chips and making it extra cinnamon-y) was that I kept my brown sugar a little lumpy, letting it break up in the little cupcakes for a little fun surprise. I also switched to cupcakes, as I always find I have more self-control to have just one or two cupcakes, rather than cutting myself a GIANT piece of cake…they’re like pre-made into serving sizes! Plus, there are few things happier than cupcakes.
That’s it for now, folks! As always, let me know if you have discovered any delightful recipes, or if you try this one out successfully! 
Until we meet again. 🙂
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