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.
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.
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!
- 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
- 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.*
- In a large mixing bowl, stir together flour, brown sugar, granulated sugar, cinnamon, baking powder and baking soda.
- In a medium bowl, stir together egg whites, applesauce and oil. Stir into flour mixture. Stir in shredded carrot and other optional fillings.
- Spread batter in muffin tins. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool completely on a wire rack.
- In a medium bowl, beat together sifted powdered sugar and cream cheese until smooth.
- Frost cupcakes and enjoy!!