Thursday, January 5, 2012
Reduced Fat Carrot Cake Cupcakes
My friend Katie requested that I come up with a carrot cake recipe that is healthy enough for her to eat it everyday without feeling guilty. I did my best, and this is what I have come up with. I combined a couple recipes and made some substitutions to reduce the amount of oil used. One thing that has a major impact on the nutritional value of this recipe is walnuts. Nuts have a lot of fat, and including 1/2 cup of walnuts in this recipe will increase the amount of fat by 2 grams a serving.
It is important to note that you do really need to use freshly grated carrots. Buying a bag of grated carrots at the grocery store is tempting, but they do not have the moisture that freshly grated carrots have. It is a pain, but you need to buy carrots and grate them.
Nutritional information (per serving):
Cupcakes with walnuts and frosting: 8g fat; 187 calories
Cupcakes with frosting, without walnuts: 6g fat; 167 calories
As a muffin, without frosting and walnuts: 4.3g fat; 101 calories
Makes: 20 cupcakes
You will need:
3/4 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 large eggs
1 cup all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups freshly grated carrots
1 cup unsweetened applesauce
Optional: 1/2 cup walnuts
1/2 cup 1/3 less fat cream cheese, at room temperature
1 tablespoon butter
2 cups powdered sugar
1 tablespoon milk
Preheat the oven to 400 degrees. Then combine the flour, baking soda, cinnamon and salt.
In another bowl beat the sugar, applesauce, oil and vanilla together. Then add the eggs one at a time.
Using a mixer on a low speed, add 1/2 of the dry ingredients to the wet ingredients.
Add the carrots (and walnuts if you are adding them) to the remaining flour mixture.
Add the carrot/flour mixture to the wet ingredients and fold together until just combined.
Line a cupcake pan with paper liners. Fill each cup until 3/4 full. Bake the cupcakes at 400 degrees for 10 minutes and then reduce the temperature to 350 degrees and bake for 35 minutes longer.
While the cupcakes bake, make the frosting. Combine the cream cheese, butter, vanilla and powdered sugar. Stir until smooth. Add 1 tablespoon of milk if you wish to have a thinner consistency.
Remove the cupcakes from the oven. Test them by placing a toothpick into the center of a cupcake, it will come out clean if they are fully baked. Let the cupcakes cook on a cooling rack before frosting.