Rachel's Healthy Carrot Cupcakes


My friend Rachel loves carrot cake! So she and I formulated a healthy carrot cake recipe. It is really moist and yummy, you won't even know it is healthy. It will make a great toddler treat too.

You can leave off the cream cheese frosting if you like, but we found a frosting recipe that is healthy. It uses Stevia & Erythritol, which are natural sweeteners from herbs. I actually tried a Stevia leaf at Home Depot, and it is really good. I attached the link so you can check it out.

The muffins are not too sweet without the frosting so if you tend to like them a little sweeter add 1/2 cup more of brown sugar. Also, you can add 1/2 Cup of Chopped Walnuts if you like.
Thanks Rachel for helping make this yummy recipe! Enjoy!

Total Servings: 18 Cost: $3.00

Cake:

2 Cups Whole Wheat Flour
1 Cup Brown Sugar
1 tsp of Baking powder
1 tsp of Baking soda
2 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
2 Cups of Grated Carrots
2 Eggs or Eggbeaters
1 cup Applesauce
1 tsp Vanilla
1/2 cup Honey
1 cup Raisins
  • Preheat oven to 350°
  • In a bowl combine the top 7 dry ingredients, mix well
  • In another bowl combine the bottom 6 wet ingredients, mix well
  • Combine the wet ingredients to the dry, mix well
  • Spray muffin or cake pan with Pam
  • Bake for 12-15 minutes for muffins, a cake will be about 10 minutes more check center.
Sugar-Free Cream Cheese Frosting: This recipe is courtesy of chow.com

8 oz of Cream Cheese-softened
1/4 Cup of Butter- softened
1 Tbsp of Erythritol
1/4 tsp of Stevia powdered extract
1 tsp of Vanilla
  • Mix together the cream cheese and butter with mixer until creamy
  • Stir in vanilla, erythritol, and stevia
  • Spread onto cake or cupcakes.
  • Store extra in Fridge

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