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Carrot Cupcakes Low Fat & High Fiber

Yield: 12 Cupcakes

1/2 c all purpose flour
3/4 c 100% whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 c applesauce
3/4 c brown sugar
2 eggs
1/2 tsp
3 c carrots

Preheat oven to 350 degrees. Scrub carrots well and remove bad spots. Do not need to peel. Shred carrots with cheese grader or food processor. Mix with hand mixer applesauce, brown sugar, eggs until well combined then mix in vanilla and carrots. Add dry ingredients and stir with wooden spoon until combined. Divide batter into muffin cups filling them ¾ full leaving a little room to rise. These do not rise very much. Bake about 20 minutes and until a tooth pick comes out clean. Cool then frost with 1 –2 oz low fat cream cheese frosting.

For frosting recipe
1 container whipped or package fat free cream cheese
1 tsp or so of vanilla
Splenda – add in slowly until desired sweetness reached. About 1-2 cups

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