Light and Easy Recipes and Meal Ideas
Carrot Cake Muffins
These are super moist, soft and delicious. Not quite sweet enough to be considered a cupcake though. No artificial sweeteners used.
Recipe makes 20 muffins. 1 muffin per serving.
Ingredients
- 3 cups carrots (shredded using a box grater)
- 1 cup sugar
- 2 cups unsweetened applesauce
- 2 tsp vanilla
- 4 eggs
- 3 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp baking powder
- For the frosting:
- 4 oz. lite coolwhip (which is half of a regular size 8 oz container)
- 1 small 6 oz container non-fat greek yogurt
Directions
Preheat oven to 350
Spray cupcake tins with cooking spray, or use foil liners
Mix the carrots, sugar, applesauce, vanilla and eggs in a bowl until well blended
Add the remaining ingredients and mix to combine
Using a ladle, distribute the batter into the 24 cupcake tin sections
Bake for 30 minutes. Check them with a toothpick. If the center comes out dry, they are ready.
Let the muffins cool in the pans for 15 minutes, then remove them from the pan to continue to cool
To prepare the frosting, just mix the greek yogurt and cool whip together in a bowl
Top the cupcakes with a tablespoon of the frosting when they are completely cool
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