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Carrot Cake Cup Cakes

Posted Mar 22 2010 6:04am



2/3 cup Turbinado sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8-ounce) can crushed pineapple in juice, well-drained
1 cup white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup golden raisins

1. Preheat the oven to 350F.  Beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.

3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Frosting: (This makes a lot so you will have extra.  I used it as a fruit dip)
3 ounces 1/3 less fat cream cheese, softened
1 cup 1% milk
1 (4 serving) package of sugar free, fat free vanilla pudding mix
1 8 ounce tub Cool Whip Light


1. Mix the cream cheese, milk and pudding mixture on medium speed until blended. 

2. Gently fold in the Cool Whip.
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