SUGAR FREE CARROT CAKE CUPCAKES RECIPE
A healthier low carb sugar free carrot cake cupcakes recipe with fluffy cream cheese frosting. Try these amazingly moist and flavorful low carb cupcakes.
Provided by Kim Hardesty
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- Preparation: Preheat oven to 350 degrees and place the rack to the lower third of the oven. Line 9 cupcakes wells with liners. Measure dry ingredients into a small bowl and whisk to break up any lumps. Finely grate the carrot.
- Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and fluffy. Add 1 egg and beat again until the mixture is thick, light and fluffy.
- Add 1/3 of the dry ingredients and mix thoroughly, scraping down the bowl. Add another egg and mix until incorporated and the batter is light and fluffy. Continue alternating the dry and wet ingredients, scraping the bowl after the dry additions and keeping the texture nice and light. Add the carrot and heavy cream at the very end. Mix until incorporated. (The batter should be thick but easy to work with. If it's not, add 1-2 more tbsps of heavy cream, but work quickly.)
- Bake: Get the batter into the cupcake liners before it thickens up. Evenly divide the batter between the muffin liners and place into the oven. Turn the oven to 400 and bake for 5 minutes to get the batter rising. Turn the oven back to 350 and bake for 20 minutes or until the tops are firm when lightly pressed with a finger, but still sound moist. Remove and let cook completely before frosting.
- Fluffy Cream Cheese Frosting: Whip the butter and cream cheese together with the vanilla extract and the sweetener. Whip the heavy cream until it is very stiff. Fold the whipped cream into the cream cheese mixture 1/3 at a time. Frost the cupcakes and refrigerate or serve.
Nutrition Facts : Calories 370 kcal, Carbohydrate 7 g, Protein 8 g, Fat 35 g, Fiber 3 g, ServingSize 1 cupcake
HEALTHY MINI CARROT CAKE CUPCAKES
These classic mini carrot cake cupcakes taste amazing! They're supremely moist, deliciously sweet with lots of rich spices, and packed full of carrots. (Exactly the way I love my carrot cake!) The velvety cream cheese frosting on top is the perfect finishing touch! The cupcakes are best if eaten the same day they're frosted, but leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator. (I use a cake carrying case similar to this one to store them!)
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F, and line line 36 mini muffin cups with cupcake liners. Generously coat the liners with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil and egg whites. Stir in the vanilla extract, liquid stevia, and erythritol. Add the Greek yogurt, stirring until no lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 13-16 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack. Once completely cool (and not before!), top the mini cupcakes with cream cheese frosting just before serving.
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
CARROT CAKE (NO SUGAR ADDED)
This carrot cake is dense and is more bread-like than cake-like. It is naturally sweetened with banana and dates. Without frosting, it is great eaten as a snack or alongside a salad. With frosting, it becomes a healthy dessert.
Provided by swissms
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
- Sift together the flour, baking powder, cinnamon, and salt. Stir in the pecans and set aside.
- Stir the dates into the melted butter, breaking up the dates a bit.
- In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together.
- Spoon into the prepared pan. Bake for 50-60 minutes or until a toothpick tests clean in the center of the cake. Remove from oven and let cool.
- Frosting (optional): Whip together the cream cheese and agave nectar. (Adjust sweetness to suit your tastes.) When the cake has completely cooled frost the top of the cake.
Nutrition Facts : Calories 254.6, Fat 14, SaturatedFat 5.7, Cholesterol 55.8, Sodium 204.1, Carbohydrate 30.4, Fiber 5, Sugar 10.1, Protein 5.7
EGGLESS VEGAN CARROT CAKE CUPCAKES
This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference.
Provided by XxXxkittykat
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
Nutrition Facts : Calories 105.2, Fat 2.5, SaturatedFat 0.2, Sodium 183.9, Carbohydrate 19.6, Fiber 0.9, Sugar 8.8, Protein 1.5
CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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