Low Calorie Carrot Cake Cupcakes Food

LOW CALORIE CARROT CAKE CUPCAKES

Steps:

• Preheat Oven to 350.
• In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
• Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
• Blend until all of the ingredients are moistened.
• Lightly mix in grated carrots.
• Pour into muffin tins.
• Bake for 25-30 minutes.
• Mix vanilla pudding as directed on package. Add sour cream and blend.
• Wait until the cupcakes reach room temperature before frosting.

HEALTHY MINI CARROT CAKE CUPCAKES

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.

LIGHT & MOIST LOW-FAT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
• Combine flour, soda, cinnamon, ginger, baking powder, and salt.
• In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
• Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.