Low Calorie Carrot Cake Cupcakes Food

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.

SKINNY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
• Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
• Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
• Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
• Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

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.

CARROT CAKE CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

SKINNY CARROT CAKE

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
• Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.

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.

LOW-FAT CARROT CAKE

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

LOW CALORIE LOW FAT CARROT CUPCAKES

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.
• In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.
• Stir in the flour mixture.
• Stir in carrots.
• Stir in walnuts.
• Spray muffin tray with fat free butter flavor PAM.
• Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.

CARROT CAKE LOW CALORIE RECIPE

Steps:

• 1. Preheat oven to 350. Spray 2 9 inche round pans. Line bottom of pans with parchment or wax paper then spray with nonstick spray. Combine flour, sugars, cinnamon, nutmeg,soda, salt in medium bowl. Whisk egg substitute and egg whites ina bowl. Add carrots, applesauce, oil, raisins, and hot water stirring until blended. With a rubber spatula, add flour misture to carrot mixture and blend.
• 2. Spread evenly into pans. Bake until cakes are nicely brown and center bounces back when lightly touched. Approx 30-31 minutes. Let cool for 15 minutes
• 3. Frosting: With electric mixer on medium speed, beat the remaining ingredients until smooth. Place layer of cake on plate and using 1/2 of frosting, frost evenly out to edges. Place other layer of cake on top and spread remaining frosting on top and sides. Enjoy!!