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Reduced Fat Carrot Cake Cupakes with Cream Cheese Frosting

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Level: Easy

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Description

Heathier Carrot Cake Cupcakes, reduced fat but not reduced taste. (218 calories; 7.4 grams of fat and 45% of your daily value of Vitamin A per cupcake!)

Ingredients

  • FOR THE CUPCAKES:
  • 4 whole Large Eggs
  • ¼ cups Vegetable Oil
  • 1 cup Unsweetened Applesauce
  • 1 cup Sugar
  • 1 cup Packed Brown Sugar
  • 10 ounces, fluid Crushed Pineapple
  • 2 teaspoons Vanilla
  • ¾ cups Whole Wheat Flour
  • 1-¼ cup All-purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2-½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 1 dash Ground Cloves
  • 3-½ cups Grated/shredded Carrots
  • _____
  • FOR THE FROSTING:
  • ½ cups Butter
  • 8 ounces, weight Neufchatel Cheese (reduced Fat Cream Cheese)
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350ºF. In a large bowl, beat together eggs, oil, applesauce, sugars, pineapple and vanilla. Mix in flours, baking soda, baking powder, salt, cinnamon, nutmeg and a small pinch of ground cloves. Stir in carrots. Pour into a muffin tin lined with paper liners. Fill each liner 3/4 full. Bake in the preheated oven for 18–20 minutes. Let cupcakes cool completely. While cooling, prepare the frosting.

Frosting:

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Pipe or spread the frosting on the cooled cupcakes.

Nutrition Facts:
30 servings
Amount per serving: 218 calories, 7.4g total fat.
 

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