Over the weekend I experimented with a healthy carrot cake recipe. The results were quite good – moist, flavorful, and a 1/2 serving of veggies in each cupcake! I based my cupcakes on a recipe from Vegan Cupcakes Take Over the World. However, since I used regular yogurt and cream cheese my cupcakes were not vegan.
Megan’s Version – Carrot Cake Cupcakes
Cupcake Ingredients
- 2/3 cup whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 2/3 cup sugar
- 1/3 cup canola oil
- 1/3 cup non-fat greek yogurt (Stonyfield Oikos vanilla flavor)
- 1/2 tsp vanilla
- 1 1/4 cups of shredded carrots
- 1/4 cup jumbo raisins
- 1/4 cup pecan pieces
Frosting ingredients
- 3/4 cup powdered sugar
- 8 oz low fat cream cheese, softened
- 1/2 tsp vanilla
Directions
- Preheat oven to 350 degrees, fill muffin tin with silicone or paper liners, spray lightly with canola oil.
- In medium bowl, mix together sugar, oil, yogurt, and vanilla. Sift in flour, baking soda, baking powder, salt, and spices. Fold in raisins and pecans.
- Fill muffin cups 2/3 full and bake 26-28 minutes. Allow to cool in the pan for 5 minutes and then finish on a rack. Wait until cupcakes are completely cool before you frost them.
- To make the frosting, whisk powdered sugar, soft cream cheese, and vanilla in a stand mixer (or with a hand mixer) until smooth. Add the icing, top with a pecan, and refrigerate cupcakes until ready to eat!
Filed under: baking, recipes Tagged: | baking, carrot cake, cupcakes, recipes
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Oh yum! That sounds (and looks) delicious!! :D
those look sooooo good!
Yum! Cream cheese frosting is one of my favorite frostings!
What I love about your vegan cupcake recipe is that it’s not just a collection of various flavored soy products. My sister is a baker in a vegetarian cafe, and she hates stuff like that! She’s actually going to be doing a series of posts for me on Fridays, starting tomorrow, about baking tasty (usually vegan) things with healthy stuff in them, like avocados, beans, etc. Sounds a little weird I know, but I’m looking forward to trying them.
Those are so cute. Great portion control!
[...] the first recipe: Mini Carrot Cake Cupcakes with Cream Cheese Frosting. You may remember the whole wheat carrot cake cupcakes that I made a few weeks ago. Well, ladies and gents, the cupcakes I made on Tuesday were a [...]
[...] the first recipe: Mini Carrot Cake Cupcakes with Cream Cheese Frosting. You may remember the whole wheat carrot cake cupcakes that I made a few weeks ago. Well, ladies and gents, the cupcakes I made on Tuesday were a [...]
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