Watch Cooking Channel
  • >
  • Recipes
  • >
  • Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

Recipe courtesy Nadia G
Show: The Perfect 3 Episode: Cupcakes

Photo: Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 18 cupcakes
LEVEL: Easy

ingredients

CUPCAKES:
  • 2 cups grated carrots
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup applesauce
  • 1/3 cup raisins
  • 1/4 cup raw sugar
  • 2 tablespoons cocoa butter, melted
  • 2 eggs
    FROSTING:
    • 2 cups low-fat cream cheese
    • 1/2 cup raw sugar, pulverized
    • 1/4 cup maple flakes
    • 3 tablespoons cocoa butter
    • 1/2 vanilla bean, split lengthwise and seeds scraped
    • 1 cup unsweetened shredded coconut, for garnish
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the oven to 350 degrees F.

    For the cupcakes: Combine the carrots, pumpkin seeds, yogurt, applesauce, raisins, raw sugar, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix).

    Spoon the batter into 18 silicone muffin molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold the cupcakes and let cool completely on a wire rack.

    For the frosting: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on March 13, 2012

      Flag

      Excellent! My only problem was same as other reviewers- some ingredients were not common pantry items, so I improvised in order to prepare recipe last nite. Using a small amount of refined sugar and pure maple syrup instead of flakes, then added extra baking powder and egg white; the end result was very light for such a low fat recipe. Pumpkin seeds are big plus! We will make these again!

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on March 12, 2012

      Flag

      I loved these cupcakes! I changed the recipe just a tiny bit when I made them and used maple syrup to sweeten them since I thought the batter could use just a little more moisture. They do turn out a little denser than traditional cupcakes because of the whole wheat flour, but this is a good thing and makes them more filling and satisfying. I also used maple syrup in the frosting since maple flakes are unheard of here in North Carolina and compensated by adding a little extra powdered sugar to make up for the extra liquid. This recipe is definitely a keeper!

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on February 27, 2012

      Flag

      These are great. Had a few challenges finding the cocoa butter. Found it online through raw guru. The cocoa butter definitely affects the flavor and changing fats changes the cupcake. I never was able to locate the maple flakes. I mixed in chopped crystallized ginger and maple sugar candy. That made a great replacement.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Tripping Out with Alie & Georgia
    Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

    Get Cooking Channel on your TV.

    Learn How