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

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5

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Total Reviews: 3

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  • on March 13, 2012

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    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!

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  • on March 12, 2012

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    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!

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  • on February 27, 2012

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    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.

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