Lightened Up Carrot Cupcakes

Sunday, April 8, 2018

My most favorite kind of cake is carrot cake, so I've been experimenting with recipes that are both delicious and Weight Watchers friendly. I first shared this recipe in 2011 and am reposting with info on points included. Note, this is not a food blog. Just sharing my recipe!




Whole Wheat Carrot Cupcakes


Sift together in a large mixing bowl:

1 1/4 cups of whole wheat flour
1 t. baking soda
1/4 t. salt

Set aside.

In another mixing bowl, combine:

2 beaten large eggs
3/4 cup light brown sugar
3 medium to large shredded carrots
8 ounce can crushed pineapple
1/2 c. applesauce (natural without added sugar)
1 t. pure vanilla extract
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/3 c. chopped pecans or walnuts (optional)

Combine all ingredients.

Use silicone muffin cups or a muffin pan with muffin liners and pour in the batter.

Bake in a preheated, 350 degree oven for 18-21 minutes. Makes 12 large cupcakes.

Cool.

While cooling, make the Cinnamon Orange Cream Cheese Frosting.

Mix about 3/4 of an 8 ounce package (6 oz. or so...I never really measure this exactly) of fat free cream cheese with 1/2 cup of confectioner's sugar, a teaspoon of fat free milk, and cinnamon (I add just about 1/2 t.). Then add in the zest of a small orange. Mix with electric mixer until it's nice and creamy.



Eat and enjoy! Store in the fridge.

*With the optional nuts, you can eat one cupcake FROSTED for 6 points on WW Freestyle. I would use the app, though, to add in the specific brands you are using to be 100% certain of point totals.
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