Low Calorie Low Fat Carrot Cupcakes Recipes

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LOW CALORIE CARROT CAKE CUPCAKES



Low Calorie Carrot Cake Cupcakes image

Make and share this Low Calorie Carrot Cake Cupcakes recipe from Food.com.

Provided by Allisong83

Categories     Dessert

Time 45m

Yield 20 Cupcakes, 20 serving(s)

Number Of Ingredients 13

2 tablespoons apple butter
1 cup unsweetened applesauce
3/4 cup egg white
1/2 cup Splenda sugar substitute
1/2 cup Splenda brown sugar blend
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 cups carrots, Grated
1 (8 ounce) package fat-free sugar-free instant vanilla pudding mix
1 (8 ounce) container fat free sour cream

Steps:

  • Preheat Oven to 350.
  • In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
  • Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
  • Blend until all of the ingredients are moistened.
  • Lightly mix in grated carrots.
  • Pour into muffin tins.
  • Bake for 25-30 minutes.
  • Mix vanilla pudding as directed on package. Add sour cream and blend.
  • Wait until the cupcakes reach room temperature before frosting.

Nutrition Facts : Calories 102.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 1, Sodium 119, Carbohydrate 21.6, Fiber 1.2, Sugar 7, Protein 3

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)



Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) image

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups whole wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat milk)
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins

Steps:

  • Set oven to 350 degrees.
  • Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
  • In a large bowl mix together first 7 ingredients.
  • In a small bowl whisk together egg, oil, milk and vanilla.
  • In a medium bowl mix the shredded carrots with the crushed pineapple.
  • Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
  • Add in the raisins and chopped nuts.
  • Divide the mixture between the 12 muffin tins.
  • Bake for about 20-25 minutes, or until the muffins test done.

SKINNY CARROT CAKE



Skinny Carrot Cake image

A low-calorie, skinny version of a favorite carrot cake dessert!

Provided by Arden

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup egg whites
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup unsweetened applesauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
  • Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
  • Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
  • Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
  • Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g

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