DIY Thursday: A Sweet Treat

Thursday, March 3, 2011

DIY Thursday is usually for a skin care item. Not today. Today, it's for a healthier alternative to traditional carrot cupcakes. Every now and then, I get a craving for something sweet. Who doesn't? My most favorite kind of cake is carrot cake, so I've been in the mood to make carrot cake.

I made Whole Wheat Carrot Cupcakes yesterday and thought I'd share my recipe:

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
2 medium to large shredded carrots
1/8 c. canola oil
1/8 c. orange juice or pineapple juice
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

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.


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 or low fat cream cheese with 3/4 cup of confectioner's sugar, a teaspoon of 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.
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