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Reduced Fat Carrot Cake Cupakes with Cream Cheese Frosting

4 whole Large Eggs
1/4 cups Vegetable Oil
1 cup Unsweetened Applesauce
1 cup Sugar
1 cup Packed Brown Sugar
10 ounces, fluid Crushed Pineapple
2 teaspoons Vanilla
3/4 cups Whole Wheat Flour
1- 1/4 cup All-purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoons Salt
2- 1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1 dash Ground Cloves
3- 1/2 cups Grated/shredded Carrots
1/2 cups Butter
8 ounces, weight Neufchatel Cheese (reduced Fat Cream Cheese)
3 cups Powdered Sugar
1 teaspoon Vanilla


Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, applesauce, sugars, pineapple and vanilla. Mix in flours, baking soda, baking powder, salt, cinnamon, nutmeg and a small pinch of ground cloves. Stir in carrots. Pour into a muffin tin lined with paper liners. Fill each liner 3/4 full. Bake in the preheated oven for 1820 minutes. Let cupcakes cool completely. While cooling, prepare the frosting. Frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar and vanilla. Beat until the mixture is smooth and creamy. Pipe or spread the frosting on the cooled cupcakes. Nutrition Facts: 30 servings Amount per serving: 218 calories, 7.4g total fat.

Source: tastykitchen.com