1、Carrot Cake Cupcakes

  • Makes: 24 servings
  • Serving Size: 1 regular or 2 mini cupcakes each
  • Carb Grams Per Serving: 24
  • Carrot Cake Cupcakes recipe

    Ingredients

    Method

    Line twenty-four 2 1/2-inch muffin cups or forty-eight 1 3/4-inch muffin cups with paper bake cups. Coat bake cups with cooking spray.
  • In a large bowl stir together the next seven ingredients (through nutmeg). Add pecans and raisins; toss to coat. Make a well in center of flour mixture.
  • In a medium bowl combine eggs, granulated sugar, applesauce, oil, and 1 tsp. of the vanilla. Add all at once to flour mixture; add carrots. Stir just until combined. Spoon about 2 Tbsp. batter into each prepared 2 1/2-inch muffin cup or about 1 Tbsp. batter into each prepared 1 3/4-inch muffin cup.
  • Bake 15 minutes for 2 1/2-inch cups, 10 minutes for 1 3/4-inch cups, or until a toothpick comes out clean and sides start to pull away from pans. Cool in pans on wire racks 5 minutes. Remove cupcakes from pans; cool completely on racks.
  • Meanwhile, for frosting, remove zest and squeeze 1/4 cup juice from one of the oranges. In a medium bowl beat cream cheese with a mixer on medium 30 seconds. Beat in orange zest and juice, remaining 1 tsp. vanilla, and dash salt. Beat in powdered sugar until smooth.
  • If desired, remove zest from remaining orange. Top cupcakes with frosting and orange zest.
  • Recipe Tip

    *Sugar Substitute Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1 cup granulated sugar. *Sugar Substitute PER SERVING WITH SUBSTITUTE: Same as above, except 170 cal., 20 g carb. (9 g sugars). **Sugar Substitute We do not recommend using a sugar substitute for the powdered sugar. To Store Store in an airtight container in refrigerator up to 3 days.

    https://www.truecookbook.com/recipe/carrot-cake-cupcakes-11069/

    2、Carrot Cake Bars

  • Makes: 32 bars
  • Prep: 30 mins
  • Bake: 20 mins 350°F
  • Carrot Cake Bars recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
    2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.

    3、Easy Carrot Cake

  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 30 mins 350°F
  • Cool: 30 mins
  • Easy Carrot Cake recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Coat 8x8x2-inch baking pan with cooking spray. Finely shred enough carrots (about 2) to measure 1-1/2 cups; set aside. Coarsely shred remaining 2 carrots; spread in prepared baking pan; set aside.
    2. In medium bowl stir together flour, flax seed meal, sugars, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another medium bowl combine eggs, the 1-1/2 cups finely shredded carrots, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon and carefully spread batter on carrots in prepared pan.
    3. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 5 minutes. Invert cake onto wire rack. Cool completely.
    4. Slice square cake in halves to make two rectangles. Place one half, carrot side up, on plate. Spread 1/2 cup Spiced Honey Yogurt. Layer remaining cake half, carrot side down. Dollop remaining yogurt. Top with citrus segments. If desired, dust with additional pumpkin pie spice and drizzle with honey. Makes 8 servings.

    4、Carrot Cake Cupcakes

  • Makes: 12 cupcakes
  • Prep: 25 mins
  • Bake: 20 mins 350°F
  • Carrot Cake Cupcakes recipe

    Ingredients

    Method

    1. Spray 12 muffin cups with nonstick cooking spray or line with paper bake cups. In a large bowl combine all-purpose flour, white whole wheat flour, sugar, flaxseed meal, cinnamon, baking powder, baking soda, and salt.
    2. In a medium bowl combine carrots, applesauce, egg, and vanilla. Add carrot mixture to flour mixture; mix just until combined. Divide batter among 12 muffin cups.
    3. Bake in a 350 degrees F oven for 20 to 24 minutes or until a toothpick inserted in center comes out clean. Cool completely.
    4. Frost with Cream Cheese Frosting.

    More...