Sunday, March 6, 2011

Carrot Cake Cupcakes

No one knew these gems were not full fat and my book club scarfed them down like they were going out of style. I took an Ina recipe and tried to make it a bit less naughty. You could probably even tip the flour ratio in favor of whole wheat and not be any worse for wear. Next time I will try 1/2 AP flour and 1 1/2 cups whole wheat.


  • 2 cups sugar
  • 2/3 cups vegetable oil
  • 1/2 cup non fat plain yogurt
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 1/2 cups grated carrots
For the frosting
  • 8 oz low fat cream cheese at room temp
  • 4 oz unsalted butter at room temp
  • 1 generous teaspoon vanilla extract
  • 1/2 cup confectioners' sugar
  1. Preheat oven to 350 degrees F
  2. Beat sugar, oil, yogurt, and vanilla together in large bowl
  3. Add eggs, one at a time
  4. In another bowl, sift the flour, cinnamon, baking soda, and salt
  5. Add the wet ingredients to the dry and mix well
  6. Add the grated carrots and mix until just combined
  7. Line muffin pans with paper liners. Scoop the batter into muffin cups until each in 3/4 full.
  8. Bake at 350 14 - 18 minutes (mine took more like 20)

For frosting: Cream together cream cheese, butter and vanilla. Beat in the sugar until smooth

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