Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves18
  • DifficultyEasy

For the Cupcakes

2 cups grated carrots
1/2 cup raw pumpkin seeds
1/2 cup plain low-fat yogurt
1/3 cup applesauce
1/3 cup raisins
1/4 cup raw sugar
2 tablespoons cocoa butter, melted
2 eggs
1 egg white
1 vanilla bean, split lengthwise and seeds scraped
1 cup plain flour
1 cup wholewheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

For the Frosting

2 cups low-fat cream cheese
1/2 cup raw sugar, pulverized
1/4 cup maple flakes
3 tablespoons cocoa butter
1/2 vanilla bean, split lengthwise and seeds scraped
1 cup unsweetened shredded coconut, for garnish

Preheat the oven to 350 degrees F. For the cupcakes: Combine the carrots, pumpkin seeds, yogurt, applesauce, raisins, raw sugar, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix).

Spoon the batter into 18 silicone muffin molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the moulds for 10 to 15 minutes, then unmould the cupcakes and let cool completely on a wire rack. For the frosting: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut.

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