I love carrot cake with cream cheese frosting. Who doesn’t? Actually, a lot of people don’t, my husband included. So, never mind that.
Anyways, I like the classic orange cake so much that I want to be able to eat it for breakfast. Is that so wrong? Carrot cake is actually pretty easy to healthify / muffinize. It is made primarily of vegetables, after all. I used a modest amount of evaporated cane juice, apple sauce, raisins, and minimal oil to create a hearty, yet still light, version of the classic. Since no cupcake is complete without frosting, I made my own with Greek yogurt. Ok, so yogurt is no frosting, you won’t be fooled, but it adds the creamy sweetness you’re looking for. Plus, it boasts loads of protein and calcium.
The bonus? Ross actually liked them! Maybe he really isn’t a carrot cake hater after all. Who could be?
You don’t need to use YumBots (thanks to my friend Megan for these) for your mold, a muffin tray will do just fine. Seasonal sprinkles are also not a requirement, just a fun touch.
1 1/4 cup whole wheat pastry flour
1/2 cup evaporated cane juice (or white sugar)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tbsp. vegetable oil
2/3 cup unsweetened apple sauce
1 tsp. vanilla extract
4 medium carrots, grated
1/4 cup raisins
1/2 cup fat free plain Greek yogurt
2 tbsp. powdered sugar (sweeten to your liking)
1/4 tsp. vanilla extract
1.) Preheat oven to 350*F. Spray your muffin tray with cooking spray liberally (or use liners).
2.) Combine the flour with the evaporated cane juice, cinnamon, baking powder, baking soda, and salt in a bowl. In another bowl whisk the egg, then add the vegetable oil, apple sauce and vanilla extract.
3.) Fold the wet ingredients into the dry until just combined. Stir in the carrots and raisins.
4.) Distribute evenly among the muffin tins. Bake for about 30 minutes, until golden and a toothpick inserted in the centers comes out clean. Remove the muffins to a cooling rack.
5.) While the muffins are cooling, combine the yogurt with the powdered sugar and vanilla. When the muffins are totally cool top with the frosting, and maybe some sprinkles if you’re feeling feisty.