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Carrot Cake Cupcakes

September 18, 2008

I really love carrot cake, but it’s incredibly heavy. I also am not a fan of the misc. garbage inside of it (nuts, raisins, pineapples, etc). Not that I am against those items. I just love carrots and feel that when a product is devoted to my favorite vegetable, that veggie really needs to shine.

So in an effort to cut down on calories, I found this recipe on AllRecipes.com for a Lite Carrot Cake. As much as I love AllRecipes, there is a numerous amount of research of reading the comments to be done before trying a recipe.

It’s funny with recipes that call for the whites to be beat separately, I used to skip this step. Now after making Belgium waffles I have realized it is important and helps add to the light fluffiness of the product. So I made sure to that with this recipe.

In a separate bowl, I added the dry ingredients but replaced the cake flour with all-purpose. Again, my little town in Queens doesn’t exactly have a ton of these specialty items.


Next, after all the dry ingredients are mixed goes in the egg yolk, followed by whipped egg whites.

Now here’s where it gets funny. I don’t have buttercream and don’t care to buy it because it will go bad before I use it again. So I used 1/3 sour cream and 1/3 whole milk.

The best part by far are the carrots. Aren’t they just delicious? I eat them for lunch raw and cook them for a side dish for dinner.

You need to grind those babies down. I never made carrot cake before, but I like when can see the carrots in the cake. Yet I was unsure if that would be too much. So half of my carrots were done on the larger grinder and half on the other mini grind.

Might I add that the AllRecipes version barely had enough carrots for a carrot lover like myself. So I doubled the recipe, but it still wasn’t enough. I’d recommend adding even more.

Mix that all up in the batter and put in your baking cups and you are good to go.

I also made a cream cheese icing in the meantime. You can really use any basic recipe that is similar to this AllRecipe one. I didn’t use those measurements, just eyed the icing until I felt it looked and tasted good enough to me. If you like it stiffer and fluffier, add more sugar. If you like it soft and less sweet, don’t add as much. Yatta, yatta, you get the point.

I also enjoyed putting some carrots in icing on the top. My roommate ripped me apart because they were a tad funny looking, but I think she was just eager to eat them.

In the end I had mixed feelings on this recipe. It basically taste like a regular cupcake recipe with some carrots in it. It is not that heavy, moist and busy type of bottom. Some of the more traditionalist found it to be a sorry excuse of a carrot cake, while others loved the light taste of it.

I think I’ll still be on the lookout for a traditional recipe, but this is definately good if you want the basic flavor but healtier. Maybe a good kid-recipe for those brats who won’t eat veggies.

Carrot Cake Cupcakes

  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/3 sour cream
  • 1/3 cup milk
  • 2 1/2 cups of shredded carrots
    1. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
    2. In a large bowl combine; the flour brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil, milk and sour cream and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
    3. Bake at 350 degrees F for 10 to 15 minutes. Cool and frost.
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    One Comment leave one →
    1. Bogie permalink
      May 1, 2009 3:04 pm

      The finish product looks yummy! Very creative 🙂

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