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Carrot Patch Cupcakes


Makes 12 Cupcakes

1 cup granulated sugar

1/2 cup canola oil

2 large eggs

1/4 cup 1% low-fat milk

1 teaspoon vanilla extract

1¼ cups finely grated carrots (about 8 ounces)

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1½ teaspoons baking powder

1/4 teaspoon salt

4 ounces light cream cheese

3/4 cup confectioners’ sugar

1.    Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside.

2.    Combine the sugar, oil, eggs, milk, and vanilla in a large bowl and beat at medium speed  until well blended, about 2 minutes. Add the carrots and stir to combine. Scrape down the sides of the bowl if necessary.

3.    In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. At low speed, gradually beat the flour mixture into the liquid mixture until just combined.

4.    Spoon the batter evenly into the prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.

5.    To make the frosting, beat the cream cheese and sugar at low speed until blended. Raise the speed to medium once the sugar is incorporated and continue to beat until creamy. Spread the frosting over the cupcakes and garnish as desired with a jelly bean, an M&M, sprinkles or nothing at all!

Tip: For a non cream cheese based frosting, whisk together 1 cup confectioners’ sugar and 1½ tablespoons lemon juice or 1% lowfat milk.

Nutrition Information per Serving (1 cupcake): 270 calories, 12g fat (2g saturated, 0.9g omega-3), 170mg sodium, 38g carbohydrate, 1.5g fiber, 4g protein, 40% vitamin A

Source: No Whine with Dinner by Liz Weiss, MS, RD & Janice Newell Bissex, MS, RD, The Meal Makeover Moms.

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About The Author

Elisa Zied is a nationally recognized registered dietitian nutritionist, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books and is currently working on her first novel. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram, Tumblr and Facebook.

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