This version uses a lower calorie version of the frosting by using Greek yogurt. Click here for the regular version.
Carrot Cake Cupcakes – Lower Calorie Frosting
Servings: 14 muffins
Nutrition
Calories: 129kcal | Carbohydrates: 18.7g | Protein: 8.9g | Fat: 4.3g
A gluten free, lower calorie Carrot Cake Cupcake. These cupcakes use applesauce instead of oil and oat flour instead of wheat flour. I use regular cream cheese frosting but you can also make a lower calorie version from fat free cream cheese and Greek yogurt.
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Ingredients
Dry Ingredients
- 1½ cups (150 g) oat flour
- 1/3 cup (50 g) tapioca flour or corn starch
- 2 small scoops (50 g) vanilla whey
- 2 tsp (6 g) cinnamon
- 1 tsp (3 g) ginger
- 1 tsp (3 g) nutmeg
- 3 tsp (12 g) baking powder
Wet Ingredients
- 4 eggs
- 2 tsp (8 ml) vanilla
- 1/2 lb (227 g) grated carrots
- 1 cup (226 g) unsweetened applesauce
- 1/4 cup (48 g) brown sugar
For the Frosting
- ⅔ cup (280 g) plain nonfat Greek yogurt
- 6 tbsp nonfat cream cheese
- 3 tsp stevia
- 2 tbsp vanilla casein
Instructions
- Preheat your oven to 350°F.
- Wash 3-4 large carrots and shred using a grater. The smallest shredding option you have is best, not grated though. Squeeze the carrots with a paper towel to get some of the water out.
- In a large bowl, mix (sift if you can) together the dry ingredients.
- NOTE: You can probably sub the oat and tapioca flour for an equal amount of wheat flour but I have never tested it. Any protein powder should also work.
- In a separate bowl mix together the wet ingredients. Make sure all of the egg whites have incorporated.
- Combine the wet ingredients and the dry ingredients until incorporated.
- Prepare a muffin tin. Use muffin liners or don't, it doesn’t matter. Spray before you fill though regardless of if you use the liners or not. Fill each well ½-¾ full. Makes 14 cupcakes.
- NOTE: I know 14 is an awkward number as most muffin tins have 12 but that is just the way the recipe came out. You could probably distribute between the wells and make the cupcakes bigger. You could also microwave the remaining batter to eat while you wait for the others to bake.
- Bake for 20 minutes at 350°F or until a toothpick inserted in the center comes out clean.
- Allow to cool and then top each with frosting.
For the Frosting
- Mix all of the ingredients together and stir vigorously until smooth.
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
261.1g
Protein
124g
Fat
34.6g
Calories
1851.8 cals
