TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Carrot Cake Cupcakes

Submitted by:

Smart Balance

Articles You May Find Interesting

This Valentine’s Day, Make It Dark Chocolate

This week, you couldn’t help but have chocolate on the brain—whether or not you’re even a fan of Valentine’s Day. All the tempting chocolate ads and bulging display cases make it hard to resist the...

A healthier version of a delicious classic, this recipe uses whole wheat flour, Smart Balance® Cooking Oil, light cream cheese and Smart Balance® HeartRight® Fat Free Milk to cut calories, cholesterol and fat.

Recipe Ingredients

Cake:
1 ½ cup flour
1 ½ cup whole wheat flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
2 tsp cinnamon
1 tsp nutmeg
3 large, beaten
¾ cup Smart Balance® Cooking Oil
1 tsp vanilla
¾ cup Smart Balance® HeartRight™ Fat Free Milk
3 cups carrots, grated
1 cup raisins

 

Frosting:
2 cups powdered sugar
6oz light cream cheese
1 tsp vanilla

Recipe Steps

In a mixing bowl, stir together the flours, sugars, baking soda, salt, cinnamon and nutmeg.

Add the eggs, oil, vanilla and milk and stir by hand just until ingredients are moistened.

Stir in the carrots and raisins.

Pour the batter into a cupcake pan with liners. Bake for 20 minutes, or until a wooden pick inserted comes clean. Cool completely.

To make the frosting, mix all ingredients with a hand-held mixer until smooth. Frost cupcakes by hand or with a piping bag. Garnish with chopped walnuts if desired.

Nutrition Facts

Makes 28 servings. (1 cupcake per serving)

 

Nutrition Per Serving:
Calories: 238
Fat: 8g
Saturated Fat: 1g
Trans Fatty Acid: 0g
Poly Fat: 2g
Mono Fat: 4g
Cholesterol: 28mg
Sodium: 135mg
Carbohydrates: 40g
Dietary Fiber: 2g
Total Sugars: 28g
Protein: 3g