My friend that I mentioned earlier, the super healthy one, just sent us a low fat, low sugar, and apparently enjoyable carrot cake recipe.
While chasing the kids outside this afternoon I was debating if we should give a try to this nutritious cake. To my Evil-Me the idea seemed really disturbing. Healthy cake? It must be AWFUL! My Not-So-Evil-Me thought it may be beneficial for the family to eat something good.
Then it hit me! Why not make a “partial healthy” cake!?
My Evil-Me and Not-So-Evil-Me reached a consensus and produced this awesomeness! The cake part is pretty healthy while the topping is decidedly evil. I converted the cake into guilt-free sized cupcakes! Now, if I could only manage eating them in guilt-free quantities!!!
CARROT CINNAMON CUPCAKES
- 4 eggs
- 1/2 cup brown sugar
- 2 tablespoon honey
- 3 teaspoon pure vanilla extract
- 1/4 cup olive oil
- 3/4 cup applesauce
- 2 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tsp cinnamon
- 3 cups finely grated carrots (about 3 large carrots)
- 1 cup raisins
- 1/4 cup unsalted butter at room temperature
- 8 oz /225 g cream cheese at room temperature
- 1-4 cups of powdered sugar
- 1 tbs cinnamon
Yields 48 mini cupcakes
Preheat the oven to 375º F /190º C. Mix the first 11 ingredients (till carrots), making sure everything is incorporated; leaving a few lumps will make the cupcakes fluffier.
Mix in the carrots and raisins.
Spray them with cooking spray. Fill each cup 3/4 full with the batter.
Bake for 15-20 minutes until the wooden stick comes out clean.
Let the cupcakes cool on a wire rack.
Once the cupcakes are at room temperature, with the hand mixer whip together butter and cream cheese. Once combined and fluffy, add sugar 1 cup at a time. I really liked the frosting with just 1 cup of sugar; however if you like a stiffer frosting, add more sugar. Add cinnamon.
Fill the pastry bag with your favorite attachment with the frosting, and decorate the cupcakes.
Now, try to restrain yourself from eating them all in one sitting!
Make ahead: these cakes will store well for up to 3 days in the refrigerator in an air-tight container.