The great thing about carrot bread, carrot cake and carrot cupcakes is they can be made low-fat and with CARROTS!
INGREDIENTS
3/4 cup cake flour, plus
2 tablespoons cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
3/4 cup Splenda (or similar store brand) sugar substitute
3 tablespoons applesauce
1/2 cup honey
1 teaspoon vanilla extract
4 egg whites
1 tablespoon canola oil
2 1/4 cups shredded carrots
1/3 cup chopped walnuts
Fat free cooking spray
DIRECTIONS
Preheat oven to 350 degrees
In a medium bowl, combine first seven ingredients
In a large bowl, whisk together next six ingredients
Stir in the flour mixture, followed by prepped carrots and walnuts
Spray muffin tray with cooking spray
Pour batter into muffin tray
3/4 cup cake flour, plus
2 tablespoons cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
3/4 cup Splenda (or similar store brand) sugar substitute
3 tablespoons applesauce
1/2 cup honey
1 teaspoon vanilla extract
4 egg whites
1 tablespoon canola oil
2 1/4 cups shredded carrots
1/3 cup chopped walnuts
Fat free cooking spray
DIRECTIONS
Preheat oven to 350 degrees
In a medium bowl, combine first seven ingredients
In a large bowl, whisk together next six ingredients
Stir in the flour mixture, followed by prepped carrots and walnuts
Spray muffin tray with cooking spray
Pour batter into muffin tray
Bake for 40 minutes or until toothpick comes out clean.
Ice with cream cheese icing....yum! yum!
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