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Im looking for a super healthy low fat or no fat low sugar carrot cupcake recipe

  1. profile image46
    shawcnnposted 7 years ago

    Im looking for a super healthy low fat or no fat low sugar carrot cupcake recipe for my... 5 yr old

    daughters birthday?

  2. Maddie Ruud profile image77
    Maddie Ruudposted 7 years ago

    A simple carrot cake recipe that is moist, flavorful, and healthy! Bake it in a sheet pan or make carrot cake cupcakes, and top with low-fat cream cheese frosting (link to recipe included). read more

  3. profile image48
    balkanskaposted 7 years ago

    12 ounces, approximately 2 1/2 cups, sprouted flour, plus extra for pan
    12 ounces grated carrots, medium grate, approximately 6 medium
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cinnamon
    1/4 teaspoon freshly ground nutmeg
    1/2 teaspoon salt
    10 ounces Just-Like-Sugar, approximately 1 1/3 cups
    2 ounces dark brown sugar, approximately 1/4 cup firmly packed
    3 large eggs
    6 ounces plain yogurt
    6 ounces coconut oil

    Directions
    Preheat oven to 350F (or 180C).

    Line muffin pan with paper liners, or grease with unsalted butter and flour.

    Put the carrots into a large mixing bowl and set aside.

    Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

    In the bowl of the food processor combine theJust-Like-Sugar, brown sugar, eggs, and yogurt.

    With the processor still running drizzle in the liquified coconut oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the muffin pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325F (170C) and bake for another 20 minutes.

    Remove the pan from the oven and allow cupcakes to cool 15 minutes in the pan.  Frost with cream cheese frosting after cakes have cooled completely.

    If you are aiming for a healthy dessert that will not provoke weight gain and is made with the most nutritious fat, it is highly important to use sprouted flour, coconut oil, and Just-Like-Sugar.  DO NOT substitute with all-purpose flour, nasty vegetable oil from a bottle, white cane sugar or artificial sweeteners like Splenda!!!  It might mean a special trip to someplace like The Whole Foods Market.  Just-Like-Sugar is chemical-free, calorie-free, measures like sugar, is safe for diabetics, and can safely be used in place of sugar in all recipes except those which are intended to ferment.  You can find out more about it here: http://www.justlikesugarinc.com/  Coconut oil can easily take the place of everything calling for vegetable oil for a healthy fat alternative.  Sprouted flour is simply a superior choice for baking needs that call for white flour.  Happy baking!

  4. zob2zob profile image62
    zob2zobposted 6 years ago

    I find that you can substitute milk for fat in many recipes, & unrefined dark brown sugar  is alot sweeter and therefore you need less of it.  So is fructose which is natural fruit sugar.
    Yougart makes a fab addition too. Far healthier than icing, and all those different flavours, If you want something more plain try greek honey yougart, beautiful!!!
    Please don't forget that all children need fat and sugar though as part of their growing involves the calories and energy they produce!!!

 
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