Carrot Cake Cupcakes

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving size: 1 cupcake

Ingredients

Cupcakes
2 tablespoons Flaxseed, ground
6 tablespoons Water, warm
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 1/2 cups Brown sugar
¾ cup Sugar, granulated
1/2 cup Vegetable oil
1 tablespoon apple cider vinegar
1 cup Carrots, grated
1 teaspoon Vanilla

Cream Cheese Icing
1/2 cup Non-dairy margarine
1 cup Vegetable shortening
8 cups (2 pounds) Powdered sugar
1/2 cup Non-dairy cream cheese
1 teaspoon Vanilla

Preparation

Cupcakes
1. Preheat oven to 350.
2. Mix flaxseed and warm water in a small bowl. Set aside.
3. Mix flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.
4. Mix brown sugar, oil, vanilla, vinegar and flaxseed mixture together blending well.
5. Add flour mixture to the sugar mixture and stir to combine.
6. Fold carrots into batter and divide batter evenly into cupcake tins.
7. Bake for 30 minutes or until a toothpick comes out clean.
8. Let cool and ice with cream cheese icing (recipe below).

Icing
1. Blend margarine and shortening until creamy.
2. Add powdered sugar and blend on low speed.
3. Add cream cheese and vanilla. Blend until creamy. Do not add any more liquid, cream cheese will make it soft and creamy.

Nutrition information

Calories: 331 Total Fat: 15g Saturated Fat: 2.4g Trans Fat: 0g Monounsaturated Fat: 6g Polyunsaturated Fat: 5.4g Carbohydrate: 49g Fiber: 0.7g Total Sugars: 40g Protein: 1.3g Sodium: 73mg Vitamin A: 61mg Vitamin C: 0.4mg Calcium: 18mg Iron: 0.3mg Folate: 4 mcg