09 September 2013

A healthier carrot cake cupcake

09 September 2013
As promised, I'm sharing my carrot cake recipe today! 

Carrot cake is James' favorite and my goal was to make a delicious (and somewhat healthy) cake for his birthday. I'm particularly proud that these cupcakes where such a bit hit because this was my first attempt and I made a lot of adjustments on the fly, referencing at least 4 other recipes. Hope you enjoy them as much as we did!

Just a note: I added a tablespoon of lemon juice to the traditional cream cheese icing - it adds the perfect amount of tang to balance the icing's sweetness.

A healthier carrot cake

INGREDIENTS
For cake
• 2
½ cups shredded carrot, washed and peeled
• ½ cup golden raisins
• ½ cup unsweetened applesauce
• 2 eggs
• ¼ cup milk
• ¼ cup honey
• 1 tsp. vanilla
• 2 cups whole wheat flour
• 1 tsp. baking powder
• ½ tsp. baking soda 
• 2 tsp. cinnamon 
For icing
• 6 oz. cream cheese, softened
• 2 tbsp. butter, softened
• 2 cups powdered sugar
• 2 tsbp. agave nectar
• 1 tsp. vanilla
• 1 tbsp. lemon juice

DIRECTIONS
1. Preheat oven to 350° and prepare pan(s) by greasing or lining with baking cups.

2. In a medium bowl, combine carrot, raisins, applesauce, eggs, milk, honey, and vanilla.

3. In a large bowl, whisk flour, baking powder, baking soda, and cinnamon.

4. Pour ingredients from medium bowl into large bowl and mix until combined.

5. Pour batter into pan(s) and bake for 30 minutes, or until toothpick comes out clean.

6. While cake is cooling, cream room temperature cream cheese and butter with an electric mixer.

7. Slowly add powdered sugar, with mixer on low setting. Blend until creamy.

8. Add agave, vanilla, and lemon juice and blend just until combined.

9. Let cake cool completely before icing. Enjoy!

12 comments:

Alyssa said...

To be honest, I've never really been a fan of carrot cakes, but everyone keeps telling me it's just because I haven't had the right one. I'll have to try this recipe out! Lord knows, I love a good cream cheese frosting!

Short and Sweet Blog said...

Yum! I really love carrot cake - especially in cupcake form. And love that you added some lemon juice to it! Sounds amazing.

Lena said...

Y U M – these look incredible, and I love swapping sugar for honey and agave!

Dora said...

I like the idea of adding the lemon juice to the icing

Rachel said...

I lovvveee carrot cake! And of course, a healthier version is always better

Jessica Marquez said...

Yum! Carrot Cake is my favorite too! Thanks for sharing!

Alison said...

I am all about healthy - this looks great!

Elizabeth // The Now said...

YUMMMMM! Carrot cake is so delish. Thanks for this recipe!! I need to pin this now! xo

CharminglyStyled said...

Oh. my. yum. I am going to have to make these this weekend - and I can eat like 10 of them since they're healthy right? xx

Annie said...

Ohh heyyyy. So I wanna internet hug you for sharing this recipe. Carrot cake with frosting is one my favss

Jen said...

I can't wait to give these a try!
Ps. I love your new header - you chose the same font I used throughout my wedding! Love it!

xo jen
Pearls & Lace

ashley nicole catherine said...

oh really?? i LOVE it! definitely need to go revisit your wedding posts.. like now :)

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