Low Fat Carrot Cupcakes Recipe

Low Fat Carrot Cupcakes Recipe

We’re all on the yearly mission of trying to get a beach ready body in time for the summer but sometimes our sweet tooth can get in the way.

Nadia G from Bitchin’ Kitchen has found a solution to your cravings whilst still keeping your figure in check.

Here’s what you’ll need and how to make these delicious, low fat carrot cupcakes, enjoy!

Low Fat Carrot Cupcakes

Makes: 18 cupcakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

Cupcakes:

270 grams carrots, peeled and grated

2 eggs & 1 egg White

125 grams plain low fat yogurt

60 grams apple sauce (unsweetened)

60 grams brown sugar

1 vanilla pod, seeded

60 grams raisins

2 tablespoons cocoa butter, melted - I believe you can buy at tesco

130 grams whole wheat flour

125 grams plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

Low-fat Cream Cheese Frosting:

450 grams low-fat cream cheese

125 grams raw sugar, pulverized

1/2 vanilla pod, seeded

Method:

Making cupcake batter: In a bowl, add carrots, eggs, egg white, yogurt, apple sauce, brown sugar, vanilla seeds, raisins, pumpkin seeds, and cocoa butter and mix well. In a separate bowl whisk together both flours, baking powder, sea salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until combined.

Making cream cheese frosting:  To a bowl add low-fat cream cheese, sugar and vanilla seeds. Mix until smooth.

Preheat oven to 170°C.

Making cupcakes: Spoon mixture into a lined muffin tin and bake for 25 minutes, until a toothpick comes out clean. Cool for 10-15 in the tin, before removing and left to cool on a cooling rack. Pipe icing onto cupcakes.

Series 2 of Bitchin' Kitchen starts on the 12th May at 10pm on the Food Network.

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