Unlike traditional carrot
cake, which is heavy, these cupcakes are light and bouncy. No
bunny would suspect they are filled with delicious fiber-rich
carrots; kids won't either. Applesauce adds moisture and helps
reduce the oil content. Carrot cake has been a favorite since
1/2 cup canola oil
cups granulated sugar
teaspoons vanilla extract
1/2 cup chopped fresh pineapple
cup fresh pineapple juice
shredded peeled carrots
cup applesauce with cinnamon
2 3/4 cups cake flour
teaspoons baking soda
teaspoon baking powder
teaspoon ground nutmeg
teaspoons ground cinnamon
Neufchâtel Cheese Frosting
4 ounces Neufchâtel cheese
cup unsalted butter, softened
teaspoon vanilla extract
tablespoons fat-free milk
1/2 cup chopped walnuts
Preheat the oven to 350
batter: In an extra large bowl, use a mixer to cream
oil and sugar. Add the eggs and vanilla, beat for 1 minute.
3. Process the
pineapple, juice, carrots and applesauce in a
until smooth. Stir into the oil/sugar mixture.
4. In a large bowl,
stir the flour, baking soda, baking powder
and cinnamon. Add to the egg mixture all at once,
then beat on
medium speed until well blended.
5. Using a 1/4 cup
measure, scoop the batter into foil-lined
Bake in the preheated oven 16-18 minutes or
until tops bounce back when lightly
6. Remove from the
oven and use a large dessert spoon to ease
hot cupcakes out of the muffin tins. Set on a cooling rack.
In a deep medium bowl, beat the cheese and butter
a mixer. On low speed, add 2 cups of the confectioners'
beat until smooth. Add the vanilla and milk. Use
of the last cup of sugar to make a fluffy icing.
8. Ice when the
cupcakes are completely cool; top immediately
chopped walnuts so they will adhere to the icing.
about 24 cupcakes