Brunch

Carrot Cake Cupcakes, Whole Wheat Fat Free is for Dessert.

Carrot Cake Cupcakes, Whole Wheat Fat Free takes 30 minutes to prepare.

Carrot Cake Cupcakes, Whole Wheat Fat Free takes 15 minutes to cook.

Carrot Cake Cupcakes, Whole Wheat Fat Free makes 12 servings.

The ingredients for Carrot Cake Cupcakes, Whole Wheat Fat Free are:

* 1? cups whole wheat pastry flour
* ? cup splenda sugar blend for baking
* 1 tsp baking powder
* 1 tsp baking soda
* 1? tsp cinnamon
* ? tsp salt
* 1 whole carrot, shredded
* 1? cup unsweetened applesauce
* 1 tsp vanilla extract

Here is how you make Carrot Cake Cupcakes, Whole Wheat Fat Free:

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.Number of Servings: 12Recipe submitted by SparkPeople user LOVETOTRI.

The nutritional information for Carrot Cake Cupcakes, Whole Wheat Fat Free is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 103.7

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 201.0 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 2.3 g
• Protein: 2.1 g

The dietary needs meet for Carrot Cake Cupcakes, Whole Wheat Fat Free is Lactose Free