Dessert

Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes is for Dessert.

Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes takes 10 minutes to prepare.

Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes takes 20 minutes to cook.

Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes makes 18 servings.

The ingredients for Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes are:

* Egg substitute, liquid (Egg Beaters), .5 cup
* Egg white, 4 serving
* *Crisco Pure Vegetable Oil, 15 tbsp (1/3 cup)
* unsweetened applesauce (4 oz), 0.33 cup
* Mott's Apple Juice, 8 oz
* Water, tap, .25 cup (8 fl oz)
* Flour, whole grain, 3 cup
* Baking Powder, 3 tsp (1 tbsp)
* Baking Soda, 1 tsp
* Salt, 1 tsp
* Cinnamon, ground, 2 tsp
* Nutmeg, ground, .25 tsp
* raisins (mini-box), .5 serving
* Carrots, raw, 2. cup, grated
* *Philadelphia Fat Free Cream Cheese, 8 oz
* Butter, unsalted, .5 tbsp
* *Splenda, 2 tsp
* Vanilla Extract, 2 tsp

Here is how you make Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes:

Preheat oven to 350 F.Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside.Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg.Grate carrots and spray cupcake liners with non-stick cooking spray.Gently stir wet ingredients into dry ingredients just until moistened. Fold in carrots and raisins.Pour equal amounts into muffin tins and bake at 350 F for about 20 -25minutes. Cool cake completely and frost with blended cream cheese frosting.Keep in fridge.Number of Servings: 18Recipe submitted by SparkPeople user NATNEAGLE.

The nutritional information for Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 213.2

• Total Fat: 12.5 g
• Cholesterol: 3.2 mg
• Sodium: 402.9 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 3.1 g
• Protein: 6.5 g

The dietary needs meet for Low Sugar Carrot Cake and Cream Cheese Frosting Cupcakes is Sugar Free