CARROT CAKE CUPCAKES (NO SUGAR ADDED)

Carrot Cake Cupcakes (No Sugar Added) image

A nice little recipe for your sweet tooth. A wonderful carrot cake recipe with no sugar added-you won't be able to tell the difference. The dates help cut out processed sugar and add potassium. The carrots add some beta-carotene.

Provided by Cueball2012

Time 1h30m

Yield 10

Number Of Ingredients 13

Ingredients

nonstick cooking spray
1 cup pitted dates
1 cup water
1 ¼ cups whole wheat pastry flour
⅓ cup wheat germ
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup shredded carrots
¼ cup canola oil
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 10 cups of a 12-cup muffin pan with nonstick spray.
Combine dates and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender or food processor. Cover and pulse a few times, then process until pureed.
Mix flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.
Beat eggs lightly in a medium bowl. Stir in pureed dates, shredded carrots, canola oil, and vanilla; mix until well blended. Add wet ingredients to dry ingredients; mix by hand or blend with a mixer on low speed until all ingredients are combined. Pour batter into the prepared muffin cups, filling each one halfway.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 25 more minutes.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 25.9 g, Cholesterol 37.2 mg, Fat 7.3 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 193 mg, Sugar 10 g