Grate Carrot Cupcakes!

I was ecstatic when I discovered how well my new favorite cooking addition could grate carrots.

(Click here to see my new LOVE.)

This truly is an amazing invention! I am really in love with my Cuisinart Duet Blender/Food Processor!

The last time I was in love with an appliance was ten years ago when I bought my bottom freezer refrigerator.

I couldn’t stop cooking before we met, now I really don’t have time for anything else!

This recipe creates a much denser, fibrous, carrot cake, it’s from Prevention magazine. I was skeptical at first, no butter is required, very little sugar is added, and only the whites of eggs are used. How must these taste?! Well, really good! The traditional baking ingredients were not missed! And the added benefit is I didn’t feel the normal guilt I feel when I eat more than one of my baked results.

Carrot Coconut Cupcakes
1 ½ C Dark brown sugar
4 Egg whites
1/3 C unsweetened apple sauce
2 C Flour
2 t Baking soda
2 t cinnamon
½ t salt
1/8 t nutmeg
1/8 t ground ginger
2 C grated Carrots
1/2 C shredded coconut
1/3 C chopped walnuts or pecans
¾ C Canola oil

Mix all dry ingredients in medium bowl and wet ingredients in large bowl. Add the dry and wet together not over mixing. Then fold in carrots, cocount, and nuts. Bake at 350 degrees, let cool then frost. This makes about 24 cupcakes.
Cream Cheese Frosting: 12 oz. reduced fat cream cheese, 1 C powdered sugar, ½ t vanilla


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