There’s no denying cupcakes are both cute and tasty; however, they aren’t always healthy. Here in the Foodstirs Test Kitchen, we used whole wheat pastry flour, carrots, and applesauce to make wholesome, moist cupcakes that are delicious, cute, and healthy! These are the perfect treats to celebrate National Carrot Cake Day, Feb. 3, or any day!
Kids Can Help:
Sift the flour.
Measure all of the dry ingredients.
Grate carrots.
Crack the eggs.
Make the icing.
Frost the cupcakes.
Carrot Cake Cupcakes
2 cups whole wheat pastry flour, sifted 2 cups granulated sugar 2 teaspoons cinnamon 2 teaspoons baking soda ¼ teaspoon salt 3 cups carrots, grated 1⅓ cups applesauce 4 eggs 8 ounces light cream cheese ½ cup butter 2 teaspoons vanilla 1 pound powdered sugar
Preheat oven to 350°F. Grease cupcake pans or line with cupcake papers. In a large bowl, mix together 2 cups sifted whole wheat pastry flour, 2 cups sugar, 2 teaspoons cinnamon, 2 teaspoons baking soda, ¼ teaspoon salt. Stir in 3 cups grated carrots and 1⅓ cups applesauce. Mix in 4 eggs, one at a time. Fill each cupcake liner ¾ of the way. Bake for 12-15 minutes or until tops spring back when touched. For the icing, beat 8 ounces light cream cheese, ½ cup butter, and 2 teaspoons vanilla until creamy. Beat in 1 pound of powdered sugar. Pipe frosting onto cooled cupcakes. Store in the refrigerator.
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~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef
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