Carrot Cake Cupcakes

I'm not the biggest fan of carrot cake but my mom LOVES it and I know it is pretty fattening so I made this guilt-free recipe and apparently it is just as good.



Ingredients:

Cupcakes

1 1/2 cups grated carrots (use cheese grater, make as small as possible)
1 cup Classic Yellow cake mix
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free Egg Beaters
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder

Frosting

4 oz. softened fat-free cream cheese
1/3 cup Fage Total 0% Greek Yogurt
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve.

MAKES 12 SERVINGS

Serving Size: 1 CUPCAKE
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g