I had a craving for carrot cake the other day and found a delicious recipe that I thought would still taste good after I took out most of the refined sugar. Surprisingly it worked. I made these in both regular size cupcakes and minis. I indulged in a mini cupcake and it was worth it. These are very good. Even Alan, who is a sweet treat addict, liked these. By the way, he’s my true test if a sweet treat is really good or not, he considers himself a bit of a dessert connoisseur
I found the recipe over here, but fine tuned it a bit to suit our family.
The original recipe called for 1 1/3 cups of sugar for the cake. I read many of the comments that said they reduced the sugar to 3/4 cup with good results. I took it down to a 1/2 cup and it still tasted really good. The pineapple is sweet which helps. If you remove the pineapple from the recipe you may want to increase the sugar back to 3/4 cup.
I reduced the powdered sugar in the frosting as well and added milk to make it more or less a glaze. The original recipe calls for 3 cups of powdered sugar. I only made a half of batch so should have used 1 1/2 cups. I ended up only using 3/4 cup and we liked it. in all honesty it could have probably been reduced a little more. However, since I’ve cut most sugar out of my life I’m finding that I don’t like things as sweet. This is definitely something you will want to adjust for your own taste buds.
Carrot Cake Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup sweetened or unsweetened flaked coconut
- 1/3 cup chopped pecans
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 3 tablespoons canola oil
- 2 large eggs
- 2 cups grated carrot
- 1 1/2 cups canned crushed pineapple, drained
- Cooking spray
- 1 tablespoon butter, softened
- 4-ounce cream cheese, softened
- 3 /4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup milk
- Combine flour, sugar, coconut, pecans, baking soda, salt, cinnamon and nutmeg together. In a separate bowl mix oil & eggs until well mixed. Add egg, carrot, and pineapple to flour mixture and combine well.
- Fill cupcake tins about 3/4 full.
- Bake at 350 for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- For glaze/frosting:
- Mix all ingredients together. You can adjust the thickness of the glaze by adding or reducing the amount of milk you use. Frost cupcakes.