Well, these don’t look like much, but this is yet another winner from my girl. Jeridth chose these muffins for this week’s recipe.
Is this a muffin or a cupcake? Because I didn’t frost them, I’m going with muffins. I believe you could easily pass these off as cupcakes if you made the lemony cream cheese frosting that is part of the recipe.
These cupcakes or muffins are quite healthy and low fat for a cupcake or a muffin. Besides the eggs and 1/4 cup of canola oil, there are no other fats in the batter. There is also only 3/4 cup of sugar. That’s not bad at all. Although the cake is topped with cream cheese frosting, it only contains 10 grams of fat and 236 calories per serving.
These are very moist, which surprised me. Really moist. They don’t taste low fat at all, and they don’t have the dense, chewy texture that is usually associated with low fat baking. Because I rarely consume full fat carrot cake, I don’t know how they compare. There is a very subtle carrot flavor here and cinnamon and nutmeg are the main flavors.
The recipe is pretty standard, except for grating the carrots finely. This recipe takes just 10 minutes to prepare and about 20 minutes to bake.
These are definitely something I will make again, and I want to say a big thank you to Jeridth for choosing something I would never have chosen to make myself.
Low Fat Carrot Cake Muffins Recipe
