I try to limit my family’s added sugar consumption to be in-line with the American Heart Association’s daily recommendation for added sugar. However, that doesn’t mean we are a sugar-free household. Though on most nights we simply have fruit for dessert, we do enjoy the occasional chocolate chip cookie and almost always have cake on birthdays. I especially like cupcakes because they are easy to serve and portion controlled.
Carrot cake is one of my favorite cakes to make. It is delicious, loaded with little gems of flavor, and can be made with 100% whole wheat flour without anyone noticing (read more on whole grains). This recipe is a slight adaption of the Super-Moist Carrot Cake from Foster’s Market in Durham, NC. Note: though we have reduced the amount of added sugar (trust me, you won’t notice) in the recipe, each cupcake contains 12 grams (1 tablespoon) of added sugar. And this is before adding frosting.
Recipe makes 24 cupcakes.
- 4 cups carrots * (grated)
- 1 cup raisins *
- 2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ¾ cup avocado oil (or other healthy oil)
- ¾ cup brown sugar
- ¾ cup granulated cane sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F
- Line muffin pans with paper cups
- Mix carrots and raisins in a bowl, set aside
- Combine flour, cinnamon, cloves, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, combine eggs, oil, sugars, and vanilla. Mix until well blended
- Add flour mixture and stir until just combined
- Fold in the carrot mixture until just incorporated
- Scoop 1/4 cup of batter into prepared muffin cups (an ice cream scoop makes this easy and uniform)
- Bake in preheated oven for 22 to 25 minutes, until a toothpick inserted into the middle of the muffin comes out clean
- Let cupcakes cool completely prior to serving
*Note: These are fruits and vegetables that I choose to purchase organic. Read more on pesticides and produce.
I serve these cupcakes with a little swirl of Foster’s cream cheese frosting. These cupcakes keep well in the refrigerator for several days and can even be frozen for several weeks (with or without frosting).