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You are here: Home / Archives for carrot cake recipe

Carrot Cake Cupcakes

March 12, 2014 by Beeb 10 Comments

Carrot Cake Cupcakes

Compensation provided for this post.

Last month, I hosted a dinner at my house and wanted to bake a carrot cake, so I pulled out one of my favorite vintage cookbooks, Favorite Recipes of America: Desserts. This cookbook was published in 1968, and as far as I’m aware it’s not in print any more, but there are several used copies available on Amazon, which is cool! I love this cookbook and refer to its carrot cake recipe any time I make one. This cookbook compiled recipes from people all over the country, and this tasty recipe was submitted by Sharon A. Longaker, who won a blue ribbon at the Kentucky State Fair for her efforts. Because I wanted to make this recipe sugar free, I made a few adaptations to it, including the fact that I baked it as cupcakes rather than using a tube pan. This way, I was able to frost some cupcakes and leave the others plain.

 

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Carrot Cake Cupcakes
Author: Beeb Ashcroft - Recipe adapted from Sharon A. Longaker's carrot cake recipe originally published in "Favorite Recipes of America: Desserts"
Recipe type: Dessert
 
Sugar free carrot cake cupcakes, adapted from a classic recipe!
Ingredients
  • 1½ cups vegetable oil
  • ¾ cup Truvia Baking Blend
  • 4 egg yolks
  • 4 egg whites
  • 5 TBSP hot water
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1½ cups grated raw carrot
  • 1 cup chopped walnuts
Instructions
  1. In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
  2. Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
  3. Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!
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Sugar Free Carrot Cake Cupcakes

Since this is a stout cake, I left half of the cupcakes plain so that they could be enjoyed almost like a muffin. Eaten plain, these cupcakes should be suitable for those with diabetes. This recipe was created 40 years before Truvia Baking Blend was invented, and it worked great – so it’s easy to adapt any classic recipe to work with Truvia. Try toasting one of of these cupcakes with butter – mmmm!

Carrot Cake Cupcake With Frosting

I used a traditional cream cheese frosting on the other half, for those who can consume sugar. The frosting recipe for this cake in the original cookbook calls for 3/4 of a margarine stick, 4oz cream cheese, 2 teaspoons of vanilla and 1 box of powdered sugar. Since my margarine was in a tub rather than stick – not to mention my powdered sugar being in a large bag rather than the standard small box this recipe called for – I just improvised and “Eyeballed it”, especially since I didn’t need as much frosting with only half the batch getting any. I used all the same ingredients in proportions that “Looked about right”, and it worked out great!

Do you use vintage cookbooks? Have you ever adapted one of the recipes?

Filed Under: Food, recipe Tagged With: baking, baking blend, carrot cake, carrot cake cupcakes, carrot cake recipe, cupcakes, recipes, sugar free, sugar free recipe, truvia, truvia baking blend, TruviaTM

Carrot Cake Recipe with Truvia® Baking Blend

August 9, 2012 by Momstart 16 Comments

This moist carrot cake loaded with walnuts and raisins and topped with a rich cream cheese frosting makes for a satisfying dessert or mid-day snack. This reduced sugar version of the original is made with Truvia® Baking Blend and has 30% fewer calories and 60% less sugar*.

Carrot Cake with Truvia® Baking Blend

Makes: 24 pieces

Ingredients:

clip_image002Cake:

2 ¼ cups all purpose flour
1 cup Truvia® Baking Blend
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
2 ½ tsp cinnamon
4 eggs, beaten
1 cup canola oil
½ cup buttermilk
1 tsp vanilla
3 cups finely shredded carrots
¾ cup chopped walnuts
¾ cup raisins

Frosting:
½ cup Truvia® Baking Blend
8 oz reduced fat cream cheese

 
 

Instructions:

1. Preheat oven to 350°F. Spray a 9×13-inch cake pan with non-stick spray.

2. In a large bowl, combine flour, Truvia® Baking Blend, baking powder, baking soda, salt, and cinnamon and whisk together.

3. In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.

4. Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.

5. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

6. Grind the Truvia® Baking Blend in a blender, food processor, or coffee grinder.

7. Add Truvia® Baking Blend to cream cheese and whip with a mixer until light and fluffy.

8. Spread on cooled cake.

 

Nutrition Facts per serving: (1 piece; 80g)

Calories 230; Total Fat, 14g; Saturated Fat, 2.5g; Trans Fat, 0g; Cholesterol, 40mg; Sodium, 200mg; Total Carbohydrate, 28g; Dietary Fiber, 1g; Sugars, 11g; Erythritol, 6g: Protein, 4g; Vitamin A, 35% DV; Vitamin C, 2% DV; Calcium, 6% DV; Iron, 6% DV.

clip_image004

Find this recipe and more at www.truvia.com/baking


* This cake has 230 calories and 11 grams of sugar per serving as compared to a sugar-sweetened cake that has 320 calories and 30 grams of sugar per serving.

Filed Under: recipe Tagged With: baking blend, carrot cake recipe, natural sweetener, truvia

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