Fall season is right around the corner, and we all know what that means – lots and lots of pumpkin flavored baked goodies to eat! Not to forget, good old cinnamon flavored ones too! Cakes and cookies with cinnamon in them are my all time favorite. The wonderful aroma of cinnamon-y goodies baking in the oven can be matched by no other.
It was the foodie’s birthday last week, and although it was agreed upon that there wouldn’t be any cake this time (we have eaten way too much cake and rich food in the past few weeks), I just couldn’t ‘not bake a cake’. I restrained from turning on the oven up until the morning of his birthday, and then I just decided to go ahead and bake, for the greater good of mankind; because we all know that CAKE is the answer to everything. Isn’t it?
Once I decided to bake a cake, I googled and found this recipe, and adapted it to my liking. I made cupcakes instead of one large cake; substituted a part of the flour with whole wheat flour, and butter with canola oil – just to make it a tad bit healthier.
You will not even notice that the cupcakes are egg-less, and that they have whole wheat flour in them. The texture of the cupcakes, the crunch of the pecans in them, and the amount of cinnamon and nutmeg in them is just right. It was healthy and tasty enough to make the foodie happy. 🙂
Egg-less Carrot Cupcakes with Cream Cheese Frosting
For the Cupcakes:
- Whole Wheat Flour – 3/4 cup
- All Purpose Flour/ Maida – 1 and 1/4 cups
- Baking Soda – 1 teaspoon
- Baking Powder- 1 teaspoon
- Cinnamon – 1 teaspoon
- Nutmeg – 1/8 teaspoon
- Salt – 1/2 teaspoon
- Thick Yogurt – 3/4 cup
- Water – 1/4 cup
- Brown Sugar – 1/2 cup
- Granulated Sugar – 1 cup
- Canola Oil – 1/2 cup
- Vanilla Extract – 1 teaspoon
- Grated Carrot – 2 cups
- Chopped Pecans – 1/4 cup
- 2 tablespoons flax seed meal in 6 tablespoons water
For the Frosting:
- Unsalted Butter (room temp) – 1/2 stick (4 tablespoons)
- Cream Cheese (room temp) – 8 oz.
- Powdered Sugar – 1 and 1/2 cups
- Vanilla extract – 1 teaspoon
For the Cupcakes:
- Preheat the oven to 350° F (180° C). Line the muffin/cupcake pan with cupcake liners.
- Prepare the egg substitute and keep it aside for 10 minutes.
- Sift the flour, baking soda, baking powder and salt into a mixing bowl. Add cinnamon and nutmeg to it.
- In a separate bowl, add the yogurt, water, brown sugar, granulated sugar, vanilla extract, and mix till sugar is dissolved and then add oil to it.
- Next, add the prepared flax egg substitute to the wet ingredient mixture.
- Add the dry ingredients to the above wet ingredient mixture in parts, making sure that there are no lumps. Do not over-mix the batter.
- Next, add the grated carrot and chopped pecans to the batter and fold them into the batter.
- Add the batter into the pan, making sure to fill the liners only up to two-thirds.
- Bake at 350° F (180° C) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool down completely on a cooling rack.
For the Frosting:
- Add the butter, cream cheese and vanilla extract to a mixing bowl and using an electric or stand mixer, beat it well till it forms a uniform mixture.
- Add the powdered sugar in parts to the above mixture and beat it, just enough to incorporate the sugar thoroughly into the frosting.
- Refrigerate the cream cheese frosting until ready to use.
- Once the cupcakes have completely cooled, add the frosting and toppings as desired (see notes).
Cupcakes: Nutrition Per Serving*: Calories – 143; Fat – 6 grams; Protein – 2 grams; Carbs – 19 grams; Fiber – 1 gram
Frosting (per cupcake): Nutrition Per Serving*: Calories – 86; Fat – 5 grams; Protein – 1 gram; Carbs – 9 grams; Fiber – 0 grams
- The nutrition per serving provided for the frosting is calculated assuming that the frosting gets divided equally for 22 cupcakes.
- The original recipe calls for 1 cup of powdered sugar, but I found the frosting to be too tangy for my taste, so I added 1 and 1/2 cups of sugar in total.
- The topping seen in the pics is toasted coconut flakes. If you would like to use the same, toast around half a cup of unsweetened coconut flakes in a pan (on the stove-top) and once cooled, sprinkle on the cupcakes.
- *Nutritional information from MyFitnessPal
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