Name: Carrot Cake Cupcakes (No Sugar Added)
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Nonstick cooking spray -; Pitted dates - 1 cup; Water - 1 cup; Whole wheat pastry flour - 1 ¼ cups; Wheat germ - ⅓ cup; Pumpkin pie spice - 1 teaspoon; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Eggs - 2 large; Shredded carrots - 1 cup; Canola oil - ¼ cup; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Cupcakes (No Sugar Added)

1. Nonstick cooking spray -

2. Pitted dates - 1 cup

3. Water - 1 cup

4. Whole wheat pastry flour - 1 ¼ cups

5. Wheat germ - ⅓ cup

6. Pumpkin pie spice - 1 teaspoon

7. Baking powder - 1 teaspoon

8. Baking soda - ½ teaspoon

9. Salt - ¼ teaspoon

10. Eggs - 2 large

11. Shredded carrots - 1 cup

12. Canola oil - ¼ cup

13. Vanilla extract - 1 teaspoon

How to cook deliciously - Carrot Cake Cupcakes (No Sugar Added)

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray 10 cups of a 12-cup muffin pan with nonstick spray.

2. Stage

Combine dates and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender or food processor. Cover and pulse a few times, then process until pureed.

3. Stage

Mix flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.

4. Stage

Beat eggs lightly in a medium bowl. Stir in pureed dates, shredded carrots, canola oil, and vanilla; mix until well blended. Add wet ingredients to dry ingredients; mix by hand or blend with a mixer on low speed until all ingredients are combined. Pour batter into the prepared muffin cups, filling each one halfway.

5. Stage

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 25 more minutes.