The first time I had carrot cake was at the Boat House restaurant (does it still exist?) in San Diego, CA. With so many tempting chocolate choices to choose from, why would I want carrot cake? But, the waiter convinced me they were a customer favorite so I tried it, and….I was hooked (no pun intended - get it? Boat House restaurant - hooked?). Anyway, this is my clean version, still dense, moist and spicy and the topping is still lick your fingers yummy, even though it’s not cream cheese. Try them and see for yourself.

Ingredients:

  • 2 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • pinch ground allspice
  • 1/2 cup chopped pecans plus 1/4 more if used for topping
  • 1/2 cup dark raisins, chopped ( regular raisins are ok too)
  • 3 egg whites
  • 1/4 cup date sugar
  • 2 tbsp safflower oil
  • 1 tsp pure vanilla extract
  • 6 ounce can frozen unsweetened apple juice concentrate
  • 8 ounce can unsweetened crushed pineapple in juice
  • 3 cups grated carrots

Preparation:

  1. Preheat oven to 350 degrees.
  2. Place 22-24 liners in cupcake pans.
  3. Combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg and allspice in mixing bowl. Whisk thoroughly.
  4. Combine egg whites, oil, vanilla, apple juice, pineapple (with juice), and carrots in separate bowl and beat well.

    Wet and dry ingredients

  5. Add liquid to dry ingredients, mixing until flour disappears. Fold in raisins and nuts.
  6. Spoon batter into cupcake pans about 3/4 full.

    Fill cupcake liners with batter

  7. Bake approximately 25 minutes or until toothpick inserted into center comes out clean.
  8. Cool 5 minutes and remove cupcakes from pan.
  9. Just before serving top with honey yogurt fruit dip (recipe here) as your frosting.

    Finished cupcake

Nutritional Info:

Makes 22 - 24 servings.

Nutrients per serving:  Calories: 135, Cal. from Fat: 18, Total Fat: 2g, Sat. Fat: 0g, Carbs: 25g, Fiber: 3g, Sugars: 10g, Protein: 2g, Sodium: 34mg, Chol: 0mg

Notes:

Make sure that you don’t put the frosting on until you are ready to serve your cupcakes.  If you must frost beforehand you will need to refrigerate the cupcakes.

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6 Comments

 
  1. lizzy says:

    Great recipe.

  2. Melinda says:

    I love cupcakes! These look delicious. I can’t wait to make them.

  3. Ronda White says:

    Great post. Thanks!

  4. Johnette Folds says:

    I found your blog on google and read a few of your other posts. I just added you to my Google News Reader. Keep up the good work Look forward to reading more from you in the future.

  5. Eftychia says:

    So delicious and healty. I love your recipes. Thank you for all this amazing effort you make for us.

    • Kristy says:

      Thanks. We enjoy creating and preparing all the wonderful clean recipes on our blog and we are always happy to hear that others enjoy them too ~Kristy

 
 

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