Healthyish Carrot Cake Muffins!

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After seeing a flour free version of Carrot Cake in the winter Donna Hay Magazine, I’ve been dreaming about carrot cakes with creamy, fluffy, sweet cream cheese icing.

But as I’m trying to eat well, I had to find a healthier version, and potion controlled!

I found this  un -iced version by Generation Y foodie, http://www.generationyfoodie.com/2013/03/skinny-carrot-cake-muffins.html. 

I made some changes as follows:

  • Replaced some of the wholemeal flour with almond meal, which is what really attached me to the Donna Hay version.
  • Reduced the flour a little
  • Increased the rising agents
  • Added more spice (I love spices in cakes, it makes it seem sweeter) but add to your taste.
  • Used 1/2 a cup of dark brown sugar
  • Used Greek yogurt instead of Apple sauce
  • Used 1/2 cup of rice bran oil
  • Left out the other nuts
  • Made an icing

I really liked the muffins. Like Y generations, these Muffins are not overly sweet, if you prefer things sweet I would recommend adding more sugar to the mix and icing!

The carrots and almond made the texture lovely, soft and moist and they kept well in the fridge for 4 days!

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Ingredients:

  • 1 cup white flour
  • 1/2 cups of wholemeal  flour
  • 1/2 cup of almond meal
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 1/2tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp of ginger
  • 2 eggs, lightly beaten
  • 1 tbsp vanilla extract
  • ½ cup Greek yogurt
  • 1/2 cup rice bran oil
  • 1/4 cup skim milk approx.
  • 2 cup shredded carrots (approx 4-5 carrots, peeled and shredded)
  • ⅓ cup unsweetened raisins

Icing

1 tub of extra light spreadable Philadelphia cream cheese

1 tbs of lemon jucie

Sweetener of your choice to taste (icing sugar results in the best texture, I used granulated stevia to cut back on the sugar).

Steps:

1. Preheat oven to 180c. Line a 12 cup muffin tin with paper muffin cases.

2. Sift flours, meal, spices, salt, baking powder and soda (add any meal left from the wholemeal flour), into a bowl. Add raisins to the dry ingredients.

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3. In another bowl mix eggs, milk, oil,  vanilla and yogurt.

4. Add the wet ingredients to dry, mix. Add the carrots and mix well. Add milk until you reach the right consistency.

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5. Fill muffin cases 3/4 full with batter. Bake for 20 -25 minutes.

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6. Cool completely.

7. Mix icing ingredients in a bowl. Spread in muffins using a butter knife.

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If you choose not to ice the cakes they will keep in an airtight container, however refrigerate if iced.

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Delicious, not totally healthy but not that bad for you either!

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