Good-For-You Carrot Cupcakes Recipe

These good for you carrot cupcakes are made with tofu and wheat flour. Moist and soft when baked these carrot cupcakes are flavored with lemon juice and cinnamon with a dash of vanilla. With added shredded carrots and walnuts, the cood for you carrot cupcakes can be stored in the fridge.

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Eggs2
 Honey1 Cup (16 tbs)
 Cooking oil1⁄2 Cup (8 tbs)
 Bean curd8 Ounce, drained (Fresh Ones)
 Baking soda2 Teaspoon
 Ground cinnamon2 Teaspoon
 Lemon juice2 Teaspoon
 Vanilla2 Teaspoon
 Whole wheat flour2 Cup (32 tbs)
 Finely shredded carrot1 Cup (16 tbs)
 Chopped walnuts1 Cup (16 tbs)
 Cream cheese frosting1 Cup (16 tbs) (1 Recipe)

Nutrition Facts

Serving size: Complete recipe

Calories 5047 Calories from Fat 1963

% Daily Value*

Total Fat 221 g339.8%

Saturated Fat 28.6 g143.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3343.1 mg139.3%

Total Carbohydrates 699 g233%

Dietary Fiber 53.5 g214.2%

Sugars 456.7 g

Protein 99 g197.4%

Vitamin A 517.9% Vitamin C 25.7%

Calcium 81.5% Iron 172.5%

*Based on a 2000 Calorie diet

Directions

In a blender container or a food processor bowl combine the eggs, honey, oil, bean curd, baking soda, cinnamon, lemon juice, and vanilla.
Cover and blend or process till smooth.
Pour the mixture into a large mixing bowl.
Beat in the whole wheat flour and carrot.
Stir in the walnuts.
Grease 2 1/2 inch muffin pans or line with paper bake cups; fill 3/4 full.
Bake in a 325° oven about 20 minutes or till done.
Cool thoroughly on a wire rack.
Spread with Cream Cheese Frosting.
For a decorative frosting, use a cake comb to spread.
Store cupcakes, covered, in refrigerator.
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