{"id":1228,"date":"2013-05-28T08:39:18","date_gmt":"2013-05-28T15:39:18","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=1228"},"modified":"2017-02-18T14:38:07","modified_gmt":"2017-02-18T22:38:07","slug":"carrot-cake-cupcakes","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/carrot-cake-cupcakes\/","title":{"rendered":"Healthy Carrot Cake Cupcakes"},"content":{"rendered":"<p>What is the difference between a cupcake and a muffin? I&#8217;m not sure, but these delicious little carrot cake cupcakes (muffins?) are pretty exciting for a few reasons&#8230; Not only do they taste as good as any carrot cake I&#8217;ve ever had, they&#8217;re so much healthier than a typical carrot cake drenched with oils and processed sugars. Plus, they&#8217;re full of vitamins, fiber, and omega 3&#8217;s. And if that wasn&#8217;t enough, they&#8217;re actually moist and <em>fluffy<\/em> (always a challenge with eggless baking). Oh! And I created a totally bizarre and healthy cream-cheese-like icing from tofu that works perfectly with these cupcakes (more on that at the bottom). <!--more--><\/p>\n<p><img loading=\"lazy\" itemprop=\"image\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCake.jpg\" alt=\"Carrot Cake Cupcakes\" width=\"700\" height=\"662\" class=\"alignnone size-full wp-image-1232\" \/><\/p>\n<p><strong><em>Makes 9 cupcakes (or a 8&#215;8 cake)<\/em><\/strong><\/p>\n<div class=\"content-box-green\">\n<h4 style=\"text-align: center;\">Cupcake Ingredients:<\/h4>\n<div class=\"one-half first\">\n<ul>\n<li itemprop=\"recipeIngredient\"> 3 tablespoons flax seed<\/li>\n<li itemprop=\"recipeIngredient\"> \u00bd cup water<\/li>\n<li itemprop=\"recipeIngredient\"> 1 \u00bd cups spelt or whole wheat flour<\/li>\n<li itemprop=\"recipeIngredient\"> \u00bd cup Sucanat (unprocessed sugar)<\/li>\n<li itemprop=\"recipeIngredient\"> 1 \u00bd teaspoons baking soda<\/li>\n<li itemprop=\"recipeIngredient\"> 1 teaspoon baking powder<\/li>\n<li itemprop=\"recipeIngredient\"> 1 teaspoon cinnamon<\/li>\n<\/ul>\n<\/div>\n<div class=\"one-half\">\n<ul>\n<li itemprop=\"recipeIngredient\">\u00bd teaspoon cloves<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd teaspoon nutmeg<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd teaspoon salt<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd cup applesauce<\/li>\n<li itemprop=\"recipeIngredient\">\u00bc cup melted coconut oil<\/li>\n<li itemprop=\"recipeIngredient\">2 tablespoons maple syrup<\/li>\n<li itemprop=\"recipeIngredient\">1 \u00bd cups grated carrots<\/li>\n<li itemprop=\"recipeIngredient\">1 cup chopped walnuts<\/li>\n<li itemprop=\"recipeIngredient\">1 cup raisins<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p><em>Preheat the oven to 350\u00ba F<\/em><\/p>\n<h4>Step One<\/h4>\n<p>Make the flax &#8216;eggs&#8217;. Did you know you can create an egg substitute by using 1 tablespoon ground flax seed with about 3 tablespoons warm water? This acts as an effective binding agent in baked goods. Just whip the flax and water with a fork and let it sit for 5-10 minutes until thick. For this cake, we need about 3 flax eggs, or 3 tablespoons flax and 1\/2 cup water. Whip this together and set aside.<\/p>\n<h4>Step Two<\/h4>\n<p>In a large mixing bowl, combine the flour, Sucanat, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Gently mix the ingredients until well combined. <\/p>\n<div class=\"content-box-gray\">\n<strong>Sucanat<\/strong> is a type of sugar that is unrefined. The cane juice is simply heated and cooled to form dark brown crystals that retain their molasses and vitamin content. The flavor is stronger, but it is much more pure and whole than refined white or brown sugar. If you&#8217;re going to be baking with sugar, Sucanat is the ideal choice.\n<\/div>\n<h4>Step Three<\/h4>\n<p>In another bowl, pour in the flax &#8216;eggs&#8217; and mix with the applesauce, melted coconut oil, maple syrup, carrots, walnuts, and raisins. Then, gently fold the wet ingredients into the dry ingredients until well combined but do not over mix. <\/p>\n<h4>Step Four<\/h4>\n<p>Transfer the batter to cupcake liners or a lightly-greased cake pan. Bake at 350\u00ba F for about 35 minutes until the tops turn golden brown and a toothpick comes out clean. Allow to cool in the pan for at least 10 minutes before attempting to remove them.<\/p>\n<p><img loading=\"lazy\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling.jpg\" alt=\"Carrot Cake Cooling\" width=\"700\" height=\"674\" class=\"alignnone size-full wp-image-1229\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling-300x289.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling-364x350.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling-608x585.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling-313x301.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling-50x48.jpg 50w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeCooling-100x96.jpg 100w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><img loading=\"lazy\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing.jpg\" alt=\"Carrot Cake Cupcake Tofu Icing\" width=\"700\" height=\"795\" class=\"alignnone size-full wp-image-1230\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing-264x300.jpg 264w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing-364x413.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing-608x691.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing-313x355.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing-42x48.jpg 42w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeIcing-85x96.jpg 85w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><\/p>\n<h3>Tofu Cream Cheese Icing<\/h3>\n<p>Right out of the pan, these make great carrot cake muffins. But a healthy tofu-based icing kicks these cupcakes to a whole other level, and it&#8217;s so easy to whip up in under 5 minutes. This icing recipe is light and mildly sweet as written, which is perfect for my tastes, but you could easily add more sweetener or oil for a richer icing.  <\/p>\n<div class=\"content-box-green\">\n<h4 style=\"text-align: center;\">Tofu Icing Ingredients:<\/h4>\n<div class=\"one-half first\">\n<ul>\n<li>8 oz firm silken tofu<\/li>\n<li3 tablespoons Earth Balance margarine or coconut oil<\/li>\n<li>3 tablespoons maple syrup<\/li>\n<\/ul>\n<\/div>\n<div class=\"one-half\">\n<ul>\n<li>2 teaspoons lemon juice<\/li>\n<li>2 teaspoons vanilla<\/li>\n<li>Splash of soymilk as needed<\/li>\n<\/div>\n<\/div>\n<p>Combine all ingredients into a blender with a few teaspoons of soy milk and blend until creamy. Give it a taste and adjust any ingredients to your liking. Allow to chill for at least 30-60 minutes before icing the cupcakes. <\/p>\n<p><img loading=\"lazy\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit.jpg\" alt=\"Carrot Cake Split\" width=\"700\" height=\"506\" class=\"alignnone size-full wp-image-1231\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit-300x217.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit-364x263.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit-608x439.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit-313x226.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit-66x48.jpg 66w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/CarrotCakeSplit-133x96.jpg 133w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is the difference between a cupcake and a muffin? I&#8217;m not sure, but these delicious little carrot cake cupcakes (muffins?) are pretty exciting for a few reasons&#8230; Not only&#8230;  <a class=\"g1-link g1-link-more\" href=\"https:\/\/oneingredientchef.com\/carrot-cake-cupcakes\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[19],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1228"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=1228"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1228\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/1263"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=1228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=1228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=1228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}