Very Moist Low-Fat Carrot Cake Muffins Recipe

"Got the basic recipe from Taste Of Home. But I added a few things and substituted the brown sugar with Splenda brown sugar blend. You can also make it in 2 8" layer cake pans."

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (63.9 g)
Calories 148.4
Total Fat - 3.3 g
Saturated Fat - 0.5 g
Cholesterol - 0.6 mg
Sodium - 82.1 mg
Total Carbohydrate - 29.2 g
Dietary Fiber - 2.2 g
Sugars - 18.7 g
Protein - 2.4 g
Calcium - 20.7 mg
Iron - 0.6 mg
Vitamin C - 5.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F. In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots, walnuts and pineapple. Pour into muffin tins that are either sprayed with Pam or lined with cupcake paper liners. Or pour into 2 8" cake pans that have been sprayed with Pam.

Step 2

Bake at 350° F. for 25-30 minutes for muffins or until a toothpick inserted in the center comes out clean. Bake layer cake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.