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Very Moist Low-Fat Carrot Cake Muffins

Here's how you make Very Moist Low-Fat Carrot Cake Muffins
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  • Servings: 24
  • Prep: 30m
  • Cook: 25-35m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 2 cups brown sugar (packed, I use Splenda brown sugar blend)
  • 1/2 cup buttermilk
  • 2/3 cup Egg Beaters
  • 2 tablespoons oil (canola oil)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3 cups carrots, grated
  • 1 can (8 ounces) unsweetened crushed pineapple (drained)
  • 1/2 cup chopped walnuts
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 3: Frost with your favorite cream cheese frosting.

We hope you enjoy this recipe!

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