Carrot muffin Ronit Penso

Carrot, Walnuts, Coconut and Raisins Cupcakes

Carrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoThere are so many recipes for carrot cupcakes, but it’s seems there’s always room for one more…

In this one, I tried to lower the amounts of sugar and fat by reducing the quantity of sugar by almost one cup, and by replacing half of the amount of oil with unsweetened apple sauce. Half of the white flour amount was replaced with whole wheat flour and chopped walnuts, golden raisins and shredded unsweetened coconut were added for additional flavor and textures.
The result is these dark, moist, flavorful and not overly sweet cupcakes, that I’m sure you’ll enjoy.

The cupcakes are great on their own, for breakfast or as a snack. For more impressive presentation, pipe THIS tasty butter cream on top, or spread with a simple cream cheese icing. The cupcakes freeze well (without the butter cream or icing) for up to 1 month, so no need to hesitate to make a large batch. If it’s still too large for your needs, simply cut all the amounts by half.

Makes: 24
Prep time: 25 minutes
Baking time: 25 minutes
Ingredients:
4 cups grated carrots (from about 12-14 carrots)
4 XL eggs
1 cup brown sugar
1/3 cup white sugar
2/3 cup oil
½ cup unsweetened apple sauce
1 cup white flour
1 cup whole wheat flour
1 Tbs baking powder
1 tsp baking soda
Dash salt
1 Tbs cinnamon
1 tsp vanilla
1 cup chopped walnuts
½ cup shredded unsweetened coconut
½ cup golden raisins
Butter cream from THIS recipe (optional)

1. Preheat the oven to 350F (175C). Line two muffin pans with baking cups.
2. Peel and chop the carrots roughly in a food processor. Place the eggs in a large bowl. Whisk lightly and add the brown and white sugar. Mix well. Add the oil and apple sauce, and mix again.

Carrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit Penso
3. Add the carrots and mix. Add both types of flour, baking powder, baking soda, salt, cinnamon and vanilla and mix well. Add the walnuts, coconut and raisins and mix briefly with a spatula.

Carrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit Penso
4. Fill the baking cups up to ¾ of their height. Bake for 25 minutes, or until a toothpick interested into the center of one cupcake comes out almost dry.
5. Transfer to a rack to cool. Serve as is, or top with icing, if using.

Carrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit PensoCarrot, Walnuts, Coconut and Raisins Cupcakes Ronit Penso

22 thoughts on “Carrot, Walnuts, Coconut and Raisins Cupcakes

  1. Nancy says:

    This is a fabulous reduced sugar version of carrot cake, Ronit. I love the addition of applesauce… carrots and apples are such a natural pair as it is. We must be on the same wavelength of foods this week… I too made carrot cake (I was absolutely craving it) though mine was far from healthy. When the next craving hits, I’ll definitely give your recipe a try. :)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you Nancy! :) I’m sure the “far from healthy” version was much tastier! This version is still far from “diet food” – but I don’t believe that eating cardboard can be good for us in the long run… :D Small, almost unnoticeable changes work better for me. I hope you’ll enjoy this when the next craving hits. I’ll be happy to hear your opinion. :)

      Like

    • Tasty Eats Ronit Penso says:

      Thank you Ish! I’m far from professional photographer, but I’m trying and I really appreciate your compliment! :)
      I hope you’ll enjoy the results once you have the time to make these cupcakes. I’ll be happy to hear your comments. :)

      Like

  2. SHIRLEY says:

    This looks really good and just suitable for these cold days and nights brrrr
    25 minutes to make 24 cakes is very reasonable (abt 1 minute work on each cake).
    :). I promise to post a photo of the outcome. Love from Jerusalem

    Like

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