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Golden wheat carrot muffin/cupcake

Hi and happy hump day! Today I decided to blog about one of my favorite desserts carrot cupcakes! The recipe calls its a cupcake I call it a muffin because I never frost it and its just so yummy on its own. I have     served it on more than one occasion and everyone seems to love it. The best thing about this cupcake aside from the yummy taste, is its low calorie count, no added sugar and the ease in making it. I put the numbers into a recipe calculator and one cupcake is roughly 158 calories, compared that to your average tasty cupcake it is low.

I found this recipe in one of my recipe books The Cake Bible. I made no changes to the recipe but instead of using a ring I used my muffin tins instead. 

This recipe will produce about  18 cupcakes

2 cups finely shredded carrots

1/4 cup freshly squeezed lemon juice

1 cup sifted whole wheat flour

1 cup sifted cake flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

2 large eggs

10 tablespoon unsalted butter, melted

3/4 cup honey

Preheat oven to 350 degrees Fahrenheit 

In a small bowl combine the shredded carrots and lemon juice.

In a large mixing bowl combine all the dry ingredients (wheat and cake flour, salt, baking powder, baking soda and cinnamon) and mix for 30 seconds to blend.

Add the eggs, butter, honey and carrot mixture. Mix on low speed till the dry ingredients are moistened then increase to medium speed or high speed if using a hand mixer for 30 seconds. 

Scrape the batter into prepared muffin tins which have cupcake sleeves.

Fill each cup about 3/4 way full

Bake on the top rack of oven for about 15 minutes or until a pick tester comes out clean.

Place on a rack straight from the oven to cool the pan.

Flip over and allow cupcakes to cool down.

Optional frosting

The recipe calls for a white chocolate cream cheese frosting. I have tried it once when I baked this as a cake and it is so good 🙂 

Enjoy anytime of the day with your favorite beverage. The British in me loves mine best in the morning  along with a cup of English black tea. Try it and let me know what you think.



  1. bisodun
    April 10, 2013 / 6:57 am

    Looks yummy! I miss ur cakes mehn!

  2. MsMay
    April 10, 2013 / 7:03 am

    So yummy!!!! On my list to bake next weekend. I made your yummy meatpies last weekend and substituted with all wholewheat pastry flour and sweet potatoes instead of white potatoes. Came out super tasty although I will probably use less sweet potato next time. Still having a hard time with folding the dough though!!!!! LOL.

    • April 18, 2013 / 7:06 pm

      Let me know how it turns out dear. LOL @ sweet potatoes, it can be overbearing.

  3. April 10, 2013 / 8:42 am

    Yum! I'm going to try this out with almond or coconut flour 🙂

    It'll have to wait until I'm having people over because I'll end up eating it all – this is why I hardly ever bake.

    Welcome back (again) 🙂

  4. April 10, 2013 / 11:48 am

    I love this carrot cake/ muffin. So yummy, I'll have to try it out on my own soon.

  5. Titi
    April 10, 2013 / 12:02 pm

    They are so good! Will try them with hubby's niece this weekend:-)

  6. April 10, 2013 / 1:20 pm

    Muffins and English Black Tea go together well! I may give this a try (or you may just make some more and I may pick them up instead):-).

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