You know that feeling of wanting to eat another piece of cake or have another scoop of ice cream, but stopping yourself because of the buttery icing and heavy cream. Do you ever wish that somehow, cupcakes would be GOOD for you…that having that extra one is something that you can totally love? Well, these deliciously oat-ful cupcakes are the solution to provide you with the perfect guilt-free dessert or snack or…breakfast!!
Gavin has a SUPER big sweet tooth, and he is particularly partial to anything containing cream cheese icing…so I was a little nervous for him to try these…I didn’t know if they would make the cut and satisfy his cream cheese loving sweet tooth. But, they were a success and he loved them!!
The best part is that these little guys are full of fiber, protein, healthy complex carbs, and flavorful spices. Even in spring and summer, I am a sucker for anything containing cinnamon, nutmeg and raisins…something about adding fresh carrots and light fluffy icing makes them perfect for any time of year.
Carrot Cake Cupcakes
2 Cups oat flour (oatmeal blended in the blender)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 Cup brown sugar
2 eggs
2 Tablespoons 0% plain greek yogurt
1/4 Cup almond milk (or any kind of milk you want!)
1/4 Cup water
1/3 Cup raisins
2 large carrots, shredded
Preheat the oven to 350 degrees. Spray a 12 muffin, muffin tin with non-stick spray.
In a large bowl, combine oat flour, baking soda, baking powder, salt, cinnamon and nutmeg and mix well.
Next, add brown sugar, eggs, greek yogurt, milk and water and gently mix until batter in moist.
Gently fold in the raisins and carrots.
Spoon the batter into muffin tins (3/4 of the way full). Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow them to cool for about 10 minutes and then place them on a cooling rack to cool the rest of the way. When the cupcakes are completely cool…ice them (recipe below)!
While the cupcakes are baking, make the icing.
Greek Cream Cheese Icing
1 8oz package of 1/3 less fat cream cheese
1/4 Cup 0% plain greek yogurt
3 drops of liquid stevia (you can use powder sugar or splenda)
1/4 Cup brown sugar
Allow the cream cheese to soften, whip all of the ingredients together with a mixer on high speed and then put in the fridge to chill.
Obsessed! These are amazing Linds!
I love recipes like this but need a sheet cake carrot cake recipe that uses only oat flour. Can this recipe be used as a sheet cake instead? Thanks!
Yes! You can definitely make it into a sheet cake…I would double the recipe if you are using a larger pan.