Spring is the season for Carrot Cake! But what to do?
I am not supposed to have sugar and you can’t have carrot
cake without cream cheese frosting.
Well I came up with this fabulous recipe to satisfy my craving in
a safe and healthy way. Now, those who love their sugar…
DO NOT turn away yet, I have included a very sweet option
for you too!
2cups flour (I used 1 white and 1 wheat)
1 cup sugar (I used Splenda)
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. salt
4 tbs. Honey
2/3 cup milk
3/4 cup apple sauce
2 cups shredded carrots
1/4 cup raisins
4oz. cream cheese (cubed in sm. chunks and
inserted into the center of the muffin)
Topping- cup walnuts chopped
mixed loosely with 1/2 cup brown sugar
Pre-heat oven to 350 degrees.
In a mixing bowl, thoroughly mix all ingredients except for
the carrots and rains, leaving them for last. When your
batter is evenly mixed, add carrots and raisins then
fill well sprayed muffin cups half way full. Place a cube of
cream cheese in the center. Now, cover the
cream cheese with another layer of batter.
Sprinkle topping over muffins and
bake for 20 minutes.
I chose to put a cream cheese center in replacement of
frosting, like a traditional carrot cake. It would still satisfy
the cream cheese element without the need to add sugar.
However, you could always use your favorite cream cheese frosting
in replace of the nut and brown sugar topping.
Now, you may be wondering … “Why would you use brown
sugar in the topping of your sugar free muffins?”
“Why thanks for asking such a great question! I have found that by
adding a small element like brown sugar and nuts to the top
of a muffin or even a 1/2 tablespoon of chocolate chips,
you get the sensation of a full sugar version when you
bite into the muffin with only a 1/4 teaspoons worth of sugar.
No harm no foul, I get my cake and I eat it too!
My carrot-raisin spice muffins are dense, moist and very satisfying.
Whether you make it sugar free or sugar-ful I am sure
you will be very pleased with the results!