Carrot Cake Cupcakes (No Sugar Added)

A nice little recipe for your sweet tooth. A wonderful carrot cake recipe with no sugar added—you won't be able to tell the difference. The dates help cut out processed sugar and add potassium. The carrots add some beta-carotene.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 176 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 cup water
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 cup pitted dates
• 1 cup shredded carrots
• ¼ cup canola oil
• nonstick cooking spray
• ⅓ cup wheat germ
• 1 ¼ cups whole wheat pastry flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 10 cups of a 12-cup muffin pan with nonstick spray.

Step 2

Combine dates and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender or food processor. Cover and pulse a few times, then process until pureed.

Step 3

Mix flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.

Step 4

Beat eggs lightly in a medium bowl. Stir in pureed dates, shredded carrots, canola oil, and vanilla; mix until well blended. Add wet ingredients to dry ingredients; mix by hand or blend with a mixer on low speed until all ingredients are combined. Pour batter into the prepared muffin cups, filling each one halfway.

Step 5

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 25 more minutes.