Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hungry Girl Carrot Cake Cupcakes (Ww 2 Points) Recipe
    Lost? Site Map

    Hungry Girl Carrot Cake Cupcakes (Ww 2 Points)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    xpnsve's Note:

    From the Hungry Girl website!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For frosting

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
    3. 3
      In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended.
    4. 4
      Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray.
    5. 5
      Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
    6. 6
      While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill.
    7. 7
      Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops.
    8. 8
      Refrigerate until frosting has set and you're ready to serve.

    Ratings & Reviews:

    • on June 11, 2009

      I was really excited to try this recipe because who doesn't love carrot cake! However, followed the recipe to a T and the frosting was absolutely disgusting. I should have stuck with the no pudge browmies!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Hungry Girl Carrot Cake Cupcakes (Ww 2 Points)

    Serving Size: 1 (67 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 74.0
     
    Calories from Fat 3
    62%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.8 mg
    0%
    Sodium 98.5 mg
    4%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 1.7 g
    7%
    Sugars 7.3 g
    29%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    reduced-sugar yellow cake mix

    fat-free liquid egg product

    Splenda granular

    Splenda granular

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes