"Love this simple recipe because it takes a cake mix and makes a healthier version of carrot cake in a controlled amount."
1 (15 1/4 ounce) boxes
spice cake mix
1 1/2 cups
carrots, cooked and puree
crushed pineapple, drained
low-fat cream cheese, softened
Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.
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Healthy Twist Carrot Cake Muffins (cont.)