I’ve had various cravings throughout my pregnancy, but carrot cake is probably the most random. It’s also been pretty difficult to come by. I had some a couple months ago from Aroma Cafe when I met up with a friend for lunch, but other than that, I’ve steered clear of getting pre-made cupcakes or cakes. They’re usually super high in calories and sugar, with little to no nutritional value to speak of.
I’ve been meaning to make my own variation for a while now, but I’m honestly too tired most of the time and would rather eat jellybeans or ice cream instead.
I finally took a little time Tuesday afternoon to develop these beauties, and I’m happy to report, they’re just what BS Baby wanted.
Minimal sugar, good amount of fiber, and the right spices and filling to almost taste like cake. But if my OB asks, I’m still calling it a muffin.
Carrot Cake Muffins (adapted from Kitchen Treaty)
2 cups whole-wheat pastry flour
1 cup quick cook steel cut oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/4 teaspoon ground ginger
1 cup almond milk
1/2 cup applesauce
1/2 cup brown sugar (not packed)
1/3 cup olive oil
2 egg whites
2 teaspoons vanilla extract
2 cups carrot, grated (about 4 medium carrots)
1 cup crushed pineapple
4 oz. cream cheese (I used the lite kind)
2-3 tablespoons powdered sugar
1 teaspoon vanilla
- Preheat oven to 375 (350 if you have a fancy convection oven like me). Place cupcake wrappers in a standard-size, 12-cup muffin pan (this made 17 muffins for me, so you’ll have to do multiple batches.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and spices.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, olive oil, egg whites, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently fold in the carrots and pineapple.
- Divide the mixture between the muffin cups. Cups should be filled to the top.
- Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- While the muffins are baking, whip together the cream cheese, powdered sugar and additional vanilla.
- Allow to cool for 5 – 10 minutes before removing from the muffin tin. Once fully cooled, use a pastry bag to fill muffins from top with sweetened cream cheese.