Preparation Time: 15 mins
Cooking Time: 20 mins
Meal type:
Desserts
Snacks
Rating:
FatSecret Members Average Rating
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by member: aery
Carrot Cake Sliders
Deliciously moist mini carrot cupcakes with so little oil that no one will believe they are low fat.
Ingredients
Directions
- Preheat oven to 325 °F (160 °C). Line mini cupcake tin with liners if needed. If using a non-stick pan, usually a spritz of cooking spray in each cup will suffice.
- In a medium bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, applesauce, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, orange juice and zest, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Fill each cupcake tin nearly full, and bake at 325 °F for 15-20 minutes. Check with toothpick.
- These are delicious without frosting, but you can whip up and top with some lowfat cream cheese frosting.
- Note: cut out the coconut to reduce the fat even further.
302 members have added this recipe to their cookbook.
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Reviews
Filling, and decent tasting. A little bland, but you can't argue with the calories and fat.
28 Sep 09 by member: westlico
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Nutritional Summary:
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There are 48 calories in 1 serving of Carrot Cake Sliders.
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Calorie Breakdown: 8% fat, 85% carbs, 7% prot. |
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Nutrition Facts
Amount Per Serving
Calories
48
% Daily Values*
Total Fat
0.42g
1%
Saturated Fat
0.205g
1%
Trans Fat
0g
Polyunsaturated Fat
0.068g
Monounsaturated Fat
0.102g
Cholesterol
0mg
0%
Sodium
40mg
2%
Total Carbohydrate
10.46g
4%
Dietary Fiber
0.4g
2%
Sugars
6.37g
Protein
0.86g
Vitamin D
0mcg
0%
Calcium
24mg
2%
Iron
0.18mg
1%
Potassium
54mg
1%
Vitamin A
29mcg
3%
Vitamin C
2.8mg
3%
Calorie Breakdown:
Carbohydrate (85%)
Fat (8%)
Protein (7%)
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*Based on an RDI of 2000 calories
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