Moosewood's Luscious Fat-Free Carrot Cupcakes
Indulge in these delightful Fat-Free Carrot Cupcakes inspired by the Moosewood Restaurant, where wholesome ingredients come together for a truly satisfying treat. These cupcakes are not only fat-free but also dairy-free and egg-free, making them a perfect option for those with dietary restrictions. The natural sweetness of finely grated carrots and sultanas creates a moist, flavorful base, while aromatic spices like cinnamon and nutmeg elevate each bite. Whether you're looking for a guilt-free dessert or a sweet treat for a special occasion, these cupcakes will impress everyone with their moist texture and scrumptious flavors. Bake a batch today and let the delightful aroma fill your kitchen!
N/A
Servings
100
Calories
12
Ingredients
Ingredients
Finely grated carrots
2 cups (Freshly grated)
Packed brown sugar
1 1/2 cups (Lightly packed)
Water
1 3/4 cups (Filtered or tap)
Sultanas or raisins
1 cup (Chopped if large)
Vanilla extract
1 teaspoon (Pure vanilla extract)
Plain flour
3 cups (All-purpose)
Ground cinnamon
1 teaspoon (Freshly ground if possible)
Ground nutmeg
1 teaspoon (Freshly grated if possible)
Mixed spice
1/2 teaspoon (Pre-mixed spice blend)
Salt
1 teaspoon (Regular table salt)
Baking powder
1 teaspoon (Double-acting preferred)
Bicarbonate of soda
2 teaspoons (Baking soda)
Instructions
1
In a medium saucepan, combine finely grated carrots, packed brown sugar, water, sultanas (or raisins), and vanilla extract. Bring the mixture to a gentle simmer over medium heat and allow it to simmer for 5 minutes.
2
Remove the saucepan from heat and let the mixture stand for at least 1 hour, preferably 4 to 5 hours, to enhance the flavors.
3
In a large mixing bowl, whisk together the plain flour, ground cinnamon, ground nutmeg, mixed spice, salt, baking powder, and bicarbonate of soda until evenly combined.
4
Make a well in the center of the dry ingredients and pour in the carrot mixture. Gently stir until all ingredients are just combined; avoid overmixing to ensure a tender cupcake.
5
Preheat the oven to 180 degrees Celsius and prepare 2 muffin tins (12-cup each) by lightly spraying them with cooking oil.
6
Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
7
Bake in the preheated oven for 10-15 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid overbaking.
8
Once baked, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
0g
Fat
20g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes Moosewood's Luscious Fat-Free Carrot Cupcakes special?
These cupcakes are unique because they are completely fat-free, dairy-free, and egg-free, offering a wholesome and moist treat inspired by the famous Moosewood Restaurant.
Are these carrot cupcakes suitable for a vegan diet?
Yes, since they contain no eggs or dairy, these cupcakes are 100% vegan-friendly.
How many calories are in one cupcake?
Each cupcake contains approximately 100 calories.
Is there any fat in this recipe?
No, this recipe is designed to be fat-free, containing 0g of fat per serving.
How should the carrots be prepared for this recipe?
The recipe calls for 2 cups of finely grated fresh carrots.
Can I use raisins instead of sultanas?
Yes, you can use either 1 cup of sultanas or raisins; if they are large, it is recommended to chop them.
What is the simmering process for the wet ingredients?
You should combine the grated carrots, brown sugar, water, sultanas, and vanilla in a saucepan and simmer them for 5 minutes over medium heat.
How long should the carrot mixture stand after simmering?
The mixture should stand for at least 1 hour, though 4 to 5 hours is preferred to fully enhance the flavors.
What dry spices are used to flavor these cupcakes?
The recipe uses a blend of ground cinnamon, ground nutmeg, and mixed spice.
What type of flour is used in this carrot cupcake recipe?
The recipe requires 3 cups of plain, all-purpose flour.
Do I need to use baking powder and bicarbonate of soda?
Yes, both 1 teaspoon of baking powder and 2 teaspoons of bicarbonate of soda (baking soda) are required for proper rising.
What is the recommended oven temperature?
Preheat your oven to 180 degrees Celsius before baking.
How many muffin tins are needed for this batch?
The recipe is designed for 2 muffin tins, each containing 12 cups.
How should I prepare the muffin tins?
You should lightly spray the muffin tins with cooking oil to prevent the cupcakes from sticking.
How full should I fill the muffin cups?
Spoon the batter into the prepared tins until each cup is about two-thirds full.
How long do the cupcakes take to bake?
The cupcakes typically bake for 10 to 15 minutes.
How do I check if the cupcakes are finished baking?
Insert a skewer into the center of a cupcake; if it comes out clean, they are ready.
Should I let the cupcakes cool in the tin?
Allow them to cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Can I overmix the batter?
No, you should gently stir until ingredients are just combined to ensure the cupcakes remain tender.
What is the carbohydrate content per serving?
Each cupcake has approximately 20g of carbohydrates.
How much protein is in these cupcakes?
There is approximately 0.5g of protein per cupcake.
Is brown sugar required for this recipe?
Yes, 1 1/2 cups of lightly packed brown sugar provides the necessary sweetness and moisture.
What kind of vanilla should I use?
Pure vanilla extract is recommended for the best flavor profile.
Is this recipe high in sodium?
The recipe uses 1 teaspoon of regular table salt for the entire batch of 24 cupcakes.
What gives these cupcakes their moist texture if they are fat-free?
The moisture comes from the finely grated carrots, the simmered water mixture, and the natural sugars in the sultanas.
Can I use tap water?
Yes, you can use either filtered or tap water for the carrot mixture.
Is there any cholesterol in these cupcakes?
No, because there are no animal products like eggs or butter, these cupcakes are cholesterol-free.
What is the 'Mixed Spice' ingredient?
Mixed spice is a pre-mixed blend of sweet spices commonly used in baking.
Can I make these for special occasions?
Absolutely, their moist texture and scrumptious flavors make them perfect for any event or as a guilt-free dessert.
How many ingredients are in this recipe?
This recipe requires a total of 12 ingredients.