No, I have not lost my mind! In fact, I think that all of that junk they sell at coffee shops for breakfast should have labels on the caloric and health content….You would have a fit if you knew your coffee cake was taking up over a 1/3 of your daily calories! But guess what? I have made a delicious sensible carrot cake cupcake that is healthy enough for you to eat to jumpstart your day! My kids love this idea! Best part is that they have not figured out that it is good for them but rather that they are having dessert for breakfast! The absolute best part is the new Cool Whip Frosting! You find it in your freezer section. It will change your life!!! Oye…..it is so good….plus it is only 60 calories!
Breakfast Carrot Cake Cupcakes
2 cups Gold Medal White Whole Wheat Flour
1 cup Splenda Sugar Blend
1/2 cup brown sugar
1 tablespoon vanilla
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking soda
1 tsp salt
1/2 cup raisins
1/2 cup unsweetened coconut flakes
1 small can crushed pineapple
1/2 cup egg substitute
2 egg whites
1 cup shredded carrots
1/2 cup applesauce
1/3 cup canola oil
Cool Whip Cream Cheese Frosting
Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside.
In a large mixing bowl, combine the sugars, egg substitute and egg whites till creamy. Stir in the vanilla, carrots, raisins, coconut and crushed pineapple, applesauce and canola oil. Add the baking soda and flour while mixing well. Using an ice cream scoop, place scoops of batter into cups and place in a hot oven. Bake for 20-25 minutes. Allow to cool and frost!