Yield 25 Number Of Ingredients 9 Steps:
Mix all the dry ingredients together first. Add in the carrots, applesauce, water, and raisins. Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really “spread out” at all. Bake at 275 degrees (yes, thats right – 275!) for 18 minutes. DO NOT OVER BAKE. Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy! NOTES : I added 1 c. grated carrot and more cinnamon and only 3-4 packets of sweetner.
Time 23m Yield 32 serving(s) Number Of Ingredients 9 Steps:
Mix all the dry ingredients together first. Add in the carrots, applesauce, water, an raisins. Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really “spread out” at all. Bake at 275 degrees (yes, thats right – 275!) for 18 minutes. DO NOT OVER BAKE. Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
Time 35m Yield 12 muffins Number Of Ingredients 14 Steps:
Set oven to 350 degrees. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray. In a large bowl mix together first 7 ingredients. In a small bowl whisk together egg, oil, milk and vanilla. In a medium bowl mix the shredded carrots with the crushed pineapple. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined. Add in the raisins and chopped nuts. Divide the mixture between the 12 muffin tins. Bake for about 20-25 minutes, or until the muffins test done.
Time 1h Yield 16 servings. Number Of Ingredients 19 Steps:
In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
More about “carrot cake muffin cookies low fat recipes”
Yield 12 muffins Number Of Ingredients 12 Steps:
Preheat oven to 350°F (175°C). In a large bowl, whisk the eggs until light and fluffy. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy. Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth. Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined. Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin. Bake for 20 minutes, until the muffins have risen and set. For the frosting, beat the cream cheese in a small bowl until smooth. Add in the maple syrup and vanilla and beat again until the mixture is well combined. Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top. Enjoy!
