These look yummy. I'm going to make these for breakfast next week. Thanks for posting them.
I have a cheap program (MasterCook) which stores my recipes, creates my weekly shopping list, and gives me nutritional information. So for $20 it's much easier.
Oh yes, definitely there are other substitutions you can do. It rather depends on your goal. I watch calories so, as is this recipe is too high in calories for me, I immediately altered it to decrease the calories.
You could use 3 eggs instead of 4 but I'd suggest substituting egg whites instead of getting rid of the eggs entirely. That decreases the calories and cholesterol while leaving the binding agent. You could probably get rid of all of them without noticing. The eggs here seem to be a binding rather than creating richness. I make a carrot cake with only egg whites and its plenty rich.
I'd leave the ratio of applesauce to oil. I find that baked goods get too sticky with too much applesauce. This looks like a good ratio. Alternatively, substitute prune baby food for the oil. That seems to provide the chemical goodness of oil without the sticky side affect. I have a killer carrot cake recipe which does just that.
What I would do is use unsweetened applesauce. Less calories and you've already got 1.5 cups (!) of sugar to sweeten them. You might consider substituting Splenda for the sugar.
Here is my, lightened version of your very yummy looking recipe.
* Exported from MasterCook *
Carrot Cupcakes
Recipe By :The Sour Dough with adaptions by Moonaloon Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Egg 6 Whole Egg White 1/2 cups Baby Food Prunes -- (I might try 1/4 cup veg. oil and 1 cup applesauce next time) 3/4 cup Unsweetened Applesauce 3/4 cup Splenda 3/4 cup brown sugar 3 teaspoons vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons ground cinnamon 1/4 tsp nutmeg 3 cups Shredded Carrots -- (I might increase this to 3.5 cups next time) 3/4 Cup Raisins -- was 1/2 1/4 Cup Pecan -- toasted; was 1/2; optional
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the cupcakes/muffin tin. (Use a 9x13-inch pan if you want to make a single cake.)
2. In a large bowl, beat together eggs, oil, brown and white sugars and 3 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Stir in carrots. If using, fold in pecans and raisins. Pour into prepared pan.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
no subject
I have a cheap program (MasterCook) which stores my recipes, creates my weekly shopping list, and gives me nutritional information. So for $20 it's much easier.
Oh yes, definitely there are other substitutions you can do. It rather depends on your goal. I watch calories so, as is this recipe is too high in calories for me, I immediately altered it to decrease the calories.
You could use 3 eggs instead of 4 but I'd suggest substituting egg whites instead of getting rid of the eggs entirely. That decreases the calories and cholesterol while leaving the binding agent. You could probably get rid of all of them without noticing. The eggs here seem to be a binding rather than creating richness. I make a carrot cake with only egg whites and its plenty rich.
I'd leave the ratio of applesauce to oil. I find that baked goods get too sticky with too much applesauce. This looks like a good ratio. Alternatively, substitute prune baby food for the oil. That seems to provide the chemical goodness of oil without the sticky side affect. I have a killer carrot cake recipe which does just that.
What I would do is use unsweetened applesauce. Less calories and you've already got 1.5 cups (!) of sugar to sweeten them. You might consider substituting Splenda for the sugar.
Here is my, lightened version of your very yummy looking recipe.
* Exported from MasterCook *
Carrot Cupcakes
Recipe By :The Sour Dough with adaptions by Moonaloon
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Egg
6 Whole Egg White
1/2 cups Baby Food Prunes -- (I might try 1/4 cup veg. oil and 1 cup applesauce next time)
3/4 cup Unsweetened Applesauce
3/4 cup Splenda
3/4 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 tsp nutmeg
3 cups Shredded Carrots -- (I might increase this to 3.5 cups next time)
3/4 Cup Raisins -- was 1/2
1/4 Cup Pecan -- toasted; was 1/2; optional
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the
cupcakes/muffin tin. (Use a 9x13-inch pan if you want to make a single
cake.)
2. In a large bowl, beat together eggs, oil, brown and white sugars and
3 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt, cinnamon, and
nutmeg.
4. Stir in carrots. If using, fold in pecans and raisins. Pour into
prepared pan.
5. Bake in the preheated oven for 20 to 25 minutes, or until a
toothpick inserted into the center of the cake. Let cool in pan for 10
minutes, then turn out onto a wire rack and cool completely
Source:
"Moonaloon (moondroplette) wrote in bakebakebake
http://community.livejournal.com/bakebakebake/917341.html?view=1050377
#t10503773"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 1g Fat (10.0%
calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 10mg
Cholesterol; 237mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0