I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.
One of my weaknesses when it comes to food is carrot cake. Anytime I can fix it, I do — but it’s not always the healthiest since my version calls for 3 cups of sugar — yep! That is definitely NOT what you want to eat when you are trying to watch your weight.
These cupcakes were made using Monk Fruit in the Raw.
Monk Fruit In The Raw allows you to have that sweet, yummy taste while feeling good about feeding your family something that contains wholesome ingredients. Monk Fruit In The Raw is made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar.
You can use made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar in beverages and baking because it measures cup for cup just like sugar and it was created specifically for baking!
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup Monk Fruit In The Raw® Bakers Bag
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 1 1/2 cups shredded carrots about 2 large
- 1/3 cup canned crushed pineapple well-drained
- 1/2 cup shredded unsweetened dried coconut
- 1/2 cup chopped walnuts
Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.
Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.
In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.
Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.
If desired, top the cooled cupcakes with Cream Cheese Frosting. Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.
MONK FRUIT IN THE RAW | MAKES 1 1/2 CUPS
|1||(8-ounce) package cream cheese, at room temperature|
|2||tablespoons unsalted butter, softened|
|2||tablespoons non-hydrogenated vegetable shortening|
|2||tablespoons Monk Fruit In The Raw® Bakers Bag or 3 packets Monk Fruit In The Raw®|
|1/2||teaspoon vanilla extract|
- In a mixing bowl, use a hand mixer on medium speed to beat the cream cheese, butter, and shortening until they are combined and fluffy, 2 minutes. Add the Monk Fruit In The Raw® and beat until the frosting is smooth. Mix in the vanilla. If not using immediately, refrigerate the frosting in a sealed container for up to 1 week.
- To use refrigerated frosting, work it with the back of a wooden spoon until spreadable.