Mini Carrot Cakes with Cream Cheese Glaze
"Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake...."
INGREDIENTS
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Pan release spray, for greasing
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1/2 cup pecan halves
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1 1/2 cups whole wheat pastry flour
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1 1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon baking soda
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1/2 teaspoon fine salt
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1/2 cup light brown sugar
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1/2 cup 2-percent Greek yogurt
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1/3 cup vegetable oil
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1 teaspoon pure vanilla extract
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1 teaspoon finely grated lemon zest
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3 large eggs
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3 cups shredded carrot (about 3/4 pound)
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1/2 cup plus 2 tablespoons confectioners' sugar
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2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
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1 teaspoon lemon juice
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1/4 teaspoon pure vanilla extract
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Pinch fine salt
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Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional
Comments & Reviews
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