Healthier Whole Wheat Carrot Cupcakes

One of the world's great comfort foods is cupcakes! Just because you are trying to eat healthier doesn't mean you need to go without. This family favorite has been modified to be a little healthier version of classic carrot cupcakes. They are perfect for birthday parties or showers or any holiday.

I once made these for my friend's baby shower, and I substituted baby carrots for the regular big carrots for the occasion. The guests got a kick out of that detail, and also appreciated the healthier treats. One other way I like to make these more festive is by using cupcake stencils to dust powdered sugar in a pattern on top. These stencils can be found at craft stores or baking supply stores. It is a great low fat way to top them without adding frosting.

Whole Wheat Carrot Cupcakes

1 1/2 cups sugar
1 1/3 cups of light olive oil and water mixture (3/4 cup light olive oil, and then top it off with water)
1 tsp vanilla extract
3 eggs
2 cups whole-wheat pastry flour
2 tsp cinnamon
2 tsp baking soda
Pinch of salt
3 cups grated carrots

Preheat oven to 400 degrees.

In one bowl, beat the sugar, oil, and vanilla with an electric mixer. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. Then, with the mixer on low, incorporate half of the dry ingredients into the wet ingredients. Mix the grated carrots into the remaining flour, and add it all to the batter. Mix until just combined.

Line your muffin pans with paper liners. (About 20). Scoop the batter into the muffin cups a little over 3/4 full. Bake at 400 degrees F for 10 minutes, and then reduce the oven temperature to 350 degrees F and cook for 33 minutes more, or until a toothpick comes out clean.

Enjoy!