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A Swoonful of Sugar’s 1st Blogaversary & Low Fat Carrot Cupcakes

We’ve finally reached our one year birthday just a few days ago! I had been planning to make something real special for the ‘event’, like some over the top, sugar loaded cake but alas, I completely forgot about it until it’s passed! Shame on me I know! And due to some essay writing commitments, I didn’t even get to make that dream cake I wanted and ended up making these super easy, ready in less than an hour carrot cupcakes.

I’ve been meaning to make carrot cakes for the longest time but was searching for the right recipe that didn’t require whole cupfuls of oils. I had all these ideas how I could make them low fat using yoghurt, applesauce, banana, crushed pineapple but I just didn’t know what to expect from the final product- would it be mushy? chewy? I’m so glad I finally decided to take the plunge, despite not omitting the oil entirely but placing 3 tablespoons in the batter for safe measure haha. But I’ll definitely experiment more and see if I could go with 2 tablespoons or 1 or omit it all entirely next time around:)These were amazingly moist (from the mashed banana and crushed pineapples!) and I honestly didn’t miss all the oil from usual carrot cakes. A winner recipe and I’m glad they were because only winner recipes deserve being showcased in the big first blogaverary right?

Have sneaky shortcuts? Take them I tell you. These were real good, smooth and creamy and easy to spread and made making these cupcakes a cinch. Bought them just to try because they were on special last week and am loving them, will try their cadbury chocolate frosting next time!

I know you’ve probably read this a million times from other blogs out there you read, but I’m sure we all really, really mean it when we say thanks a ton for sticking around this long with us. It’s been such a lovely, inspiration-packed, fun, blogging year for me and all of you just make it a whole lot better when you leave such kind, encouraging comments that can make me smile all day. I’m so grateful to see that people other than me myself and I actually enjoy reading what I write and try out the recipes I tried and become inspired through my photos. Thank you to all my real-life friends who would always compliment on my baked creations and those who just started off liking my food album that I’ve compiled for the last 3 years on facebook. And a big thank you to other food blogs out there who had first inspired me to start this blog. The blogosphere is such a fantastic bunch of talented, kind, generous people rubbing off inspiration and passion against each other and I’m so glad to be a part of it. If you’re an avid baker and still contemplating about whether or not you start up a food blog, I say, go for it girl! (or guy!) Guy bakers are hot commodities in my humble opinion. Heh.

Not the best froster around am I?

I feel I’ve grown so much this past year, a large part of it from starting this blog. I’ve noticed I’ve become a much calmer, more inspired person each day (through Pinterest and Instagram too of course!) and my passion for baking just keeps on growing- I would undergo throbbing ache if I don’t bake something at least once a week. So here’s some carrot cupcakes to celebrate the one year which has passed and to many more years to come! Thank you, thank you, thank you!

Low Fat Carrot CupcakesΒ 
Makes 12 cupcakes
2 eggs

1/4 cup mashed banana

2/3 400g can of crushed pineapple, well drained (reserve juice)

3/4 cup brown sugar/white sugar or a mix of both

3 tbs maple flavoured syrup, maybe less if using pure

3 tbs vegetable oil

2 tsp vanilla extract

1 cup all purpose flour + 1 tsp

1 tsp baking soda

1 tsp baking powder

1 tsp. cinnamon or allspice

2 cups coarsely grated carrot (from about 3 medium carrots)

1/3 cup sultanasΒ 

1/2 cup chopped walnuts/pecans (optional)

250g tub of Philadelphia Frosting Cream Cheese with a Hint of Lemon flavour or use your favourite cream cheese frosting recipe.

1. Reserve some of the pineapple juice and place in a small bowl. Stir in the sultanas and leave to plump.

2. Preheat oven to 170C. Line a 1/3 cup capacity muffin tin with liners. In a large bowl, beat together eggs, banana, oil, sugars, maple syrup, pineapple and vanilla.

3. With a spoon, mix in one cup flour, baking soda, baking powder and cinnamon. Drain the sultanas and discard the pineapple juice. Coat with one heaped tsp of flour. Fold in carrots, sultanas and nuts. Pour evenly into 12 lined muffin tins until each cup is filled to about 3/4 full.Β 

4. Bake in the preheated oven for 20-25 minutes until a skewer inserted comes out clean. Let cupcakes cool completely before frosting. Top with chopped nuts, coconut shavings and drizzle with some honey if desired.

No dry, dense cake here!

Let me know how these skinny carrot cupcakes go for you! Hope you all have a lovely weekend! x
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April 29, 2013 - 8:01 pm

A year is such a milestone, congratulations!
And these looks soo good. :) :):) xxxx

April 29, 2013 - 11:57 pm

Rosie - Happy one year of blogging!! Your cupcakes look totally lovely! (pinned!)

April 30, 2013 - 10:50 pm

Carol | a cup of mascarpone - Happy, happy one year blogging anniversary, Irene! Congratulations! What a beautiful cupcake to celebrate with!!!

May 1, 2013 - 7:14 pm

Irene { a swoonful of sugar} - Thanks Gemma! Gee, you sound more excited about it than myself haha! Thanks for the support ;) xx

May 1, 2013 - 7:15 pm

Irene { a swoonful of sugar} - Thanks Rosie! And I also thought it was about time I switched to a new domain too, after seeing your lovely new site! :)

May 1, 2013 - 7:17 pm

Irene { a swoonful of sugar} - Thank you Carol! I’d swap a batch for your gorgeous lasagne on instagram any day though haha! x

May 14, 2013 - 12:53 pm

Emily Chong - Your cupcake looks beautiful!! Happy one year blogging anniversay!!

May 16, 2013 - 8:00 am

Irene { a swoonful of sugar} - Thanks Emily!! :D

May 16, 2013 - 12:03 pm

Emma - Lovely! I’ve been meaning to make carrot cake and I’ve also spotted that Philadelphia icing in Coles and wanted to try it, it looks wonderful.

Happy blog birthday to your gorgeous blog :)

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