Recipes

Low-Sodium Carrot Cupcakes Recipe

By Karen Palmer/

To learn more about this recipe, read the related story, "Flavor Saver".

 

Recipe adapted from Jessica Goldman Foung, "Sodium Girl's Limitless Low-Sodium Cookbook" (Houghton Mifflin Harcourt)

Carrot Cupcakes
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Jessica Goldman Foung's carrot cupcakes lose the salt, but not the flavor.
Prep Time
0
minutes
Cook Time
20
minutes
Servings
15
cupcakes
Total time: 20 minutes
Ingredients
  • Cupcakes
  • ½ cup finely chopped salt-free pumpkin seeds
  • 2 cups all-purpose flour
  • 1 tablespoon no-sodium baking soda (regular baking soda can be substituted)
  • 1½ teaspoons ground cinnamon
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup safflower, corn or canola oil
  • 2 cups coarsely grated carrots (from about 5 medium carrots)
  • ½ cup unsweetened shredded coconut
  • 1 cup currants (raisins can be substituted)
  • Frosting
  • ¼ cup plain nonfat plain Greek yogurt
  • 1½ cups confectioners' sugar
Directions
  1. Preheat the oven to 350° and position a rack in the middle of the oven. Line a standard cupcake pan with paper cupcake liners. In a second cupcake pan, line three of the center molds with cupcake liners. Spread the pumpkin seeds evenly on a baking sheet and place in the oven. Bake until the seeds are fragrant and lightly toasted, about 10 minutes. Remove the baking sheet from the oven and set aside to cool completely.
  2. In a medium bowl, whisk together the flour, baking soda and cinnamon. In a large bowl, whisk together the eggs, sugar and oil until the mixture is thick and well combined. Gradually add the flour mixture and stir together the batter with a rubber spatula until well combined. Fold in the carrots, shredded coconut, currants and pumpkin seeds.
  3. Using a ⅓-cup measure, gently divide the batter between the lined cupcake molds, filling each to just below the top edge. Place the pan on the middle rack and bake until a cake tester inserted into the center of the cupcakes comes out clean, 15 to 20 minutes. Transfer the pan to a metal rack to cool for 5 minutes, then remove the cupcakes from the pan and set aside to cool completely.
  4. Make the frosting: In a large bowl or in a stand mixer, add the yogurt and confectioners' sugar and beat until the frosting is thick and smooth. Use a small spatula to spread 2 teaspoons of the frosting on top of each cooled cupcake. Serve the cupcakes at room temperature. Calories per Serving: 385; Sodium: 289mg; Total Carbohydrate: 49g; Fiber: 2g; Fat: 20g
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