Okay well “weigh” back whenI had Lydia, I was freaking out about my weight. And to be honest, I just keep struggling. I am good for a while, and then deadlines (along with stress) pile up, my time is gone and I make awful choices, and increase my sugar intake. So, my weight has been up and down 5 lbs or so for the last few months and I am still not dropping the final 8-10 lbs.So, I need to make some easy changes. One of these is easy dinners, that I don’t buy out. That is where my new menu plan helps a lot, cuz i don’t have time to think about what I want to make and honestly that is my least favorite part- thinking of what to make! (which happens too often when I am stressed, and the dishes haven’t been done for 4 days!) So while dinners are getting under control, I still LOVE sugar.But the hard truth, is I don’t really want give up desserts. I don’t have the desire, I really enjoy making treats. That is the kicker… so, this week I decided to just try a little harder to avoid unnecessary sugar, or should I say too much unnecessary sugar. While still allowing myself to have a few treats every now and then, with limits.Toward that goal, I messed around with yet another recipe and came up with a pretty decent chocolate carrot cupcake (maybe a little closer to a muffin, but really good!) I plan on a few tweaks next time, but this recipe was great even without those tweaks!
Chocolate Carrot Cake Cupcakes
Makes 26 (24 plus a small loaf pan)
Mix all dry ingredients together first:
1 cup sugar
1/2 cup cocoa (**next time I will add 1 cup)
2 1/2 cups white whole wheat flour
2 tsp. baking soda
1 tsp salt
2 tsp cinnamon
Add in the wet ingredients:
1 cup natural applesauce
1/4 cup oil
4 eggs (or egg substitute)
2 ripe smashed bananas
3 cups raw finely shredded carrots! (WHOOPS!)
1/2 cup milk
I baked them as cupcakes, about 3/4 full. Bake at 350 for approx 20 minutes.
(I froze half… for emergencies!) ** The cupcakes were not as chocolatey as the picture above,
it just needs to have more to really taste like chocolate to me… I know!! It would be good as a cake too,
but you will need to bake it for approx 1 hour, if you do a large 9 x 13 pan.
Easy Cream Cheese Frosting:
4 oz low fat cream cheese
1/2 tsp vanilla
1/4 cup butter
2 cups powdered sugar
Just beat together for frosting! Optional: After frosting the cupcakes, sprinkle with chopped toasted pecans.
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.
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