This delicious Habanero Carrot Cake is low in fat, spicy, and simple to make. Although we don't often prepare desserts, when we do, we like them to have a kick! We used a box cake mix for convenience, as making a cake from scratch can be time-consuming. Hey, I know a made-from-scratch cake is super good, but who the heck has the time!!!
To make this a low-fat carrot cake, we substituted the oil with unsweetened applesauce, following the recipe on the box. This substitution did not affect the taste or texture of the cake.
Why Habanero Cupcakes?
We decided to make low-fat carrot cake as cupcakes for a few reasons. Firstly, cupcakes allow us to control our calorie intake better than a cake. With a cake, each slice can be a different size, and it's easy to accidentally cut yourself a bigger piece than you intended. Cupcakes, however, provide a clear indication of how much you're eating, and the wrappers remind you of how many you've already had. Additionally, my friend Amy no longer lets me make cakes because she thinks I always give myself a larger slice. The last time we had cake, I put her piece on a small saucer and mine on a dinner plate, which may have contributed to her theory. Ok, so I guess my piece might have been a little bigger!!! 😆
How to Make Low-Fat Habanero Carrot Cake
To make a delicious Carrot Cake, start by placing the mix in a large mixing bowl. Follow the package instructions by adding eggs and water. But instead of oil, use ⅔ cup of applesauce, which is the same amount as the oil. So, if the box calls for ⅔ cup of oil, simply use ⅔ cup of applesauce and skip the oil.
Now for an exciting twist, chop a habanero pepper or Caribbean red hot pepper and mix it into the cake batter. Enjoy!
Mix the carrot cake mix with the habanero pepper thoroughly. Pour the batter into a baking pan or cupcake holder as per the package instructions.
Spread the cream cheese frosting on the Habanero Carrot Cake cupcakes. The cream cheese frosting goes well with these low-fat spicy carrot cakes and helps to balance the spiciness of the cupcakes.
We took one of my grandmothers recipes for Banana Cream Pie and spiced it up. So if you're into spicy desserts, check out this Banana Cream Pie recipe. And if you aren't into spicy food, this pie is still super good; just leave out the peppers. We also have made a few other lower in calorie desserts like Banana Blueberry Cake, Air Fryer Apple Donuts, Blueberry Lemon Cheesecake and of we had to make a fun Bunny cake for Easter fun,
Low Fat Habanero Carrot Cake Cupcakes
A Few Things We Use
Ingredients
- 1 Box Carrot Cake Mix
- ⅔ Cup Applesauce The applesauce is a substitute for the oil. Use the amounts on the box, but replace the oil amount for applesauce.
- 3 Eggs Use the number of eggs suggested on the box of carrot cake mix. Box recipes can vary.
- 1 Habanero Chopped
Instructions
- To begin, follow the instructions on the box mix to preheat the oven. Then, combine the Carrot Cake mix, Applesauce, Eggs, and Water using the amounts specified on the box. Note: replace the oil with an equal amount of applesauce. It's important not to add any oil to the mixture.
- Chop the Habanero.
- Add the chopped habanero to the cake mixture.
- Mix together completely (according to the direction on the box).
- Pour the cake mixture into a cake pan or cupcake tins. Bake according to the directions on the box.
- To determine if the cupcakes are ready, insert a toothpick into the center and check if there is nothing on it when you pull it out. Allow the cupcakes to cool for approximately 10 minutes before adding frosting.
- Frost with cream cheese frosting. We used Whipped Cream Cheese Frosting.
- Enjoy!!!!!
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