Carrot Cake Cupcakes with Pineapple–Cream Cheese Frosting
Who doesn’t love carrot cake—or cupcakes? These luscious beauties, trimmed down with egg whites, applesauce, and low-fat cream cheese for the frosting, encourage you to savor your favorite treat in a handy travel size!
Makes 16 cupcakes; serves 16 • Prep Time: 25 minutes • Cook Time: 20 minutes
CUPCAKES
11/3 cups old-fashioned rolled oats
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup skim milk
1/3 cup wildflower or clover honey
1/4 cup refrigerated egg white product or egg whites
1 tablespoon grapeseed oil or canola oil
11/2 cups finely shredded carrots
1/2 cup golden raisins
PINEAPPLE–CREAM CHEESE FROSTING
8 ounces Neufchâtel or low-fat cream cheese, at room temperature
1 (8-ounce) can crushed pineapple, with juice
1/2 cup confectioners’ sugar, or more as necessary
Calories 160 • Total Fat 4.5g • Saturated Fat 2g • Carbohydrates 26.5g • Protein 4g • Dietary Fiber 1.5g • Sodium 102mg
The American Film Institute’s Top 10 Inspiring Movies
In 2006, the American Film Institute (AFI) jury of fifteen hundred film artists, critics, and historians selected their list of the most inspiring movies of all time. Here is their Top 10:
It’s a Wonderful Life
To Kill a Mockingbird
Schindler’s List
Rocky
Mr. Smith Goes
to Washington
E.T.—The Extra-Terrestrial
The Grapes of Wrath
Breaking Away
Miracle on 34th Street
Saving Private Ryan