NNM--Dessert

I don't know if I would go as far as to call dessert itself nutritious but I certainly believe desserts can be a part of a balanced, healthy diet.  I made these cupcakes last week and they were a hit (even for a couple people who normally don't like carrot cake OR coconut). I'm not going to focus on a key ingredient with this recipe as, although the cupcakes contain both carrots and pineapple, you won't be able to get enough of the produce in one cupcake to really count it as a good "source" of either.  However, when compared to your average carrot cake, this recipe is MUCH lighter and MUCH better for you (don't be fooled by the word "carrot"--carrot cake is typically one of the fattiest, most calorie-laden cakes you could pick!)
**Fine print: this recipe only makes 12 cupcakes. Make a double batch if you want more!

Carrot Cupcakes with Coconut-Cream Cheese Frosting

Yield: 1 dozen

Cupcakes:
2/3 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8-ounce) can crushed pineapple in juice, well-drained
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup raisins

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled
1 tablespoon butter or stick margarine, softened
1/8 teaspoon imitation coconut flavor (optional)
1 1/3 cups powdered sugar
3 tablespoons flaked sweetened coconut

Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, beat the cream cheese, butter, and coconut flavor at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator.

CALORIES 220 (27% from fat); FAT 6.6g (sat 2.5g,mono 1.8g,poly 1.9g); IRON 0.8mg; CHOLESTEROL 25mg; CALCIUM 38mg; CARBOHYDRATE 38.7g; SODIUM 133mg; PROTEIN 2.4g; FIBER 0.9g

Cooking Light, OCTOBER 1999