light carrot cake cupcakes

Carrot cake cupcakes are one of my all-time faves and this recipe makes them guilt-free!

I got this recipe from Amy’s Healthy Baking and I made a couple of tweaks. Her site is fantastic because every time I do a recipe of hers I learn something new!

how to make carrot cake cupcakes

With this recipe, I used Bob’s Red Mill whole wheat pastry flour instead of white flour. The difference between the pastry whole wheat and regular whole wheat is where it’s milled. Pastry is milled from white soft wheat and regular whole wheat is milled from red hard wheat. Because the pastry version has a lower protein content, it’s more tender and perfect for cakes, cookies and other “pastries” (hence the name!). Whole wheat pastry has the nutrients from the wheat without compromising the consistency.

2 cupcakes on plate

I replaced maple syrup and coconut oil for butter and sugar and you will never know!

Make sure you add all three spices: cinnamon, nutmeg and ginger because that combination lifts the flavor to a new level.

Lastly, I used almond milk for the nonfat milk. You could use coconut milk as well.

prepping carrot cake cupcakes

how to make cream cheese frosting

This frosting is to die for! It has butter and cream cheese which gives it a rich consistency. Then I sweetened it with Swerve confectioners which makes it low carb/sugar! Does it even get better than that? Throw in the vanilla and it’s a good time!

carrot cake cupcake on plate
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multiple carrot cake cupcakes

Light carrot cake cupcakes

  • Author: Karen
  • Yield: 12 cupcakes 1x

Description

A healthier version to a classic! These carrot cake cupcakes are moist, have tons of flavor and topped with the perfect low-carb cream cheese frosting!


Scale

Ingredients

Cupcakes:

  • 1 1/2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil, melted
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1/4 cup nonfat milk
  • 2 cups grated carrots
  • 1/2 cup raisins (optional)

Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup powdered erythritol (I used swerve)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees and line 12 muffin cups with paper cupcake liners (coated w/ nonstick spray)
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sea salt. In a separate bowl, whisk together to cocount oil, egg and vanilla extract. Mix in the applesauce, then the maple syrup.
  3. Alternate between adding the flour mixture and the milk (begin and end w/ flour mixture) Stir just until incorporated. Fold in carrots and raisins.
  4. Divide the batter between the muffin cups. Bake for 23-25 minutes or until toothpick inserted into center comes out clean.
  5. Cool in pan for 5 minutes before transferring to wire rack to cool completely

For the icing:

  1. In a medium bowl, cream the butter and cream cheese together with mixer until fully combined.
  2. Add the sweetener and vanilla extract and beat slowly so the sweetener get blown into the air.
  3. Once sweetener is incorporated, beat on high for 2 minutes or until fluffy.
  4. Pipe or spread on top of the cooled cupcakes.

Notes

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