Desserts, other

Carrot Cupcakes


Individual carrot cake cupcakes are a festive departure from traditional carrot cake; here, reduced-fat cream cheese and applesauce contribute to a healthier take.

Carrot Cupcakes
Prep time 30
Cook Time 25
Total Time 55

Nutritional Information

Makes: 15 Servings
Calories 207kcal
Carbohydrates 30g
Fat 8g
Saturated Fat 2g
Protein 4g
Cholesterol 37mg
Dietary Fiber 2g
Potassium 149mg
Sodium 218mg
Total sugars 17g


STEP 1 Preheat oven to 350°F. Line fifteen 2-1/2-inch muffin cups with paper bake cups. Lightly coat paper cups with cooking spray; set aside.
STEP 2 In a large bowl, stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt and ginger; set aside.
STEP 3 In a medium bowl, combine eggs, carrots, applesauce and oil. Add egg mixture to flour mixture. Stir until combined. Spoon batter into the prepared muffin cups, filling each three-fourths full.
STEP 4 Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
STEP 5 For frosting, in a small bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar (or honey); beat for 1 minute more. Spread frosting on cupcakes. Top each cupcake with 1 teaspoon of the finely shredded carrots or one very thin carrot strip.
© Meredith Corporation. All rights reserved. Used with permission.


1 cup all-purpose flour

1 cup whole-wheat flour

¾ cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon ground ginger

2 eggs, lightly beaten

2 cups shredded carrots (4 medium)

1 cup unsweetened applesauce

⅓ cup canola oil

6 ounces reduced-fat cream cheese (Neufchâtel)

3 tablespoons agave nectar or honey

5 tablespoons finely shredded carrot or 15 wide, very thin carrot strips

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