Desserts, other

Carrot Cupcakes

Carrot Cupcakes
Prep Time
Cook Time
Total Time


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

Nutritional Information

15 Servings
Saturated Fat2g
Mono Fat0g
Dietary Fiber2g


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


  • 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.

  • In a large bowl, stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt and ginger; set aside.

  • 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.

  • 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.

  • 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.

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