Healthier Carrot Cake Cupcakes

I have been seeing all the carrot cake treats these days as Easter is right around the corner. I’m sure most of you have too! I wasn’t sure if I was going to make my own carrot cake inspired good because of how many recipes are currently out there, buuuut my family requested them last night so I simply had to. And boy am I glad that they did! These Healthier Carrot Cake Cupcakes are one hundred percent some of my best work yet. As I said, my family requested these so I wanted to make sure they were extra delicious and exactly what they were hoping for. But I also wanted to stick to my roots of healthy & wholesome treats. So these were born! A perfect balance of healthy and indulgent, these carrot cake cupcakes would make for the perfect Easter dessert.

healthier carrot cake cupcakes on w a white board, one cut open, a knife on the side

What you need for these Healthier Carrot Cake Cupcakes!

  • carrots
  • coconut sugar
  • butter
  • eggs
  • whole wheat pastry flour
  • applesauce
  • cinnamon
  • vanilla extract
  • baking powder
  • cream cheese
  • maple syrup
  • optional: chopped pecans

These carrot cake cupcakes are actually pretty simple and don’t require too many ingredients! They have some healthy swaps, but also more indulgent ingredients than I typically use because I mean cupcakes gotta be a little indulgent.

First up, we got carrots because its carrot cake people. You definitely have to shred your own carrots for this! I recommend using the big carrot sticks and not baby carrots because it will just be easier to do. However, last night I only had baby carrots … so it is possible! Just be careful if this is you too because the carrots are small so you may end up scraping your finger, as I did last night. Next up, we got some melted butter and applesauce. Applesauce can be used in baked goods in place of oil or butter, but in this recipe I did a combination. The cupcakes get their incredible flavor from coconut sugar, my favorite refined sugar free option, lots and lots of cinnamon, and some vanilla extract. Lastly, whole wheat pastry flour is used in this recipe! I love using whole wheat pastry flour because it adds a nutritional boost and also makes for a softer, lighter baked good than regular whole wheat flour does.

a hand holding a healthier carrot cake cupcake over a white background, with a bite taken out if the cupcake

Also we cannot forget about the cream cheese frosting! A true star of the show here. I once again wanted this to be truly delicious and slightly indulgent. So i used real deal butter and real deal cream cheese, but did put a little healthy spin on it for the sweet factor. I only used a tiny bit of maple syrup and vanilla extract, as opposed to the loads of powdered sugar that is traditionally used. This swap definitely makes for a lighter dessert, that I am so here for! The frosting still tastes absolutely incredible and my whole family raved about it!

How to make these Healthier Carrot Cake Cupcakes!

  1. Set your oven to 350 degrees.
  2. Use a hand mixer to combine the melted butter and coconut sugar. You can also use a whisk if you do not have a hand mixer.
  3. Then add in the eggs and mix again.
  4. Stir in the carrots, cinnamon, vanilla extract, and applesauce.
  5. Then fold in the whole wheat pastry flour and baking powder until smooth.
  6. Scoop the batter into a lined or greased muffin tin. The batter should make 9 medium sized cupcakes.
  7. Bake for 17 minutes.
  8. While the cupcakes are baking make the frosting. Using a hand mixer combine the softened butter, cream cheese, maple syrup, and vanilla extract. If you don’t have a hand mixer, you could try to whisk this, but it may be decently difficult.
  9. Once the cupcakes are done, remove from the oven and let cool.
  10. Place the frosting in the fridge for a little to solidify. You can also place the cupcakes in the fridge to cool.
  11. Once both have cooled, add a spoonful of the frosting to each cupcake. Optional: top with some shredded carrot, coconut sugar, cinnamon, and chopped pecans.
  12. Enjoy!
a healthier carrot cake cupcake

Check out some of my other recipes!

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If you make these Healthier Carrot Cake Cupcakes or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on instagram, so I can see and share your recreations!!

Print

Healthier Carrot Cake Cupcakes

These Healthier Carrot Cake Cupcakes are the absolute perfect Easter dessert!  They have several healthy swaps, but are still deliciously indulgent.  I guarantee that the whole family will love, just like mine did!

  • Author: Kayla Berman
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 9 Cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

Cupcakes

  • 1/2 cup coconut sugar
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 cup grated carrots
  • 2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/4 cup applesauce
  • 2 tsp baking powder

Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 1/3 cup cream cheese
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup

Instructions

  1. Set your oven to 350 degrees.
  2. Use a hand mixer to combine the melted butter and coconut sugar. You can also use a whisk if you do not have a hand mixer.
  3. Then add in the eggs and mix again.
  4. Stir in the carrots, cinnamon, vanilla extract, and applesauce.
  5. Then fold in the whole wheat pastry flour and baking powder until smooth.
  6. Scoop the batter into a lined or greased muffin tin. The batter should make 9 medium sized cupcakes.
  7. Bake for 17 minutes.
  8. While the cupcakes are baking make the frosting. Using a hand mixer combine the softened butter, cream cheese, maple syrup, and vanilla extract. If you don’t have a hand mixer, you could try to whisk this, but it may be decently difficult.
  9. Once the cupcakes are done, remove from the oven and let cool.
  10. Place the frosting in the fridge for a little to solidify. You can also place the cupcakes in the fridge to cool.
  11. Once both have cooled, add a spoonful of the frosting to each cupcake. Optional: top with some shredded carrot, coconut sugar, cinnamon, and chopped pecans.
  12. Enjoy!

Keywords: carrot cake, carrot cake cupcakes, healthy carrot cake, healthy carrot cake cupcakes, cupcakes, healthy cupcakes, cream cheese frosting, healthy cream cheese frosting, healthy dessert, dessert, easter dessert

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