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Worst Nighttime Routines For Your Weight

Healthy Carrot Cake Cupcakes

Looking for a can’t resist, delicious cupcake recipe? You’ve found it! This healthy carrot cake cupcake recipe contains applesauce and maple syrup, making them naturally sweetened and extra moist. You’re going to love them!

Categories Sweet
Difficulty Easy
Keyword carrot cake cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 166 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

For the Wet Ingredients:

  • 3/4 cup milk, like almond or soy
  • 1/4 cup melted coconut oil, cooled
  • 2 large eggs at room temperature
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1 1/2 cups peeled, grated carrots (about 1/2 pound)
  • 1 tsp orange zest

For the Dry Ingredients:

  • 1 1/2 cups spelt flour
  • 1/3 cup raw walnuts, chopped
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp sea salt

For the Cupcake Frosting:

  • 2 cup full-fat plain greek yogurt
  • 4 tbsp pure maple syrup
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F and spray non-stick 12 cupcake tin with cooking spray or line with cupcake liners.

  2. In a large mixing bowl, combine the coconut oil, eggs, pure maple syrup, applesauce, milk, vanilla extract, and orange zest. Stir to combine.

  3. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, walnuts, cinnamon, ginger, and sea salt.

  4. Add the dry Ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
  5. Add the shredded carrots, and fold into the mixture.

  6. Divide batter into prepared cupcake tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.

  7. Remove from the oven and let cool completely.
  8. While cupcakes are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.

  9. Once the cupcakes are cooled, spread the frosting over the top of the cupcakes.
  10. To store, refrigerate in a glass airtight container for up to 4 days.
Nutrition Facts
Healthy Carrot Cake Cupcakes
Amount Per Serving (1 cupcake)
Calories 166 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 24mg8%
Sodium 119mg5%
Potassium 228mg7%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 9g10%
Protein 5g10%
Vitamin A 5380IU108%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.