Carrot Cake Cupcakes

carrot cake cupcakes
Photo: Scott Little
Prep Time:
25 mins
Bake Time:
20 mins
Total Time:
25 mins
12 cupcakes


  • Nonstick cooking spray

  • 1 cup all-purpose flour

  • 1 cup white whole wheat flour

  • 1 cup sugar

  • 2 tablespoon flaxseed meal

  • 2 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • teaspoon salt

  • 2 cup shredded carrots

  • 1 cup unsweetened applesauce

  • 1 egg, lightly beaten

  • 1 teaspoon vanilla extract

  • 1 recipe Cream Cheese Frosting or 1/2 cup purchased cream cheese frosting

Cream Cheese Frosting

  • cup fat-free cream cheese

  • cup powdered sugar

  • 1 teaspoon fat-free milk


  1. Spray 12 muffin cups with nonstick cooking spray or line with paper bake cups. In a large bowl combine all-purpose flour, white whole wheat flour, sugar, flaxseed meal, cinnamon, baking powder, baking soda, and salt.

  2. In a medium bowl combine carrots, applesauce, egg, and vanilla. Add carrot mixture to flour mixture; mix just until combined. Divide batter among 12 muffin cups.

  3. Bake in a 350°F oven for 20 to 24 minutes or until a toothpick inserted in center comes out clean. Cool completely.

  4. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

  1. In a small bowl beat fat-free cream cheese and powdered sugar with an electric mixer on medium speed until smooth. If necessary, add fat-free milk to reach desired consistency.

Nutrition Facts (per serving)

196 Calories
1g Fat
43g Carbs
5g Protein
Nutrition Facts
Calories 196
% Daily Value *
Total Fat 1g 1%
Cholesterol 19mg 6%
Sodium 245mg 11%
Total Carbohydrate 43g 16%
Total Sugars 25g
Protein 5g
Vitamin C 1.2mg 6%
Calcium 80.8mg 6%
Iron 1.1mg 6%
Potassium 133mg 3%
Folate, total 28.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles