Fitness / May 30, 2024

Carrot Cake Cupcakes

A mini version of your favorite carrot cake!

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If you have never heard of it before, the idea of a carrot cake might confuse you a little. We rarely think of vegetables as being the centerpiece of a cake. Luckily, carrot cake has long been accepted as both a delicious and healthy dessert. Since it’s such a popular dessert, it only makes sense to have a miniature version of it that’s fit for a single serving. That’s why we’re thrilled to share this recipe for carrot cake cupcakes topped with vanilla cream cheese frosting.

If you’re skeptical, don’t be. This dessert is exactly what it sounds like; it’s everything you like about carrot cake combined with everything that’s wonderful about cupcakes. It’s a dessert that’s light, moist, and filled with healthy carrots. At the same time, it’s packaged in a small cupcake that you can hold in your hand and enjoy anytime and anywhere. The best part is that you still have the option of adding your favorite frosting to the cupcakes to add even more sweetness.

Of course, while we love these cupcakes, there’s nothing wrong with making carrot cake the old-fashioned way. In fact, there are many varieties of carrot cake worth trying. You might want to start with a gluten free and sugar free carrot cake. We can also give you a recipe for vegan carrot cake. Likewise, there is a way to make low carb keto carrot cake for those with dietary restrictions. On the other hand, if it’s more cupcakes you’re after, we recommend trying protein cupcakes with funfetti icing or perhaps gluten free cupcakes with blueberries.

Are Carrot Cake Cupcakes Healthy?

Carrot cake cupcakes are likely among the healthiest desserts you’ll find. For starters, there are 1.5 cups of carrots in the recipe. This helps to provide plenty of Vitamin A, Vitamin K1, and a slew of other nutrients. There are also some health benefits that come with the cinnamon and nutmeg in the recipe, as well as the optional walnuts. The cupcakes contain 246 calories and 15 grams of fat, which could be too much for some people but is low compared to other desserts.

Shred and Mix

One of the best things you can do when making carrot cake cupcakes is to use a food processor to shred the carrots. Not only is it more convenient but it will make it easier to be consistent and ensure the carrots are chopped as fine as possible. When you add the carrots to the rest of the ingredients, try to avoid over-mixing. By stirring gently and leaving a few lumps in the batter, you help the cupcakes to come out light and fluffy.

Finally, don’t be afraid to add something extra in the end to give it texture. The recipe gives you the option of including walnuts. But if you don’t like walnuts or have a nut allergy, coconut flakes, and raisins can also add more flavor and texture to these cupcakes.

INGREDIENTS

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cups vegetable oil
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons milk
1 1/2 cups grated carrots
1/2 cup chopped walnuts (optional)

INSTRUCTIONS

Prep

Line muffin pan and preheat oven.

Mix

Combine dry ingredients, and add wet ingredients.

Bake

Fill liners, bake, and cool.

Devour!

FAQs & Tips

How to Make Ahead and Store?

The frosting for these cupcakes can be made ahead of time and kept in the fridge. If you can, wait to frost the cupcakes until right before serving. If there are leftovers, cupcakes should be stored in the fridge inside an airtight container.

What’s the difference between cake and cupcakes?

Size is the primary difference between cakes and cupcakes. Cakes are typically for large groups while one cupcake is meant to be consumed by a single person.

Serving Suggestions

On some occasions, it may be appropriate to serve carrot cake cupcakes with ice cream. If you wish to do this, consider a healthy ice cream recipe with chocolate and pomegranate. You could also try cottage cheese ice cream. It can also be a good idea to serve smoothies alongside the cupcakes. For example, a raspberry smoothie or a blueberry smoothie can provide an extra helping of fruit. There’s also nothing wrong with washing down a carrot cake cupcake with a mug of vegan hot chocolate.

Carrot Cake Cupcakes

Think of it as making a dozen small carrot cakes at once!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings cupcakes

Calories 246kcal

Author FoodFaithFitness

Ingredients

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cups vegetable oil
2 large eggs room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons milk
1 1/2 cups grated carrots
1/2 cup chopped walnuts optional

Instructions

Preheat your oven to 350°F and prepare a muffin pan by lining it with cupcake liners.
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Pour in the vegetable oil and mix well. Then, add the eggs one at a time, fully incorporating each before adding the next, and scraping down the bowl as needed.
Blend in the vanilla extract and milk until the mixture is smooth.
Fold in the grated carrots and, if desired, the chopped walnuts until evenly distributed throughout the batter.
Divide the batter among the cupcake liners, filling each about two-thirds to three-quarters full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting.