Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

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From: Diabetic Living Magazine

A pretty cupcake topped with a fresh carrot garnish has everything you love about carrot cake with cream cheese frosting in a handy treat.

Ingredients 15 servings

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Original recipe yields 15 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup packed brown sugar or brown sugar substitute blend equivalent to ¾ cup brown sugar (see Tip)
  • 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


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line fifteen 2- ½-inch muffin cups with paper bake cups. Lightly coat paper cups with cooking spray; set aside.
  2. In a large bowl, stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt, and ginger; set aside.
  3. 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.
  4. 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.
  5. To prepare the frosting, in a small bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar; 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.
  • Tip: If using sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to ¾ cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 189 cal., 215 mg sodium, 24 g carb., 11 g sugar. Daily Values: 5% calcium, 5% iron.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 254 calories; 11 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 5 g protein; 3 mg cholesterol; 19 g sugars; 188 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat

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