Irresistibly fluffy & secretly healthy carrot cake cupcakes…
These light and delicious healthy carrot cake cupcakes can be:
♥
Vegan
Sugar-Free
Gluten-Free
High-Fiber
With 74% Of Your Daily Vitamin A!
Vegan & Healthy Carrot Cake Cupcakes
No one can ever tell they aren’t full of fat and calories!
Who doesn’t love carrot cake? But while traditional carrot cake may seem healthy (it’s made with a vegetable!), it is secretly full of so much sugar, fat, and empty calories that you might as well be eating a Snickers bar. These super soft and moist carrot cake cupcakes offer you the best of both worlds—decadent enough for dessert, yet healthy enough that you can eat them for breakfast if you so desire. I’ve definitely done it before!
Make them even healthier by icing them with the homemade cream cheese frosting recipe from this post: Pumpkin Cupcakes – With Cream Cheese Frosting
Be sure to also check out these Vegan Chocolate Cupcakes.
Edit: In less than a month since this healthy carrot cake cupcake recipe was first shared, they’ve already become one of my most popular recipes on instagram by far!
It’s so crazy to see how many of you are already making them! Thank you!!!
If you make a batch of your own healthy cupcakes, please feel free to tag me @ChocolateCoveredKatie On Instagram so I can see and like your creations!
Healthy Carrot Cake Cupcakes
You can also make a Healthy Carrot Cake
Healthy Carrot Cake Cupcakes
Ingredients
- 1 1/2 cup spelt, white, or Bob’s gf flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup sugar, unrefined if desired (or xylitol for sugar free)
- 1/16 tsp uncut stevia OR 2 tbsp more sugar
- optional 1/2 cup raisins
- 1/2 cup applesauce
- 1/3 cup oil (Some readers say they subbed applesauce with good results, but I haven't tried)
- 2 tsp white or apple cider vinegar
- 2 tsp pure vanilla extract
- 1 packed cup shredded carrot (200g)
Instructions
Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediately portion into the baking cups and place in the oven. Bake 19 minutes, then allow the healthy carrot cake cupcakes to cool before removing from the tray. These healthy and vegan carrot cake cupcakes are soy-free and can be gluten-free and sugar-free. Top them with the frosting recipe linked above or with my healthy cream cheese frosting recipe, also posted on the blog.
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Lauren says
1st April 2015 at 1:52 pmYou have three different carrot cake cupcake recipes on your site. What ingredient do you think makes the biggest difference in taste? I usually use coconut oil and erythritol for my fat/sugar choices. Your photos are gorgeous, I’ll be thinking about carrot cake all day 🙂
Chocolate-Covered Katie says
1st April 2015 at 1:56 pmI can only think of this one and one other recipe posted back in 2008 when I’d first started blogging and had nowhere near as much baking knowledge (the older recipe isn’t categorized on my recipe page for this reason, and I haven’t made it in years). So I would definitely go with these instead 🙂
Lauren says
1st April 2015 at 2:08 pmThe ones I have made were your “singe lady” cupcake and the two-layer mugcake. They were good, but I didn’t make them twice. These look delicious, I will give them a go.
Randi says
1st June 2015 at 7:40 pmI LOVE the mug carrot cake. Perfect craving food!
Jill @ Champagne for Everyday says
1st April 2015 at 2:01 pmI really like the sound of this recipe – do you think it would work with all stevia? I usually do that with my “utility” muffins, but I suppose it depends on the tastebuds of the taster!
Lily says
16th March 2019 at 3:17 pmDid you try? How did it work out?
roxanne says
1st April 2015 at 2:31 pmIt looks very Yummi . Plus it is very nutritious and very healthy , unlike regular cakes are almost as junk food . Such recipes are very practical for children.
Amanda @ Positively Amanda says
1st April 2015 at 2:37 pmOh my golly these look amazing! I love carrot cake!
Marie says
1st April 2015 at 3:29 pmThese look fantastic! I’m definitely putting them on the list to make for Easter!
In your nutrition calculations do you include the oil or use all applesauce?
CCK says
1st April 2015 at 3:59 pmIt’s for the oil version.
Susan says
1st April 2015 at 4:17 pmHealthy, tasty, and colorful, the best three ingredients you need.
aschy says
1st April 2015 at 4:29 pmAre the nutrition facts with sugar or xylitol?
Eileen says
1st April 2015 at 5:19 pmKatie, first thank you! Can these be made as a cake? Eileen
Brynne says
1st April 2015 at 6:43 pmHi Katie!
My name is Brynne and I am a freshman in high school with a passion for healthy living! I discovered your blog about a year ago and have been obsessed! I feel like we are already great friends from your personal posts! I have always been interested in starting my own blog but have no idea what to do. I was hoping that by reaching out to you I could get some tips and tricks about starting a blog, posting, getting inspiration, ect. But mostly how to get started and get yourself out there. Thank you so much for taking a little time out of your busy ace dual to help me out, I really appreciate it!
Sincerely,
Brynne Winiarski
Lisa @bitesforbabies says
1st April 2015 at 7:14 pmThese look delicious!!!! I’m all about carrot cake lately. I just made these healthy carrot cake oatmeal cookies that the entire family loved. I’m definitely making these next!
http://www.bitesforbabies.com/recipes/carrot-cake-oatmeal-cookies/
mochi says
1st April 2015 at 7:14 pmKatie, your carrot cakes are so healthy, it ticks all my demands. Thanks! 🙂
Sherry says
1st April 2015 at 7:22 pmI’d also put in a vote for people to try your carrot cake bars, from your new cookbook, because they’re delicious!
I used a different recipe for the icing because I wanted to have cream cheese frosting (I was making the bars for my sister who loves carrot cake and cream cheese frosting), so I still have to go back and make them again so I can give your cookbook’s frosting recipe a try. But I made the carrot cake bars to the letter of the recipe and they were a huge hit. So yummy!
I’ll email you a picture. The quality’s not great — I’m gaining such a respect for your photos and other food photographers — but if it inspires one person to try your recipe, then mission accomplished. 😀
Sherry says
1st April 2015 at 7:28 pmI don’t see a way to email you a picture – do I just post a message to your Facebook page? (I don’t want to go ahead and do it if it creates some sort of clutter on there that you don’t want, so let me know if that’s the right way to send it to you or if I should do something else.)
Thanks!
Chocolate Covered Katie says
15th April 2015 at 2:58 pmSorry, just seeing this! Yes, please feel free to post to my fb page! 🙂
Sprinkles of Sweetness says
1st April 2015 at 8:12 pmI love carrot cake, piled high with homeade cream cheese frosting! Your cupcakes look so good I can’t wait to make them.
Larice @ Feeding Your Beauty says
1st April 2015 at 8:14 pmOooh so excited about this recipe! Wish I woud’ve had it last June when I was determined to make carrot cake cupcakes for my little one’s birthday party. But I didn’t like any of the recipes I had tried! I’m positive this one rocks! Maybe her 2nd birthday will be the one for carrot cake 🙂
Jules @ WolfItDown says
1st April 2015 at 9:28 pmMini version of my favourite cake – Yes! 😀 It looks fantastic Katie 🙂 Perfect bites for Easter 😀 x
Ana @ Ana's Rocket Shipa says
1st April 2015 at 10:00 pmI used to love carrot cake- but cake tastes too sweet for me now. I might try these hoping that I can (once again) enjoy carrot cake!
The Holistic Herbivore says
1st April 2015 at 6:02 pmThese look super yummy! Perfect for Easter! I really love carrot cake. I cant wait to try out this healthier version! Thanks!
Michelle says
1st April 2015 at 10:17 pmI am eating one of these gems right now, and I am in cupcake paradise! Sometimes I roll my eyes when a blogger claims something healthy tastes “like the sinful version” but these actually DO! You would never know they are healthy!
easypeasy says
1st April 2015 at 10:35 pmYummy! Prefect for Easter! 🙂
Yaffa Garber Tilles says
15th June 2016 at 6:28 pmI
Made these last week and loved them, I want to make them for my sons first birthday party. If you were to freeze them would you freeze the batter unbaked or freeze once baked?
5/5
5/5
Marissa Myers says
5th May 2018 at 3:30 pmBake, then freeze. The leavenomgight deactivate in the freezer, and the carrot texture and batter would change. Such is the nature of quick breads.
Lori says
1st April 2015 at 10:40 pmHi Katie. These look fantastic! Do you always peel the carrots first when making carrot cupcakes? I would like to get all of the vitamins from the carrots, but I will peel them if needed for the best flavor. Thanks for your time & for all the recipes!
Chocolate Covered Katie says
15th April 2015 at 2:58 pmI’ve never tried them unpeeled. Sorry I can’t be more helpful!
Matea says
1st April 2015 at 7:05 pmFinally a carrot cake recipe that’s *actually* healthy! 🙂
Melissa says
2nd April 2015 at 3:23 amJust made ’em (been thinking about them since they popped into my feed today), great without frosting! I used ww pastry flour and they turned out great. Wondering if you have had much luck substituting coconut flour in you recipes.
Hannah S says
2nd April 2015 at 3:05 pmTrying this tonight! It looks delicious 🙂
Mina says
2nd April 2015 at 8:05 pmHi Katie! I made these last night with whole wheat flour and they were perfect! No frosting needed! Just wanted to thank you and keep up the great work of creating fantastic recipes! 🙂
Kelly says
3rd April 2015 at 1:57 amThese look and sound amazing, yum!
xx Kelly
Sparkles and Shoes
Hannah W. says
3rd April 2015 at 5:14 pmKatie,
I just wanted to let you know that I had the random impulse to make strawberry cupcakes and used these as a base. I subbed puréed strawberries for the applesauce and carrots and it worked great just like your other recipes 😉
Heather says
3rd April 2015 at 8:00 pmwould this make a single layer 9-in cake…? I’d probably double it to do a 2-layer for Easter if so…but I’m terrible with conversions
Chocolate Covered Katie says
15th April 2015 at 3:00 pmSorry, just seeing this. I’ve never tried it as a cake, but be sure to report back if you experiment!
Cassie says
4th April 2015 at 10:16 pmMmmm! 😛
Teresa says
4th April 2015 at 11:06 pmI made these, and they were delicious! I followed gram measurements and used the exact amount suggested for each ingredient, except sugar; I used only 50 grams of coconut sugar, and the stevia option for the extra 2 tablespoons. With my alteration they were just lightly sweet, like muffins, which is exactly what I wanted 🙂 I also used almost entirely whole wheat pastry flour, with just a bit of spelt added in, used refined coconut oil, and added a 1/2 cup of chopped walnuts. About the coconut oil, just be forewarned: unless all your ingredients are very warm or your house is hot, when you add the liquid ingredients to the dry, the coconut oil will harden almost immediately and you will have to kind of mash the batter together and then plop the dough (which has a texture not unlike cookie dough) into the muffin tins. This is somewhat alarming, but my muffins still turned out just fine. Just be aware if you make this with coconut oil
Joan says
5th April 2015 at 11:19 pmI tried making these with coconut flour. It was just crumbly and didn’t stick together. Not sure what the fix is for this?
Chocolate Covered Katie says
15th April 2015 at 3:00 pmUnfortunately, coconut flour is not listed as an ingredient in the recipe.
Lauren says
6th April 2015 at 1:58 pmI made these cupcakes yesterday for Easter and they were my absolute favorite dish of the day (and I spent 9 hours cooking!) I really regret not taking a picture, they were topped with homemade cream cheese icing rolled in chopped pecans, and presented on a pretty cake plate. There were three other desserts (very unhealthy) and these were the winner by far! Thank you!
Mandie | Mandie's Kitchen says
6th April 2015 at 5:08 pmThese carrot cake cupcakes look like a MUST TRY for me! Pinning!
Amber @ The Bewitched Baker says
8th April 2015 at 12:34 amThese look so tasty. You’re right, about how most people don’t realize how much junk is in carrot cake that doesn’t need to be there. Thanks for sharing this recipe!
Sarah Jane says
8th April 2015 at 4:49 pmMade these along with the chocolate banana bread and BOTH came out SO GOOD!
Maria says
12th April 2015 at 2:17 pmThis looks like a great recipe. I prefer this to one that has too many spices. Thanks Katie!
MK says
16th April 2015 at 3:31 pmI made these carrot cakes (with the healthy cream cheese frosting) for a family picnic this past weekend. Turned out great! everyone loved ’em – not too heavy, right sized treat!
Thank you for a great recipe!
Karen says
24th April 2015 at 6:21 pmHi Katie,
Have you ever heard of Lakanto Monkfruit Sweetener? I have been using this for the past year in place of white sugar. It has zero calories, zero glycemic, non-gmo, gluten free zero additives, and no aftertaste. You measure it cup for cup like sugar. I learned about it from the Body Ecology website. Really nice product and baked goods taste very good with it. Check it out! The company that sells it is called Saraya Canada Co. The website is http://www.Lakanto.com
Danielle says
29th April 2015 at 12:46 amCould I make this into 9×9 cake for a birthday?
kaytee says
5th May 2015 at 11:12 amVery nice! I made these using 1/2 cup of date paste (just dates soaked in water overnight and blended) instead of the sugar/sweetener. I needed to cook them for longer as the extra moisture from the date paste made them a bit damp and squidgy, but otherwise they turned out really well. I also added a little more cinnamon and a teaspoon of allspice because I like my carrot cake spicy 🙂
Amber says
26th May 2015 at 11:02 pmOh my word!! These are delicious!! I have some very unique dietary restrictions, so I couldn’t do the yogurt icing. I did whip up some “buttercream” frosting with melted sunflower butter, honey, Saigon cinnamon and powdered sugar…yummy!! Thanks for a great recipe!!
Christine says
30th May 2015 at 11:06 amI made these yesterday and they were delicious! For this batch I used white flour, sugar, apple sauce, apple cider vinegar, and olive oil. They were soft, moist, and light. I used a maple frosting, just because I was looking to do something different. I will most certainly be making these again!! Thanks for the wonderful recipe.
NETTE says
1st June 2015 at 10:37 amHI !
I am looking forward to try this! is it okay to replace spelt flour with whole wheat flour entirely?
Rebekah says
24th July 2015 at 8:58 pmI love your website and have made these twice in the last 2 weeks!! They are amazing. I just wanted to know how you store them/ how long they keep? Are they ok to freeze?
Rebekah x
Vicki says
26th July 2015 at 12:30 pmI’d also love to know if these freezer well
Loren says
29th July 2015 at 2:27 amI made these today. I opted to leave the oil out and made it with applesauce. I made the healthy cream cheese frosting as well.
The cupcake came out really gummy. Maybe that’s what you meant by dense?
At first it was way too gummy (after 19 mins) so I turned off the oven and just left them sitting in there while I made the frosting. They became less gummy but still were a bit. regardless, they weren’t bad. I liked the cinnamon flavor a lot.
Next time I’ll probably put more spices. I like my carrot cake borderline spicy.
Unfortunately I made a ton of the frosting so it’s in the fridge screaming my name. I had to leave the house to avoid eating it. It was so good. Tastes like others I’ve had from bakeries.
Loren says
30th July 2015 at 10:52 pmUpdate: My take on these has significantly changed so I thought I’d update my review.
I love these now. After making them, I wasn’t fond of the texture but after leaving them in the fridge for a few hours, I think the flavor becomes more intense and it doesn’t feel so doughy/gummy. Now it tastes more like a regular muffin.
My boyfriend came over and had one and then had like 4. He REALLY likes them and said these are the best he’s had. He’s super into healthy foods so this is right up his alley.
We’ve also used the frosting for everything! I made a sweet cornbread and we used the frosting for that. Now I’m all out of frosting. I thought I would need the frosting with the cupcakes but after leaving them in the fridge, I actually really like them even without the frosting.
Maria says
3rd August 2015 at 5:55 pmI made these the other day and they were incredible! The frosting too. Best carrot cake I’ve ever had. Thank you so much for a wonderful recipe. I used walnuts instead of raisins and I think it tasted amazing.
vicki says
10th August 2015 at 1:52 amDo u melt the coconut oil? About. yo Bake for 5th party. I will get my daughter to eat carrots! 🙂
Unofficial CCK Helper says
13th August 2015 at 4:44 pmYes, use melted.
vicki says
10th August 2015 at 3:44 am19 min cooking and soft … do they react like normal cakes … spring back when touched?
Crys says
23rd August 2015 at 4:47 pmI made these yesterday, and they turned out wonderfully! They were moist, soft, and totally yummy! Surprisingly, there’s still one left (the one we saved for my dad :P). These are great, and the only thing I changed was the spelt flour. I changed it to 1 c. whole what flour, and 1/2 c. all-purpose flour.
Rachelle says
18th September 2015 at 5:01 pmExcellent recipe! These taste great!
5/5
5/5
Cathy says
5th November 2015 at 8:41 pmI followed everthing exactly but I made all the measurements heaping, so it actually made a full dozen. I added nutmeg and ginger too, bc I can’t live without those in carrot cake. I added extra raisens bc I love them and a small tiny handful of organic shredded coconut. Made your frosting as is, but added cardamom. Fan-freaking-tastic! Will definitely make again and I hadn’t made these for me to begin with. : )
5/5
5/5
Amber says
14th January 2016 at 2:53 pmI was thinking it would be nice to make a full dozen. Could you post the adjustments in ingredients to do so?
5/5
5/5
Aaron says
2nd February 2016 at 9:26 amHi Katie, just wondering – does the nutrition information on this recipe include the raisins? Thanks!
Anne Chelekis says
8th February 2016 at 5:59 pmThank you for your recipes! I made these carrot cupcakes for our Superbowl gathering (because the cake is orange, I tinted the frosting blue). They were a hit! Next time i make them though, I’ll make sure to use a generous amount of carrots and include some golden raisins. I also made the Chocolate Pomegranate Candies – they were incredible. Keep up the good work!
5/5
5/5
Kristen says
22nd February 2016 at 1:56 pmI just pulled them out of the oven and they smell divine!! I’m always looking for ways to sneak veg. In my picky toddlers diet. I used coconut oil because I needed to use it up and a few shakes of nutmeg & Ginger. Sure wish I had some raisins to throw in it. Yummo!!!
5/5
5/5
Brianna says
18th March 2016 at 12:58 pmIt helps to note that you should not put these in the fridge after making them. Let them sit out. I did that and they were hard as a rock 🙁 They were awesome and moist straight out of the oven though. If I had left them on the counter, covered, I think they would have been better.
4/5
4/5
Shazia says
23rd March 2016 at 3:55 amI am always looking for something sweet to eat for my breakfast. I think this will be my go to breakfast from now on.
5/5
5/5
Shawna says
25th March 2016 at 10:12 pmI used agave nectar instead of sugar, and added a tsp of flax seed. Its really delicious and my daughter loved them for her first birthday 🙂
5/5
5/5
Noelle says
26th March 2016 at 11:00 pmMade these tonight and oh. dear. lord. Just had the first one, still warm from the oven. Topped with the Greek Yogurt frosting – a MUST! As one reader suggested, subbed walnuts for raisins. Used 1 1/2 c whole wheat pastry flour instead of spelt/white and threw in a dash of nutmeg and unsweetened coconut flakes for good measure. Thanks – great recipe!
5/5
5/5
Jan says
26th March 2016 at 11:34 pmI just made these today. Since my family carrot cake recipe included pineapple, I substituted crushed pineapple for the raisins and the cupcakes turned out fantastic! Wonderful recipe 🙂
5/5
5/5
Beck says
28th March 2016 at 9:54 amI made these yesterday, subbing out 1/2 cup of the flour for almond flour because I like the nuttiness. They came out excellent and were gone within a few minutes of getting to a brunch potluck! I’m thinking about making them again for another potluck, but we have some gluten free folks. I’m thinking about taking out all the flour and replacing it 50/50 with almond flour and cashew flour. Is there something else you would recommend changing about the recipe to accommodate that? I expect them to be a little bit denser, but I’ve subbed out flour for nut flour in some other recipes without any ill effects. Plus the cashew flour I have on hand is super fine. Thanks! (oh and the cream cheese frosting was amazing, I had to stop myself from just eating it straight up! I love the tangy-ness from the added yogurt. Is there a shelf life on it? I made some yesterday and am hoping the leftovers last until next Sunday, so 1 week total)
5/5
5/5