These secretly healthy carrot cake cupcakes are moist, fluffy, and topped with thick vegan cream cheese frosting!
The best healthy carrot cake cupcakes
Who doesn’t love carrot cake?
But while carrot cake may seem healthy because it is made with a vegetable, traditional carrot cake is actually full of so much added sugar that you might as well be eating a Snickers bar.
With a soft texture and sweet carrot cake flavor, these low calorie carrot cake cupcakes offer you the best of both worlds.
They taste decadent enough for dessert yet are so healthy that you can even eat them for breakfast if you so desire.
And absolutely no one can ever tell they aren’t full of fat and calories!
Readers also love these Oreo Cupcakes
The recipe can be oil free, egg free, dairy free, vegan, gluten free, high fiber, and added sugar free.
And each cupcake packs in close to 75% of the RDA for vitamin A.
Superfood carrots are a good source of beta carotene, promote healthy vision, and boost immunity from their high vitamin C content.
I like to add half a cup of raisins, or sometimes a handful of mini chocolate chips. These additions are optional.
The fancy 24 carrot cake cupcakes are great for brunch parties or served as a healthy Easter dessert or lunch box snack.
You may also like Sweet Potato Brownies
Step by step recipe video
Watch the video how to make healthy carrot cake cupcakes, above
Vegan healthy carrot cake cupcake ingredients
Here’s what you will need to make your own carrot cake cupcakes.
Add carrots, flour, cinnamon, baking soda, salt, sugar of choice, applesauce or banana, optional oil, white or apple cider vinegar, and pure vanilla extract to the grocery list.
I like to use whole grain spelt flour for these healthy cupcakes. White flour, oat flour, and some brands of all purpose gluten free flour also work.
We have never tried the recipe with whole wheat flour or coconut flour. If you prefer to use almond flour, make these Gluten Free Carrot Cake Cupcakes.
For a fun flavor variation, swap out the applesauce for an equal amount of mashed banana, canned pumpkin puree, roasted sweet potato puree, or crushed pineapple. Or increase the protein by substituting regular or Greek yogurt.
The recipe works with regular sugar or unrefined coconut sugar or date sugar. Or go with granulated erythritol or xylitol for added sugar free carrot cake cupcakes.
While you can technically substitute a liquid sweetener, such as honey or pure maple syrup, the texture will be best with a granulated sweetener.
Vegetable oil or sunflower oil work well. If using coconut oil, melt it first and make sure none of the other ingredients are cold. For oil free cupcakes, sub an equal amount of additional applesauce, mashed bananas, or yogurt.
As for the carrots? You may use purple, yellow, or traditional orange carrots. Baby carrots and large carrots both work equally well.
Want more healthy cupcakes? Make Vegan Chocolate Cupcakes
How to make the recipe
Line a cupcake tin with liners, and set the pan aside.
Peel and shred the carrots. The easiest way to shred carrots is in a food processor. You can also use a box grater.
Preheat your oven to 350 degrees Fahrenheit while you measure the ingredients.
In a large measuring cup or bowl, whisk together the shredded carrot, applesauce or banana, water, optional oil, vinegar, and pure vanilla extract.
Combine the flour, cinnamon, sugar, baking soda, salt, and optional raisins in a large mixing bowl. Stir the dry carrot cake cupcake ingredients very well.
Pour the wet ingredients into the dry, and stir until just evenly mixed. Do not overmix.
Divide the cupcake batter among the lined cupcake or muffin tins. The recipe should yield enough batter to fill a dozen standard size cups.
Or if you wish to make mini carrot cake cupcakes instead, portion the batter into lined or greased mini muffin tins.
Bake the pan on the center rack of the oven for twenty minutes if making large cupcakes or ten minutes for mini ones.
When time is up, a toothpick inserted into a domed cupcake’s center should come out mostly clean.
Enjoy plain or topped with any of the frosting options included below.
The cupcakes are even sweeter and fluffier the next day, and the liners should be easy to peel off after sitting overnight.
Store leftover cupcakes loosely covered on the counter for one or two days. If you still have leftovers after two days, it is best to cover and refrigerate for up to a week or freeze in an airtight covered container for up to three months.
The recipe was adapted from my Carrot Bread and Carrot Cake Muffins
Healthy cream cheese frosting recipe
Feel free to eat the cupcakes unfrosted or topped with Coconut Butter.
This time, I chose to top them with a homemade cream cheese frosting. It can easily be both vegan and keto friendly, depending on the specific ingredients you choose. For a healthy option, choose unrefined coconut sugar and cashew butter over the butter.
Here is the recipe:
Bring eight ounces of cream cheese or vegan cream cheese to room temperature.
Use hand beaters or a stand mixer to whip the cream cheese with four ounces of butter or cashew butter an optional teaspoon of pure vanilla extract, and two cups of powdered sugar or coconut sugar.
You can also whip in a half teaspoon of ground cinnamon, a pinch of cardamom, the seeds of a vanilla bean, or the zest of one lemon if desired.
If the homemade cream cheese icing is too thick, slowly beat in a teaspoon of milk or water at a time, until it achieves your preferred thickness and texture.
Store any leftover frosting covered in the refrigerator for up to a week.
You can also turn the recipe into a Healthy Carrot Cake.
Healthy Carrot Cake Cupcakes
Ingredients
- 1 cup shredded carrot (200g)
- 1/2 cup applesauce or yogurt
- 1/3 cup oil or additional applesauce
- 2 tsp pure vanilla extract
- 2 tsp white or apple cider vinegar
- 1 1/2 cups flour (For low carb, try this Keto Carrot Cake)
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sugar or coconut sugar or xylitol
- 1/2 cup raisins (optional)
Instructions
- The carrot cake cupcake recipe works with spelt, white, or loosely packed Bob's all purpose gluten free flour.To make the cupcakes, preheat oven to 350F and place a dozen cupcake liners in a muffin tin. Combine all dry ingredients in a bowl, then set aside. In a large measuring cup, combine all liquid ingredients, including the carrot. Mix wet ingredients into dry, and immediately portion into the baking cups. Bake 20 minutes on the center rack of the oven. Allow the healthy cupcakes to cool before removing from the tray. The liners peel off easily after a day. If desire, frost with the healthy cream cheese frosting recipe above or with your favorite frosting.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Dessert Ideas
Lauren says
You 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
I 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
The 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
I LOVE the mug carrot cake. Perfect craving food!
Jill @ Champagne for Everyday says
I 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
Did you try? How did it work out?
roxanne says
It 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
Oh my golly these look amazing! I love carrot cake!
Marie says
These 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
It’s for the oil version.
Lauren says
Does it assume regular sugar or zero calorie sugar replacement?
Jana says
Has anyone tried making this one with oat flour? I wanna use oats and I am wondering if I should rather make these cupcakes or the carrot banana bread? Would be happy for an advice! 🙂
Susan says
Healthy, tasty, and colorful, the best three ingredients you need.
aschy says
Are the nutrition facts with sugar or xylitol?
Eileen says
Katie, first thank you! Can these be made as a cake? Eileen
Brynne says
Hi 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
These 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
Katie, your carrot cakes are so healthy, it ticks all my demands. Thanks! 🙂
Sherry says
I’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
I 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
Sorry, just seeing this! Yes, please feel free to post to my fb page! 🙂
Sprinkles of Sweetness says
I 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
Oooh 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
Mini version of my favourite cake – Yes! 😀 It looks fantastic Katie 🙂 Perfect bites for Easter 😀 x
Ana @ Ana's Rocket Shipa says
I 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
These look super yummy! Perfect for Easter! I really love carrot cake. I cant wait to try out this healthier version! Thanks!
Michelle says
I 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
Yummy! Prefect for Easter! 🙂
Yaffa Garber Tilles says
I
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?
Marissa Myers says
Bake, 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
Hi 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
I’ve never tried them unpeeled. Sorry I can’t be more helpful!
Matea says
Finally a carrot cake recipe that’s *actually* healthy! 🙂
Melissa says
Just 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
Trying this tonight! It looks delicious 🙂
Mina says
Hi 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
These look and sound amazing, yum!
xx Kelly
Sparkles and Shoes
Hannah W. says
Katie,
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
would 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
Sorry, just seeing this. I’ve never tried it as a cake, but be sure to report back if you experiment!
Cassie says
Mmmm! 😛
Teresa says
I 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
I 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
Unfortunately, coconut flour is not listed as an ingredient in the recipe.
Lauren says
I 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
These carrot cake cupcakes look like a MUST TRY for me! Pinning!
Amber @ The Bewitched Baker says
These 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
Made these along with the chocolate banana bread and BOTH came out SO GOOD!
Maria says
This looks like a great recipe. I prefer this to one that has too many spices. Thanks Katie!
MK says
I 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
Hi 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
Could I make this into 9×9 cake for a birthday?
kaytee says
Very 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
Oh 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
I 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
HI !
I am looking forward to try this! is it okay to replace spelt flour with whole wheat flour entirely?
Rebekah says
I 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
I’d also love to know if these freezer well
Loren says
I 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
Update: 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
I 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
Do u melt the coconut oil? About. yo Bake for 5th party. I will get my daughter to eat carrots! 🙂
Unofficial CCK Helper says
Yes, use melted.
vicki says
19 min cooking and soft … do they react like normal cakes … spring back when touched?
Crys says
I 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
Excellent recipe! These taste great!
Cathy says
I 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. : )
Amber says
I was thinking it would be nice to make a full dozen. Could you post the adjustments in ingredients to do so?
Aaron says
Hi Katie, just wondering – does the nutrition information on this recipe include the raisins? Thanks!
Anne Chelekis says
Thank 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!
Kristen says
I 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!!!
Brianna says
It 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.
Shazia says
I am always looking for something sweet to eat for my breakfast. I think this will be my go to breakfast from now on.
Shawna says
I 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 🙂
Noelle says
Made 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!
Jan says
I 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 🙂
Beck says
I 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)
Amy says
I made these yesterday for my husband’s birthday. SO! GOOD! He said it was his favorite dessert I’ve ever made (so far ;)). I used white flour, brown sugar, extra cinnamon with a little bit of nutmeg, craisins and pecans. The batter seemed kind of crumbly and I was worried that I had messed something up, but they turned out to be fantastic, perfectly moist and flavorful! I had never made carrot cake before (vegan or otherwise) and I am so glad that I tried it! Delish. Thank you 🙂
Ivona says
Can you use whole wheat, oat or coconut flour? The recipe looks amazing!
Karen says
Can you make this into one big cake thanks
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2016/03/21/healthy-carrot-cake-vegan/
Lindsey says
is uncut stevia the actual plant? I can’t find anything that says uncut at the store. thanks!
Chocolate Covered Katie says
Hi! It is just stevia where stevia is the only ingredient. You can also use packets if you prefer! https://chocolatecoveredkatie.com/stevia-conversion-chart/
Alejandra says
These cupcakes are delicious! So excited to find a good cupcake recipe without egg (my toddler has an egg allergy). The first time I made them, I used the leftover carrot pulp from the juice I made earlier. They turned out great, and I love not wasting food! Thanks for the recipe!
Nancy says
Hi Katie!! I’m looking to make these cupcakes for this weekend, but I want to make more than 9. Is it possible to make smaller cupcakes with the same amount of dough? I know that would alter the cooking time, so do you have an idea on how much shorter they would cook for? I made the cake version of this and it was delicious!! Thank you 🙂
Julie Dove says
Sure you can!
Katie says
Katie, I love your recipes – thanks for all you do to create healthy recipes! Have you tried the Airfryer to bake any of your cakes? I’ve just bought one and instantly thought of your recipes, especially the smaller quantities. The ones in the recipe book that comes with the machine are full of refined sugar – ugh! Grateful for any help – thanks <3
Maggie says
Hi! These look great. Do you think I could use honey as the sweetener?
Helen says
Mmmmm. Just tried these…absolutely delicious, wonderful texture, light and very tasty! Thank you!?X
Anna says
I’d like to try these and a couple of your other cupcake recipes in a mini-muffin pan. Do they require paper liners or would they hold together and release from the pan without the liners?
Jason Sanford says
You can definitely skip the liners. It won’t make as many but as long as you grease the pan it will be fine 🙂
Chris says
I’m going to make these for Easter. Excited to try them out. They look and sound delicious.
Mimi says
These turned out moist, dense and delicious. I have made them three times. The last time, I added zucchini which I had on hand. I also have used heirloom carrots so they are all kinds of colors. I love that they are sweet delicious and just packed with carrot!
Jesse says
Hi! These are beautiful 😉 making them weekly Already! How should they be stored? They get quite moist after a day or two in a plastic container. Thanks!
Chocolate Covered Katie says
Fridge or freezer 🙂
Karla Sanchez says
Hi! Just found your amazing recipe.. got all the balance for a healthy yet delicious piece of carrot cake… just wondering how long do they last on the counter or would it be better to keep them in the fridge? …
Jason Sanford says
Counter overnight is fine. Otherwise it’s best to fridge for freshest taste.
Nicole says
Oh my goodness, these taste amazing!!
Ruth-Ann says
First time making carrot cake and I was excited to use carrots from my garden. These came out fabulous! Fluffy, moist, and not too sweet. I mixed brown and coconut palm sugar a small well as spelt and white flour. Ended up with 10 cupcakes. I also made the cream cheese frosting – needed a bit more of the powdered sugar but that may because I used low fat cream cheese. This made for a yummy afternoon snack! Thank you! Definitely a keeper. I also made the crustless pumpkin pie – haven’t tasted it yet but it looks good and did set well.
Marija says
Hi has anyone tried to use wholemeal flour instead of spelt?
Jason Sanford says
They would be much more dense, but as long as you don’t mind the denser texture it should be fine.
Poonam Dalal says
Hi Katie, does this recipe not require eggs?
Jason Sanford says
It doesn’t! No need 🙂
Christen says
My family never uses coconut oil as it is horrendous for your arteries with its high amount of saturated fat. Could one use avocados as a substitute and get a similar density? If yes, how much should we use?
Thanks!
American Heart Association’s article about the 100 studies about saturated fat and coconut oil: https://news.heart.org/saturated-fats-why-all-the-hubbub-over-coconuts/
Jason Sanford says
Hi, why not just use vegetable oil here? No need to use coconut! 🙂
Bethany says
Thank you for the recipe! I made mini donuts with this recipe. I added an egg and they were splendid! I glazed them with a greek yogurt and cream cheese frosting. Perfect for my 2-year-old’s birthday!
Nicole says
These are EXCELLENT and easily one of the best CCK recipes I’ve tried. I used all xylitol (no sugar or stevia) and Earth Balance instead of coconut oil.
kat says
These are soooo good! My kids demolished these today.
kat says
Yum, yum, yum! These are delicious, my kids devoured these today.
G says
Can these be made with oat flour? Thanks
Jason Sanford says
Sounds like a fun experiment. Be sure to report back if you try!
G says
The texture was a little too smooth with the oat flour; not what you would want with carrot cake. I did have success without liners, however.
Tiaya says
Just made these for me and my son. SO yummy!!! New favorite! ???
Susan says
Have been searching for a healthy carrot cake recipe, this looks great. My husband loves pineapple, any ideas how to modify this to include some shredded pineapple and maybe some toasted walnuts? Thanks so much. Have a joyful day!!
Jason Sanford says
You can use crushed pineapple instead of the applesauce. Just add a handful of crushed or finely diced walnuts into the batter before baking 🙂
Marissa Myers says
Bake, then freeze. The leavening might deactivate in the freezer, and the carrot texture and batter would change. Such is the nature of quick breads.
Stephanie P says
Do you know if these would freeze well?
Jason Sanford says
Sure!
Linda says
Do you have to refrigerate these afterwards because of the yogurt in the frosting?
Michelle Masters says
When I followed the directions with coconut oil, the mixture was far too solid to whisk or stir. I had to keep adding more applesauce, and while I ended up with a delicious batter, it unfortunately never quite cooked in my cupcake maker. Should I just use anything besides coconut oil next time?
Jason Sanford says
Hmmm no I’ve made them with coconut oil before without a problem, but just make sure all ingredients are not chilled because that would make the coconut oil solidify. What flour and sugar did you use?
Amanda says
Have you tried these with oat flour??
Deena says
Hey Katie, this looks great! Have you experimented with making chocolate carrot cake muffins? Was looking to see how I can adjust if I want to add dutch cocoa powder. Thanks! 🙂
Jason Sanford says
Hmmm that sounds like such a fun idea. Maybe try taking out 1/4 cup of the flour and replacing it with cocoa? Be sure to report back if you do experiment!
Arlene says
Looks good and very healthy I’d like to try this .
What oil?
1/3 cup oil (Some readers say they subbed applesauce with good results, but I haven’t tried)
Thank you.
Jason Sanford says
Vegetable or melted coconut oil both work!
Mickey says
I never comment on blog posts but I need to express my love for the piece of (healthy) heavenly cake I just ate… I made these today, amazing recipe, it actually ended up making 14 cupcakes!
They taste great and I don’t feel naughty having more than one 😉 I was a little bit worried when I portioned them out because the consistency of the batter was not what I expected and seemed to be really (the only word I can think of) ‘thick’ BUT I really love the texture of them.
Some changes that I made; used pumpkin puree rather than applesauce and added walnuts rather than raisins (because I didn’t have any).
Sasha says
Thank you, Katie. Would you please advise how I can substitute the 1/3 cup sugar and 1/16 tsp stevia for monk fruit (Lakanto brand)? What amount would I need to use? Thanks.
Jason Sanford says
Unfortunately we haven’t tried so don’t know if it would work or how the results would be, but if you experiment then be sure to report back!
Jason
Rebekah says
This taste amazing. My 3 ear old twins even enjoyed them. I used coconut oil instead of regular oil as well and they came out so yummy.
Rebekah says
Year*
Elisha says
Is it oil and apple sauce, or just one of thwm? Really need to make these.
Jason Sanford says
It’s 1/2 cup applesauce, and then also 1/3 cup oil
Anne says
Such an awesome recipe, my daughter really loved it and she’s very picky 🙂
Rebecca Dames says
The mixture tastes amazing, but was very dry. They in the oven now
Jason Sanford says
Hmm, shouldn’t be dry! What flour did you use? Hope they turned out well!
Jason
Sherreden says
My daughter just ate something with carrot in it!!!!!! Hooray for this recipe. Deliciousness.
Shell says
Just made ’em. Very good! Whole family enjoyed . I simply topped with a greek honey yogurt. Baked for 19 mins. like the recipe says, not 30 like the video says.
Elizabeth says
These turned out amazing! I used half white whole wheat flour and half all purpose flour, melted coconut oil, light brown sugar, and I omitted the extra 2 tablespoons of sugar since my applesauce was sweetened. They came out so fluffy and moist.
Alene says
Hi! I love carrot cake anything! One question though. Are you talking about Bob’s Red Mill generic gluten free flour or Bob’s Red Mill 1 to 1 gluten free flour? I have 1 to 1 gf flour but not the older kind. Thanks!
Jason Sanford says
The cup for cup 1 to 1 works!
Emily says
Has anyone made this into an actual cake, instead of cupcakes? My daughter is turning 1 in a couple weeks and I want to make a healthy-ish smash cake for her. I was going to use this and make a tiny 2-layer cake for her, but wasn’t sure how it would rise. Thoughts?
Jason Sanford says
Here you go! https://chocolatecoveredkatie.com/vegan-carrot-cake-recipe/
Eva Vargas says
Would I be able to substitute the apple sauce for bananas??
Ailina says
I was so excited to make these! However I used almond flour instead of regular flour. Did I ruin it? The cupcakes have been in the oven for 39 minutes and are still mushy 🙁
nichelle says
Hi, can you use almond flour?
CCK Media Team says
Sorry we have not tried so really don’t know here. Be sure to report back if you experiment, or you might want to try turning this base recipe into a carrot cake version instead: https://chocolatecoveredkatie.com/keto-muffins-recipe/
Online Spanish Teacher (available for private classes) says
I’m probably going to make this OR Katie’s carrot cake recipe today for a family member whose birthday it is today. Would you use the cupcake recipe OR use the cake recipe (and put the batter in muffin tins)? Sounds like this recipe was created first. Curious to know which would work better. Thank you!
Online Spanish Teacher (FB, Handy Music & Language Services) says
Has anyone ever tried this with brown sugar instead of with white sugar (or with part of each)? I’m really curious as to what that would taste like!
Online Spanish Teacher (FB, Handy Music & Language Services) says
I’m making the muffins now. I cooked the shredded carrots a bit because I don’t like feeling chunks when I eat carrot cake. I tripled the recipe. So, I did three cups of shredded carrots. I measured them shredded to fit the recipe. Then, I cooked them some. But now, they only measure a cup and a half. So, I’m not sure whether to use this amount. Or do I need more, now that they’ve cooked down? Gracias, Ana
Maria Borgvall says
Spelt is not gluten free! You could simply have made that clear in the recipe like you did regarding the sugar.
CCK Media Team says
The commentary of the post says that the recipe can be gluten free. If you use the gf flour option listed in the recipe next to spelt or white flour, it is indeed gluten free.
Rae says
Hi there, I have made these twice and love the flavor! The first time, they turned out kind of doughy. So the second time, I made 12 with the same out of batter and baked them a few minutes longer when I could still hear them “singing.” But they are still turning out really doughy, like they are under baked. I’ve read the ingredients and instructions dozens of times but I’m stumped as to what I’m doing wrong. Can anyone help with this? Thanks!
CCK Media Team says
Hi, what specific ingredients are you using?
Rae says
I’m following the original recipe exactly. For the ingredients that have options, here’s what I did:
Bob’s 1 to 1 gf flour
all sugar (no Stevia)
both apple sauce and canola oil
apple cider vinegar
CCK Media Team says
I don’t think it would be anything you’re doing wrong in that case :), probably just the texture of the gluten free flour version in general. Bob’s flour definitely gives a different texture to baked goods in general than versions with gluten.
Rae says
Thanks for taking the time to respond! Maybe I’ll try it with regular flour and just see what happens.
Vince Tavera says
I’m trying this today I hope using almond flour. I’m not sure about 1/16 tsp of stevia though. I don’t have a measure that small and it seems like so little stevia. How long can the mixture sit before baking?
CCK Media Team says
We haven’t made it with almond flour so honestly don’t know how/if that would work. But if you do experiment, be sure to report back! 1/16 tsp pure uncut stevia is the same as 2 packets of stevia that has been cut with another ingredient.
Vince Tavera says
They came out great! Came out a little softer than I expected, and didn’t rise with no yeast, but tasted delicious. Did 1 for 1 GF almond flour.
Paula says
You don’t put yeast in muffins or cakes, you use baking powder and baking soda instead. Yeast is for breads.
Liz says
I added an egg to the mixture, used monk fruit instead of regular sugar, and added vanilla yogurt for frosting. OMG! Amazing.
Kat says
There’s obviously some LIQUID missing in this recipe. I’ve made it many times, mostly adding some soy milk and flax seed eggs.
CCK Media Team says
Hi, so glad you like them! We have never had to add liquid… are you subbing coconut flour? That would definitely need more liquid!
Laurel says
These carrot cake muffins are great! I just made them and I want to eat them all. I used Bob’s Red Mill 1:1 gf flour so they were more dense going in the muffin tin initially and not too pretty after baked– but they were moist and super yummy! I was going to make an icing to cover the look of the top (they didn’t change shape from how I put them in the tin originally– very thick,) BUT the flavor was so good, my husband and I decided to skip the icing. I also used pumpkin puree instead of applesauce because that’s what I had on hand. Definitely making these again!
Sharon Cakebread says
These are amazing so moist, I was very skeptic at first “how could they taste good?”…… but they certainly do
Have a go
CCK Media Team says
❤❤
Joseph says
These were great! Next time I need to spray the paper cups I used with oil or something because the paper ended up sticking to the muffins. They didn’t rise or move much but that is to be expedited with gf baking so make sure they are in a nice swirl shape. I used bigger grates of carrot because I like the sweetness and bite that the bigger chunks offer, so some of the shreds stuck up and burnt a little. I did half with walnuts and dried cranberries and half without, yum!
MM says
Best recipe! Replaced the oil with more applesauce and it was amazing— great texture & taste.
Paula says
Try replacing all of the oil with more applesauce – you don’t need the oil 😉
delphine says
Hi ! Thanks for that recipe! I didn’t have any apples or applesauce so I used an egg instead, and the cakes taste really good. Next time I promise I’ll try with the ingredients you gave 🙂
CCK Media Team says
❤❤
Ellerie says
Hi! Attempting to make a refined sugar free version… Could the applesauce be replaced with nonfat (Fage) greek yogurt, and the sugar with maple syrup? Would any of the other measurements need to be modified if so?
Thanks 🙂
Teresa Corrigan says
Great muffins. I subbed the applesauce for oil. They are good. But stick to the muffin papers. Maybe spray oil the muffin papers next time? Thank you for the recipe!
CCK Media Team says
Hi! You can also wait a day and the liners should peel off easily the second day. Let me know if that doesn’t work for some reason!
Doe acker says
No eggs in the loaf or muffins?
CCK Media Team says
Nope 🙂
Cindy says
These carrot cake cupcakes were so delicious!! I made them for my family for Easter and everyone loved them! I used granular Swerve for the cake batter and used confectioners Swerve for the icing. I used your Keto cream cheese frosting recipe. Thank you!
CCK Media Team says
Thank you so much for making them!
Kathleen Carullo says
I love this recipe!! I double it and have made it as a cake, muffins and even a loaf! So delicious!!! Thank you so much for sharing!
CCK Media Team says
Thank you so much for trying it 🙂
Dawn says
Can I substitute applesauce with yogurt?
CCK Media Team says
Yes!
Rachel Gibson says
I’m not a fan of applesauce, could I sub this for something else?
Rhonda says
I did see that the recipe calls for both applesauce, so just to confirm, if I don’t use oil, it would work just fine to use a LOT of applesauce: 1/3 cup plus 1/2 cup?
CCK Media Team says
We haven’t tried it so cannot vouch for it, but many readers have said yes it works!
Lauren says
These carrot cake cupcakes were delish!
Kirsten says
Baked these on Monday and was suitably impressed, the only difference I made was I used
Lupin Flour
Finely chopped date instead of raisins
Coconut sugar instead of xylitol
1 teaspoon blackstrap molasses
1/2 teaspoon ginger powder
1/8 teaspoon clove powder. Gave them an awesome flavour.
Will be making them again soon.
Angela says
Do I have to spray the cupcake liners?
CCK Media Team says
Nope 🙂
Sue says
I love this recipe exactly as it is and have made it several times now. I would like to sometimes add an egg to it for when we want muffins for a quick breakfast. How would you suggest I change the dry ingredients to accommodate the egg?
CCK Media Team says
Hi sorry we have never tried so really do not know. Have fun experimenting!
Joyce Shavers says
I love this recipe and frequently make it. I put them in the freezer and take out one at a time for a healthier decadent breakfast or dessert. I put a little oil in my cupcake tin and they pop out just fine without using liners.
Roseanne Morgan-Hulen says
Can you use oat flour, or almond flour in this recipe?
Roselyn Eichmann says
Your blog is a breath of fresh air. Thank you for sharing your wisdom with us.