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Healthy Carrot Cake Cupcakes

Irresistibly fluffy and secretly healthy carrot cake cupcakes…  

Healthy Carrot Cake Cupcakes Recipe

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These light and delicious healthy carrot cake cupcakes can be:

Vegan

Sugar-Free

Gluten-Free

High-Fiber

With 74% Of Your Daily Vitamin A!

Low-fat, high-fiber, soft & fluffy carrot cake cupcakes with a secretly healthy frosting and an astonishing 74% of your recommended Vitamin A in one serving! Recipe here: https://chocolatecoveredkatie.com/2015/04/01/healthy-carrot-cake-cupcakes/

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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!

How To Make Carrot Cake Cupcakes

Chocolate Covered Katie Cupcakes

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Make them even healthier by icing them with the homemade cream cheese frosting recipe from this post:

Pumpkin Cupcakes – With Cream Cheese Frosting

Above – Watch the video how to make healthy carrot cake cupcakes!

Want Even More Healthy Cupcakes?

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!!!

Secretly Healthy Carrot Cake Cupcakes

If you make a batch of your own healthy cupcakes, please feel free to tag me On Instagram so I can see and like your creations!

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You can also make a Healthy Carrot Cake

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Healthy Carrot Cake Cupcakes

Soft, fluffy, and secretly healthy carrot cake cupcakes!
4.83/5 (46)
Total Time 19 minutes
Yield 9 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! 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.
    View Nutrition Facts

Notes

To turn the cupcakes into a cake, try this Vegan Carrot Cake Recipe

Have you made this recipe?

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4.83/5 (46)

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Published on April 1, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

143 Comments

Leave a comment or reviewLeave a rating
  1. 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 🙂

  2. 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.

  3. 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?

  4. 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

  5. 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. 😀

  6. 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!

  7. 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 🙂

  8. 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!

  9. 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!

    • 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?

      5/5

      5/5

      • 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.

  10. 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!

  11. 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.

  12. 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! 🙂

  13. 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 😉

  14. 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

  15. 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

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