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Healthy Carrot Cake Cupcakes

Irresistibly fluffy and secretly healthy carrot cake cupcakes…  

Healthy Carrot Cake Cupcakes Recipe

These light and delicious healthy carrot cake cupcakes can be:





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:

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

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 Cupcake Recipe

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!

You can also make a Healthy Carrot Cake

Pin it now to save for laterPin Recipe

Healthy Carrot Cake Cupcakes

Soft, fluffy, and secretly healthy carrot cake cupcakes!
4.84/5 (49)
Total Time 19 minutes
Yield 9 cupcakes


  • 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)


  • 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


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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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4.84/5 (49)

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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


Leave a comment or reviewLeave a rating
  1. 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!

  2. 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.

  3. 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).

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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?

  10. 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 🙁

  11. 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

    • 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.

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