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Healthy Carrot Cake Cupcakes

4.99 from 164 votes

These secretly healthy carrot cake cupcakes are moist, fluffy, and topped with thick vegan cream cheese frosting!

Healthy Carrot Cake Cupcakes Recipe

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

Healthy Cream Cheese Frosting And Carrot Cupcakes
Healthy Carrot Cake 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

How To Make Carrot Cake Cupcakes

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 Easter Dessert Recipe

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.

Carrot Cake Cupcakes With Cream Cheese Frosting

You can also turn the recipe into a Healthy Carrot Cake.

Pin it now to save for laterPin Recipe

Healthy Carrot Cake Cupcakes

These healthy carrot cake cupcakes are moist, fluffy, and topped with thick vegan cream cheese frosting!
Cook Time 20 minutes
Total Time 20 minutes
Yield 12 cupcakes
5 from 164 votes


  • 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)


  • 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


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

Have you made this recipe?

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Published on March 20, 2024

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  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!

    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.)


  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!

      • 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

    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

  16. 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?

  17. 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!

  18. 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!

  19. 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!

  20. 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

  21. 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 🙂

  22. 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!!

  23. 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.

  24. NETTE says

    HI !

    I am looking forward to try this! is it okay to replace spelt flour with whole wheat flour entirely?

  25. 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

  26. 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.

  27. 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.

  28. 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.

  29. Cathy says

    5 stars
    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. : )

  30. Anne Chelekis says

    5 stars
    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!

  31. Kristen says

    5 stars
    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!!!

  32. Brianna says

    4 stars
    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.

  33. Shawna says

    5 stars
    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 🙂

  34. Noelle says

    5 stars
    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!

  35. Jan says

    5 stars
    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 🙂

  36. Beck says

    5 stars
    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)

  37. Amy says

    5 stars
    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 🙂

  38. Lindsey says

    is uncut stevia the actual plant? I can’t find anything that says uncut at the store. thanks!

  39. 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!

  40. 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 🙂

  41. 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

  42. 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 🙂

  43. 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!

  44. 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!

  45. 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? …

  46. 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.

  47. 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!

  48. 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.

  49. 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 🙂

  50. 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.

  51. 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?

  52. 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!

  53. 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.

  54. 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).

  55. 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!

  56. 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.

  57. 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.

  58. 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.

  59. 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!

  60. 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?

  61. 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 🙁

  62. 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.

  63. 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!

  64. 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.

  65. 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.

  66. 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.

  67. Liz says

    I added an egg to the mixture, used monk fruit instead of regular sugar, and added vanilla yogurt for frosting. OMG! Amazing.

  68. 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!

  69. 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!

  70. 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

  71. 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!

  72. 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 🙂

  73. 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 🙂

  74. Teresa Corrigan says

    5 stars
    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!

  75. Cindy says

    5 stars
    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!

  76. Kathleen Carullo says

    5 stars
    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!

  77. 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?

  78. Kirsten says

    5 stars
    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.

  79. Sue says

    5 stars
    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?

  80. Joyce Shavers says

    5 stars
    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.

4.99 from 164 votes (140 ratings without comment)

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