These moist and fluffy cupcakes pack all the light spices of a traditional carrot cake, and of course the veggie goodness from fresh carrots! We also cut the amount of fat in half, even in the cream cheese frosting, to make these a guilt-free treat for Easter, or any other time you want a yummy carrot cake dessert!
Serving Size: 1 cupcake
Prep Time: 25 minutes
Total Time: 60 minutes
Nutrition Facts: 287 calories / 37g carbs / 3g protein / 14.5g fat
1 cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup oil (avocado or canola oil)
¼ cup unsweetened applesauce
1 ½ cups finely grated carrot
5 oz “⅓ less fat’ cream cheese (room temperature)
2 tablespoons butter (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
Mix the dry ingredients (flour through salt) together in a large bowl.
In a smaller bowl, whisk together the wet ingredients (oil through eggs). Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon until the flour is almost all incorporated.
Fold in the grated carrot.
Spoon batter evenly into the 12 muffin cups, filling each about ⅔ full. Bake for 16-18 minutes or until the cupcakes are lightly golden and a toothpick tester comes out with no wet batter (only crumbs).
Set aside to cool for 10 minutes. Remove cupcakes from the muffin pan and cool completely to room temperature on a cooling rack.
Add the powdered sugar and pinch of salt. Mix on low until the sugar is incorporated, and then increase the speed to medium-high and continue beating for a further 1-2 minutes. The frosting should be light and fluffy.
Frost the cooled cupcakes with a knife, spatula, or piping bag. Decorate with sprinkles or candies if desired (macros not included.)
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