Low-fat Carrot Cupcakes

  • prep time25 min
  • total time 50 min
  • serves 18

Low-fat carrot cupcakes with homemade low-fat cream cheese frosting!

33 Ratings
Directions for: Low-fat Carrot Cupcakes



2 cup carrots, peeled and grated

2 eggs

1 egg white

½ cup plain low fat yogurt

⅓ cup apple sauce

¼ cup raw sugar

1 vanilla bean, seeded

⅓ cup raisins

½ cup raw pumpkin seeds

2 Tbsp cocoa butter, melted

1 cup whole wheat flour

1 cup all-purpose flour

1 ½ tsp baking soda

1 ½ tsp baking powder

½ tsp sea salt

½ tsp ground cinnamon

Low-fat Cream Cheese Frosting

2 cup low-fat cream cheese

½ cup raw sugar, pulverized

¼ cup maples flakes

3 Tbsp cocoa butter

½ vanilla bean, seeded

1 cup unsweetened shredded coconut



1. In a bowl, add carrots, eggs, egg white, yogurt, apple sauce, raw sugar, vanilla seeds, raisins, pumpkin seeds, and cocoa butter. Mix well. In a separate bowl whisk together both flours, baking soda, baking powder, sea salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until moist; don't over mix.

2. Preheat oven to 350°F.

3. Spoon batter into silicone muffin molds and bake for 25 minutes, until toothpick comes out clean. Cool for 10-15 in the molds, then unmold cupcakes and let cool on a cooling rack

Low-fat Cream Cheese Frosting

1. To a bowl add low-fat cream cheese, raw sugar, maple flakes, and vanilla beans. Mix until smooth.

2. Pipe icing onto cupcakes and garnish each cupcake with a small pinch of unsweetened shredded coconut.

See more: Healthy, Dessert, Snack, Vegetables, Vegetarian, Low-Fat



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