Carrot Cake Cupcakes
Just because it contains carrots doesn't make a dessert healthy. The average Carrot Cake serves 9g Sugar and 15g Fat. This recipe has 2g Sugar and 5g Fat thanks to Organic Applesauce and Canola Oil in place of butter.
  • 1 c Shredded Carrots 
  • 1/2 c Organic Applesauce 
  • 1/3 c Canola or Vegetable Oil 
  • 2 tsp White Vinegar
  • 2 tsp Vanilla Extract
  • 1 1/2 c All-Purpose Flour (swap in 3/4 c Whole Wheat Flour for an even healthier version)
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/3 cup Sugar

  • Frosting

  • 1 stick of unsalted butter
  • 4 tbsp of low-fat cream cheese
  • 1 c Confectioner's Sugar
  • 1 tsp Vanilla Extract


    1. Preheat oven to 350 F and line 12 cup muffin pan with unbleached liners
    2. In a large mixing bowl, whisk together carrots, applesauce, oil, vinegar and vanilla. Let sit for 10 minutes.
    3. In another medium bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined.
    4. Using large cookie scoop, scoop batter into liners.
    5. Bake 20 minutes or until a toothpick inserted into the cake comes out clean.
    6. Cool in pan for 8 minutes and then moving to cooling rack to cool for 20 minutes.
    7. While the cupcakes are cooling, beat butter and cream cheese until light and fluffy (about 5 minutes). Add Confectioner's Sugar and Vanilla Extract and beat until combined (1-2 minutes).
    8. Place frosting in piping bag with Wilton 1M tip and swirl frosting onto cupcakes. Enjoy!