Treat yourself to this classic recipe but with a healthy twist. These Healthy Carrot Cake Cupcakes use applesauce and pure maple syrup...making them naturally sweetened and extra moist!
Carrot cake is something special. Just saying the word brings to mind a yummy, flavorful dessert that stands alone. After all, what other cake can tastefully hold over a cup of carrots? Very impressive!
I enjoy carrot cake so much that I knew I just had to make a healthier version of it. This way, I (and the fam) can enjoy it way more often.
With Greek yogurt frosting and healthy ingredients like spelt flour, walnuts, and ground ginger (it’s anti-inflammatory – did you know?), these tasty mini’s will quickly become your go-to healthy carrot cake recipe.
Ready to give it a whirl? Let’s make 'em!
Is Carrot Cake The Healthiest Cake?
Carrot cake can easily be made into a healthy version – and that makes it a better choice than the average cake. How do we do that? We use healthy flour instead of refined white flour, coconut oil as opposed to an unhealthy oil, and Greek yogurt as a protein-rich ingredient (instead of processed sugar icing).
So, I’d say it’s a pretty healthy cake. And, on that note, I'd also say chocolate zucchini bread is another irresistible option….
How To Make These Cupcakes Healthy
These carrot cake cupcakes are healthy because I’ve taken out not-so-good ingredients like refined sugar and flour. Then I replaced them with extra good-for-you stuff. Here's how:
- Instead of butter and any trans fates, I made these cupcakes with coconut oil and unsweetened applesauce (be ready for moist and super-delicious cupcakes!).
- I replaced refined sugar and unhealthy sweeteners with maple syrup.
- Spelt flour is my choice over refined white flour. More on why I dislike refined flour.
- Full-fat Greek yogurt makes a yummy frosting that gives a little protein boost.
Ingredient Notes
These cupcakes are full of goodness yet decadent enough to let you know you are treating yourself - as you should on a regular basis! What do you need to make these delicious mini cakes of goodness?
- Spelt flour: Rather than using processed white flour, I use spelt flour. Baking made with spelt flour is still light and the taste is compatible with fruits (like blueberries) and veggies (like carrots). You can substitute it 1:1 as well.
- Pure maple syrup: Maple syrup is a great natural sweetener. It also contains antioxidants and nutrients like manganese and calcium.
- Unsweetened applesauce: Want to add fiber, vitamins, and a natural sweetener to your healthy carrot cake cupcakes? Use unsweetened applesauce. The recipe calls for ¼ cup which makes for a moist cupcake.
- Milk: Use any type of milk that suits you. I recommend almond, cashew, soy, or any other plant-based milk, and dairy milk is fine also.
- Plain Greek yogurt: A super-delicious frosting can be easily whipped up using full-fat Greek yogurt.
Ingredient Substitutes
- Applesauce: If you are out of applesauce, you can sub a ripe mashed banana instead.
- Milk: Those who cannot have lactose can choose plant-based milk. Almond or cashew work well.
- Greek yogurt: Like the milk, the yogurt can be switched for a plant-based version.
- Oil: I use coconut oil but you can use olive oil or sunflower oil instead.
- Flour: I prefer spelt flour for this recipe but suitable swaps are amaranth, barley, whole wheat, and rice flours.
How To Make Vegan
You'll just need to swap out the eggs for chia eggs to make these cupcakes vwgan. How to make a chia egg? Take 1 tablespoon of chia seeds and mix it with 2.5 tablespoons of water. Stir and let it rest for about 5 minutes. Now you’ve got your chia egg! Also, make sure you use vegan milk (like almond or coconut) for the milk portion of the recipe. As for the frosting, go with a plant-based yogurt.
How To Make The Greek Yogurt Icing
Using full-fat plain Greek yogurt is key to healthy icing for carrot cake. No sugar crash here! The frosting on these tasty cupcakes is made with 3 simple ingredients; Greek yogurt, pure maple syrup, and vanilla extract. this triple threat makes a frosting that is light and sweet, but not overpowering.
How To Store And Freeze
It’s best to store these delicious cupcakes in the fridge. Use an airtight container and keep them for up to 4 days. If you’d like to freeze them for another time, let them cool, place them in a reusable freezer bag, and freeze them for as long as 3 months.
Note: In this case, I add the frosting after – I don’t freeze them with the frosting on. I make it fresh when we eat them.
More Healthy Cupcakes and Muffins
So quick and easy to make and a delightful treat in a couple of bites—that’s the beauty of the cupcake. Try these other cupcake and muffin recipes if you agree!
- Sweet Zucchini Cupcakes With Cream Cheese Frosting
- 9 Ingredient Blender Chocolate Muffins
- Healthy Banana Chocolate Chip Muffins
- The Best Healthy Strawberry Muffins
- Healthy Carrot Cake Recipe
Healthy Carrot Cake Cupcakes
Equipment
- mixing bowl
- muffin tin
Ingredients
For the Wet Ingredients:
- ¾ cup milk, like almond or soy
- ¼ cup melted coconut oil, cooled
- 2 large eggs at room temperature
- ⅓ cup maple syrup
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 1 ½ cups peeled, grated carrots (about ½ pound)
- 1 teaspoon orange zest
For the Dry Ingredients:
- 1 ½ cups spelt flour
- ⅓ cup raw walnuts, chopped
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
For the Cupcake Frosting:
- 2 cup full-fat plain greek yogurt
- 4 tablespoon pure maple syrup
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and spray non-stick 12 cupcake tin with cooking spray or line with cupcake liners.
- In a large mixing bowl, combine the coconut oil, eggs, pure maple syrup, applesauce, milk, vanilla extract, and orange zest. Stir to combine.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, walnuts, cinnamon, ginger, and sea salt.
- Add the dry Ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
- Add the shredded carrots, and fold into the mixture.
- Divide batter into prepared cupcake tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool completely.
- While cupcakes are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.
- Once the cupcakes are cooled, spread the frosting over the top of the cupcakes.
- To store, refrigerate in a glass airtight container for up to 4 days.
Nutrition
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