carrot cake cupcakes
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Hailee’s Wholesome Carrot Cake Cupcakes

5.0 from 3 votes

🚨Be sure to leave a 5 star rating if you like this recipe!🚨

Greetings, fellow health-conscious food lovers! Today, I’m thrilled to share with you a delightful twist on a classic – the beloved carrot cake, transformed into perfectly portioned cupcakes.

These little bundles of joy are not just scrumptious but also brimming with wholesome goodness. Made with whole wheat flour, unrefined sugars, and a bounty of carrots, these cupcakes will satisfy your sweet tooth without the guilt. So preheat your ovens and let’s whisk our way to a healthier indulgence!

Do Carrot Cake Cupcakes Need to Be Refrigerated?

Indeed, these tender carrot cake cupcakes, with their luscious cream cheese frosting, do prefer the cool confines of your refrigerator. Not only does this keep the frosting firm and fresh, but it also prolongs the delectable life of your cupcakes.

Make sure to store them in an airtight container and they’ll be delightful for up to 5 days. Just remember to bring them to room temperature before serving for the best flavor experience.

Why is Carrot Cake So Moist?

Carrot cake owes its irresistibly moist texture to a few key ingredients. The carrots themselves contribute natural sugars and moisture, while the oil in the batter ensures a tender crumb.

In this healthier version, we balance moisture with whole wheat flour to maintain that classic texture without the excess fat. It’s a cake that’s both moist and light, perfect for any occasion.

How Fine Should Carrots Be Grated for Carrot Cake?

The finer the better! Grating your carrots finely ensures a smooth distribution throughout the cupcakes, giving you a delicate texture and even flavor in every bite. A box grater does the job perfectly, using the side with the smallest holes.

You want the carrots to almost melt into the batter, which not only adds moisture but also an understated sweetness that’s integral to the carrot cake charm.

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups finely grated carrots
  • 1/4 cup chopped walnuts (optional)

For the frosting:

  • 1/2 cup light cream cheese, softened
  • 1/4 cup Greek yogurt
  • 2 tbsp honey
  • 1/2 tsp pure vanilla extract

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a separate bowl, mix the melted coconut oil, maple syrup, applesauce, eggs, and vanilla extract until well combined.
  4. Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  5. Fold in the grated carrots (and walnuts if using) until evenly distributed.
  6. Divide the batter among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat together the cream cheese, Greek yogurt, honey, and vanilla extract until smooth and creamy.
  10. Once the cupcakes are cool, pipe or spread the frosting on top of each cupcake.
  11. Decorate with a sprinkle of cinnamon or carrot shavings if desired.

Hailee’s Wholesome Carrot Cake Cupcakes

Recipe by Dr. Hailee
5.0 from 3 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Made with whole wheat flour, unrefined sugars, and a bounty of carrots, these cupcakes will satisfy your sweet tooth without the guilt.

Ingredients

  • 1 1/2 cups whole wheat pastry flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 cup coconut oil, melted

  • 1/2 cup pure maple syrup

  • 1/4 cup unsweetened applesauce

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • 2 cups finely grated carrots

  • 1/4 cup chopped walnuts (optional)

  • For the frosting:
  • 1/2 cup light cream cheese, softened

  • 1/4 cup Greek yogurt

  • 2 tbsp honey

  • 1/2 tsp pure vanilla extract

Directions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a separate bowl, mix the melted coconut oil, maple syrup, applesauce, eggs, and vanilla extract until well combined.
  • Stir the wet ingredients into the dry ingredients until just combined, being careful not to over mix.
  • Fold in the grated carrots (and walnuts if using) until evenly distributed.
  • Divide the batter among the muffin cups, filling each about 3/4 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat together the cream cheese, Greek yogurt, honey, and vanilla extract until smooth and creamy.
  • Once the cupcakes are cool, pipe or spread the frosting on top of each cupcake.
  • Decorate with a sprinkle of cinnamon or carrot shavings if desired.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 180kcal
  • Carbohydrates: 24g
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 35mg
  • Sodium: 200mg
  • Potassium: 120mg
  • Fiber: 3g
  • Sugar: 14g

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Wrap-Up

There you have it, my cherished readers – Carrot Cake Cupcakes that are as nourishing as they are delicious. Whether it’s for a special occasion or a simple treat, these cupcakes are sure to bring a smile to your face and warmth to your soul.

Bake them with love, share them with joy, and bask in the goodness of a healthier, happier dessert. Enjoy!

5.0 from 3 votes

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