Carrot Cupcakes with Cream Cheese Frosting Recipe

Carrot Cupcakes with Cream Cheese Frosting Recipe
Carrot Cupcakes with Cream Cheese Frosting Recipe photo by Taste of Home
Publisher Photo

Carrot Cupcakes with Cream Cheese Frosting Recipe

Be the first to add a review
Publisher Photo
I love to serve healthy desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're great anytime of the year.—Sara Pleso, Sparta Tennessee.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups shredded carrots (about 3 medium)
  • 1/4 cup chopped walnuts
  • FROSTING:
  • 4 ounces reduced-fat cream cheese
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon lemon juice

Directions

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts.
Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Carrot Cupcakes with Cream Cheese Frosting in Healthy Cooking Annual Recipes Annual 2016, p214

Nutritional Facts

1 cupcake: 229 calories, 9g fat (2g saturated fat), 38mg cholesterol, 220mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups shredded carrots (about 3 medium)
  • 1/4 cup chopped walnuts
  • FROSTING:
  • 4 ounces reduced-fat cream cheese
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  1. Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
  2. In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts.
  3. Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Carrot Cupcakes with Cream Cheese Frosting in Healthy Cooking Annual Recipes Annual 2016, p214

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarrot Cupcakes with Cream Cheese Frosting

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review