An easy recipe for the tastiest Healthy Carrot Cake Cupcakes. Moist, full of delicious carrot flavor, and topped with the silkiest cream cheese frosting. Perfect for Easter and the coming of spring!
And just like that carrot cake season is upon us! And honestly? I could not be more excited to present you with these Healthy Carrot Cake Cupcakes with cream cheese icing! Moist, sweet, and perfectly dense (as carrot cake should be in my opinion). I just can’t get enough!
Ever since I was a little kid I’ve been a big fan of both carrot cake and cream cheese icing. Which is both odd and a little ironic because 1. As a kid I was the world’s PICKIEST eater and carrot cake doesn’t exactly scream picky eater friendly and 2. When I was little I hated cheese. Like all cheese. Even cream cheese. Yet somehow I loved me some cream cheese icing?? I know, it baffles me too. What can I say, something about the silky sweet yet slightly tangy gets to me.
Trust me friends these cupcakes have definitely fulfilled all of my childhood dreams! I know you’re going to love them.
What makes these Carrot Cake Cupcakes “Healthy”?
These cupcakes are on the healthier side for a couple of different reasons! First of all the big one: lower in sugar. These cupcakes only use 1/2 cup of sugar and coconut sugar at that which isn’t a refined sugar.
I’ve also replaced the tradition butter with a combination of coconut oil and greek yogurt, and almond milk replaces whole milk or buttermilk.
Of course the frosting is still on the more traditional side (cream cheese, butter, powdered sugar, etc) and not necessary “healthy”, however this recipe still uses quite a bit less butter and sugar than traditional recipes I’ve seen.
What’s the best way to store Healthy Carrot Cake Cupcakes?
I would store your cupcakes in the fridge. However they will taste best at room temperature so if you’re eating them that day you can leave them out, cream cheese can be left out for several hours! Then if you’re eating a cupcake leftover, pull it out of the fridge and allow it to come to room temperature before you eat it.
To make these Healthy Carrot Cake Cupcakes you will need:
One to One Gluten Free Flour – only one flour needed for this recipe! You can swap a regular all purpose flour if you prefer. However I wouldn’t recommend making other flour swaps like almond flour, coconut flour, etc.
Spices like cinnamon, allspice, and nutmeg.
Coconut sugar – I love the lighter taste of coconut sugar and I’m a fan of it being a little on the “healthier” side as far as granulated sugars go. However this could easily be swapped for white sugar or a lighter brown sugar.
Coconut oil – My favorite substitute for other oils and sometimes even butter.
Plain Greek yogurt – You can use any fat % that you prefer! Full fat, low fat, etc. Using yogurt cuts down on the amount of oil needed and keeps the cupcakes moist!
Egg – I haven’t tested this recipe without eggs or with flax “eggs”. Since this recipe uses gluten free flour, that combined with no eggs may make for a dense cupcake. However if you try it out and like the outcome, let me know in the comments below!
Grated carrots – Can’t have carrot cake without carrots! I like to use the finer side of the grater to make for smaller carrot shreds.
Chopped walnuts – Optional but adds the best crunch!
I topped my cupcakes with a classic yet slightly healthier cream cheese icing. All the good classic flavors with just a little less in the sugar department. If you’re dairy free, you can also use a dairy free cream cheese. I’ve heard good things about the brand daiya.
If you love these Healthy Carrot Cake Cupcakes, you may also like:
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXOPrint
An easy recipe for the tastiest Healthy Carrot Cake Cupcakes. Moist and full of delicious carrot flavor and topped with the silkiest cream cheese frosting. Perfect for Easter and the coming of spring.
- 1 cup one to one gluten free flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup plain Greek yogurt
- 1/4 cup almond milk
- 1 egg
- 1 tsp vanilla
- 1/2 cup grated carrot
- 1/2 cup chopped walnuts (optional)
For the Frosting: (optional)
- 4 oz Cream cheese, softened
- 2 tbsp butter, softened
- 1/2 tsp vanilla
- 1/2 cup powdered sugar
- Preheat the oven to 350F. Prepare a cupcake pan with liners and set aside.
- In a large bowl mix together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, salt, and coconut sugar.
- In a smaller bowl whisk together coconut oil, yogurt, milk, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir to combine. Fold in the carrots and walnuts.
- Distribute the batter between the cupcakes liners and bake for 13-15 minutes or until a toothpick inserted comes out clean. Let cool COMPLETELY before frosting.
For the Icing:
- In a stand mixture or with a hand mixer, beat together the cream cheese and butter until smooth. Add in vanilla and slowly add the powdered sugar. Beat until smooth and creamy.
- Chill in the fridge for 20 minutes before frosting cupcakes.
- If you like a lot of icing, I would recommend doubling the recipe!
- Gluten free flour has a tendency to dry things out so make sure to not over-bake your cupcakes!
- The Nutrition Facts do not account for the icing.
- Category: dessert
- Method: oven
- Cuisine: American
- Serving Size: 1 cupcake
- Calories: 221
- Sugar: 11.5g
- Fat: 11.2g
- Carbohydrates: 26.7g
- Protein: 3.4g
- Cholesterol: 21.2mg
Keywords: healthy carrot cake cupcakes, carrot cake cupcakes, gluten free cupcake
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