These healthier carrot cake cupcakes are a nutritious twist on the classic dessert. The best part? They are super easy to make and ready in 30 minutes.
Searching for a healthier twist on a classic dessert? Look no further than my delicious carrot cake cupcakes! They are made with wholesome ingredients like spelt flour, carrots, and maple syrup while still being indulgent.
For more deliciously healthy baking recipes, consider these grain-free orange chocolate chip muffins and healthy banana nut muffins. They are easy to make, require only a few ingredients, and deliver all the flavor.
Jump to recipe
Why you’ll love this recipe
- Deliciously healthy – These cupcakes are made with spelt flour, which is higher in fiber and vitamins. In addition, they are refined-sugar sugar-free, making them an indulgent but healthier dessert.
- Easy to make – Made in a few easy steps, makes them a stress-free recipe.
- Ready in 30 minutes – I'm all for quick recipes so these cupcakes only take half an hour to prepare.
- Small batch – Need a smaller amount than the usual 12 cupcakes? This recipe yields six cupcakes, making it perfect for smaller gatherings.
Whether you are looking for a guilt-free dessert or a tasty snack, these cupcakes will become a new favorite in your recipe collection.
What makes these carrot cupcakes healthier?
My healthier carrot cake cupcakes contain nutrient-dense ingredients, which makes them a more balanced option:
- Whole grains: These healthier cupcakes are made with spelt flour, which is higher in fiber, vitamins, and minerals than refined white flour.
- Nuts: Hazelnuts are a great source of protein, healthy fats, and fiber and add a delicious nutty flavor.
- Natural sweetener: This recipe uses maple syrup as a natural sweetener instead of refined white sugar. It is less processed and has a lower glycemic index.
- Nutrient-dense ingredients: Carrots are the star ingredient in these cupcakes and are high in vitamin A, fiber, and antioxidants. Moreover, the spices used, such as cinnamon and vanilla, also have health benefits.
Ingredient notes
For the dough:
- Spelt flour – You can use whole wheat flour instead of spelt flour.
- Hazelnut meal – The hazelnut flavor goes so well with the sweetness of the carrots. You can also substitute for walnut or almond meal if you prefer
- Carrots – Use freshly grated carrots as it makes the texture and taste of the cupcakes so much better.
- Eggs – Use medium eggs in this recipe for a perfectly fluffy and moist dough.
- Vegetable oil – Use a light-tasting vegetable oil like rapeseed or sunflower. Alternatively, you can also use coconut oil.
- Baking powder – It helps the batter rise and become light and fluffy.
- Cinnamon – The potent ingredient adds a warm, spicy flavor that complements the sweetness of the carrots.
- Salt – A pinch of salt enhances the flavor of the other ingredients.
For the frosting:
- Cream cheese: I use full-fat cream cheese in this recipe, but I think it would also work with reduced-fat cream cheese.
- Vanilla extract: The vanilla extract add a subtle sweetness and depth of flavor to the frosting.
- Maple syrup: I used maple syrup as s a natural sweetener. You can also use agave syrup or honey as an alternative.
- Cinnamon: It adds a sweet, floral flavor that complements the tanginess of the cream cheese. Additionally, you can also add nutmeg to enhance the spicy flavor.
Tips & substitutions
Here are some tips and substitutions for getting the best result when making these carrot cake cupcakes:
- Use other nutritious flours – Next to spelt flour, whole wheat flour is also a healthier alternative to refined white flour. It is higher in fiber, vitamins, and minerals, which makes your cupcakes more nutritious.
- Substitute the natural sweetener – Instead of maple syrup, you can also use honey or agave syrup.
- User other types of nuts – Walnuts, pecans, and almonds are all great additions to these carrot cake cupcakes. They add protein and healthy fats to the recipe, making it more filling and nutritious.
- Don't overmix the batter – Overmixing the batter can result in tough, dense cupcakes. Mix the ingredients until just combined to ensure light and fluffy cupcakes.
- Easy portioning – Use a cookie scoop to portion the batter. It helps ensure that each cupcake is the same size, resulting in even baking.
Instructions
Step 1: Preheat the oven to 175°C (350°C) and line a muffin tin with six paper liners.
Step 2: In a medium bowl, mix the spelt flour, hazelnut meal, baking powder, cinnamon powder, and salt.
Step 3: Crack the eggs into a separate bowl and add the grated carrots, vegetable oil, and maple syrup.
Step 4: Whisk the wet ingredients until well combined.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until combined.
Step 6: Divide the batter evenly among the six muffin cups.
Step 7: Bake them for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
Step 8: To make the cream cheese frosting, beat the cream cheese, maple syrup, vanilla extract, and cinnamon.
Step 9: Once the cupcakes are cool, spread the frosting on top of each one. Sprinkle them with more cinnamon powder if you like, and enjoy.
Expert tip
Use freshly grated carrots instead of the pre-packaged shredded option. Freshly grated carrots will have a better texture and are more nutritious. Pre-packaged shredded carrots are often treated with preservatives and may have lost some nutrients during processing and packaging.
What to serve with carrot cake cupcakes
These healthier carrot cake cupcakes can be enjoyed on their own or paired with different foods and drinks. Here are some suggestions for what to serve with them:
- Hot or iced coffee or chocolate: A cup of coffee or this vegan protein hot chocolate pairs well with carrot cake cupcakes.
- Hot or iced tea: Tea, such as black tea, green tea, or this peachy jasmine iced tea, can also be a great drink to enjoy with carrot cake cupcakes.
- Fruit salad: Sliced fresh fruit like in this stone fruit salad can be a refreshing complement to the rich flavors of carrot cake cupcakes.
- Vanilla ice cream: For a decadent treat, serve your carrot cake cupcakes with a scoop of this peanut butter nice cream or almond dark chocolate nice cream.
Recipe FAQs
To grate the carrots, use a box grater or food processor with a grater attachment. Also, grate the carrots right before adding them to the batter for the best results.
Use paper or silicone cupcake liners. These will prevent the cupcakes from sticking and make for easy cleanup.
Place any leftovers of these carrot cake cupcakes in an airtight container. Store them in the refrigerator for 3 to 4 days.
More carrot recipes
Did you try one or more of these recipes?
Leave a ⭐️ review below and tag @encore_more on Instagram & Facebook!
📖 Recipe
Healthier Carrot Cake Cupcakes
Ingredients
- 100 g spelt flour (¾ cup)
- 50 g ground hazelnuts (½ cup)
- 50 g grated carrots (½ cup)
- 2 medium eggs
- 60 ml vegetable oil (¼ cup)
- 2 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- pinch of salt
For the Cinnamon Cream Cheese Frosting:
- 250 g cream cheese (7 oz)
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
Instructions
- Preheat the oven to 175°C (350°C). Line a muffin tin with six paper liners.
- In a medium bowl, whisk together the spelt flour, hazelnut meal, baking powder, cinnamon powder, and salt.
- In a separate bowl, beat the eggs. Add in the grated carrots, vegetable oil, and maple syrup. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Divide the batter evenly among the six muffin cups. Bake them for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- To make the cream cheese frosting, beat the cream cheese, maple syrup, vanilla extract, and cinnamon.
- Once the cupcakes are cool, spread the frosting on top of each one. Sprinkle with more cinnamon powder if you like, and enjoy.
Notes
- Don't overmix the batter – Overmixing the batter can result in tough, dense cupcakes. Mix the ingredients until just combined to ensure light and fluffy cupcakes.
- Easy portioning – Use a cookie scoop to portion the batter. It helps ensure that each cupcake is the same size, resulting in even baking.
- Storing – Place any leftovers of these carrot cake cupcakes in an airtight container. Store them in the refrigerator for 3 to 4 days.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Leave a Comment