Healthier Carrot Cake Cupcakes

5 from 1 vote

Healthier Carrot Cake Cupcakes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 414kcal

Author: Yvonne

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