Description
These healthy carrot cake cupcakes are moist, lightly spiced, and naturally sweetened with applesauce and carrots. They’re perfect for a wholesome dessert or snack and can be topped with your favorite frosting.
Ingredients
- 1 cup shredded carrot (200g)
- 1/2 cup applesauce (or yogurt)
- 1/3 cup oil (or additional applesauce)
- 2 teaspoons pure vanilla extract
- 2 teaspoons white or apple cider vinegar
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sugar (or coconut sugar or xylitol)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, and sugar.
- In a large measuring cup or separate bowl, combine the shredded carrot, applesauce, oil, vanilla extract, and vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the raisins if using.
- Divide the batter evenly among the prepared cupcake liners.
- Bake on the center rack for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before removing them from the tray and frosting if desired.
Notes
- Spelt flour, all-purpose flour, or a gluten-free all-purpose flour blend can be used.
- For a lower-fat version, replace the oil with additional applesauce.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Top with cream cheese frosting or your preferred frosting if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
