Carrot Cake Cupcakes

Up closeCupcakes

Over the weekend I experimented with a healthy carrot cake recipe. The results were quite good – moist, flavorful, and a 1/2 serving of veggies in each cupcake! I based my cupcakes on a recipe from Vegan Cupcakes Take Over the World. However, since I used regular yogurt and cream cheese my cupcakes were not vegan.

Megan’s Version – Carrot Cake Cupcakes

Cupcake Ingredients

  • 2/3 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 2/3 cup sugar
  • 1/3 cup canola oil
  • 1/3 cup non-fat greek yogurt (Stonyfield Oikos vanilla flavor)
  • 1/2 tsp vanilla
  • 1 1/4 cups of shredded carrots
  • 1/4 cup jumbo raisins
  • 1/4 cup pecan pieces

Frosting ingredients

  • 3/4 cup powdered sugar
  • 8 oz low fat cream cheese, softened
  • 1/2 tsp vanilla

Directions

  • Preheat oven to 350 degrees, fill muffin tin with silicone or paper liners, spray lightly with canola oil.
  • In medium bowl, mix together sugar, oil, yogurt, and vanilla. Sift in flour, baking soda, baking powder, salt, and spices. Fold in raisins and pecans.
  • Fill muffin cups 2/3 full and bake 26-28 minutes. Allow to cool in the pan for 5 minutes and then finish on a rack. Wait until cupcakes are completely cool before you frost them.
  • To make the frosting, whisk powdered sugar, soft cream cheese, and vanilla in a stand mixer (or with a hand mixer) until smooth. Add the icing, top with a pecan, and refrigerate cupcakes until ready to eat!

Carrot Cake

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10 Responses

  1. Hey! I know you love Chobani Yogurt and I’m running a giveaway on my blog. Check it out: http://roseyrebecca.wordpress.com/2009/06/10/chobani-yogurt-giveaway/

  2. Oh yum! That sounds (and looks) delicious!! :D

  3. those look sooooo good!

  4. Yum! Cream cheese frosting is one of my favorite frostings!

  5. What I love about your vegan cupcake recipe is that it’s not just a collection of various flavored soy products. My sister is a baker in a vegetarian cafe, and she hates stuff like that! She’s actually going to be doing a series of posts for me on Fridays, starting tomorrow, about baking tasty (usually vegan) things with healthy stuff in them, like avocados, beans, etc. Sounds a little weird I know, but I’m looking forward to trying them.

  6. Those are so cute. Great portion control!

  7. […] the first recipe: Mini Carrot Cake Cupcakes with Cream Cheese Frosting. You may remember the whole wheat carrot cake cupcakes that I made a few weeks ago. Well, ladies and gents, the cupcakes I made on Tuesday were a […]

  8. […] the first recipe: Mini Carrot Cake Cupcakes with Cream Cheese Frosting. You may remember the whole wheat carrot cake cupcakes that I made a few weeks ago. Well, ladies and gents, the cupcakes I made on Tuesday were a […]

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