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Carrot Cupcakes with Cream Cheese Frosting

Ellie Krieger

, 2005, Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger Episode: Old Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (145)

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Times:

Prep
20 min
Inactive Prep
30 min
Cook
20 min
Total:
1 hr 10 min
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Ingredients

  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup canola oil
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup natural applesauce
  • 1/2 teaspoon vanilla
  • 1 1/2 cups finely shredded carrots (about 2 medium carrots)
  • 1/4 cup plus 2 tablespoons finely chopped walnuts
  • 4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
  • 3/4 cup confectioners' sugar, sifted
  • 1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

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Read more Comments & Reviews (145)

Comments & Reviews

  • recipe Carrot Cupcakes with Cream Cheese Frosting
    Jeannine Nutley, NJ 09-15-2009

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    Great First Birthday Alternative

    Rated: 5 stars out of 5
    I made these as cupcakes this weekend for my son's first birthday as an alternative to a traditional birthday cake since... we're trying to do as much organic and healthy stuff with him as we can and they were great! We actually had them without the frosting so parents would have a low sugar option and people on WW like me could save some points, and everyone loved them. Will definately be a 'go to' recipe from now on when looking for a healthy fun snack for my son and to bring to family parties. Read more
  • recipe Carrot Cupcakes with Cream Cheese Frosting
    Em Los Angeles, CA 09-11-2009

    Flag

    Interesting

    Rated: 4 stars out of 5
    I decided to make these, because it was the easiest recipe for a carrot cake. I read all the previous reviews and noticed... that a lot of people complained about them being savory (so I added about half a cup of sugar) and liquid (so I added about a fourth of a cup of flour). I also had to keep them in the oven for twenty extra minutes. They came out a little dry toward the edges, but the frosting, which is pretty delicious, fixed that right up. Will definitely make these again and I will add the sugar and the flour, because they would've been pretty savory otherwise, I think.Read more
  • recipe Carrot Cupcakes with Cream Cheese Frosting
    Olesya newburyport, MA 09-07-2009

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    What's the green stuff in my cupcakes?

    Rated: 4 stars out of 5
    I've made these cupcakes numerous times and I agree they are delicious. ...BUT each time i make them, that same day I notice... that carrots or something turns green making the cupcakes appear as if they are moldy! =( Is anyone else seeing this?? Thanks!Read more
  • recipe Carrot Cupcakes with Cream Cheese Frosting
    Kimberly Jenison, MI 09-06-2009

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    So good I ALWAYS double the recipe!

    Rated: 5 stars out of 5
    Hey, I'm buying an 8 oz block of light cream cheese anyway! If I'm getting out the food processor to shred carrots for 12... cupcakes (this recipe always makes 12 for me) then I'm going to shred 3 cups instead and have 2 dozen! Take 12-18 to the potluck or family event and leave a few at home!! These have become a staple for Father's Day in our family, as well as birthdays! According to my calculations, they are 5 WW points each. Read more
  • recipe Carrot Cupcakes with Cream Cheese Frosting
    Nikki Albemarle, NC 08-24-2009

    Flag

    Delicious!

    Rated: 5 stars out of 5
    I was so pleased with this recipe! I made quite a mess in the kitchen while preparing it, but the results were totally worth... it! I was able to make 12 cupcakes out of the recipe and they came out to all be regular sized cupcakes. Really, the consistency of the cupcake is rather muffin-like, but there's no use in arguing over semantics when the finished product is so good. The topping's lemon zest adds a fantastic kick that really brings a lovely dimension to the cupcake.Read more
  • recipe Carrot Cupcakes with Cream Cheese Frosting
    Linda Lilburn, GA 08-10-2009

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    "the best cupcakes ever"

    Rated: 5 stars out of 5
    The only alteration I made was lowfat cream cheese..but I followed the other ingredients exactly..... My husband who is... addicted to sweets found these cupcakes to be very good....to be exact "these are the best cupcakes ever" Easy to make and the lemon zest makes your mouth water.. Keep the recipes coming..!!!! I am a huge fan of Ellie now because my husband doesn't give compliments often... and you can't eat just one!!!! I sure am glad healthy ingredients are in them.... Read more
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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
236
 
Total Fat:
10 grams
 
Saturated Fat:
2 grams
 
Protein:
4 grams
 
Carbohydrates:
34 grams
 
Fiber:
2 grams