Carrot Cupcakes with Cream Cheese Frosting

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Carrot cake is dense to start with - add whole wheat flour and they were like lead bricks. I also didn't like the faux cream cheese. I'd rather save my calorie intake and have the real deal. Especially for a Birthday celebration - which is why I made these.

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Good but has the consistency of a muffin not a cupcake.

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The best i ever tasted!!! I did 1/2 cup wheat flour and 3/4 all purpose flour and they weren't dense at all. Also make sure to use regular bakin soda like (arm & hammer it helps with the fluffiness!

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The cupcake came out really dense, it almost seemed uncooked... This may be because of the wheat flour and the frosting is a bit on the pasty side (possibly b/c of the 1/3 reduce fat... I personally did not like the way these tasted or came out but all my co-workers seem to... Guess it depends on your taste... Or the amount of people you know who don't want to tell you the truth! lol.

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Phenominal!!!!! A healthy carrot cupcake is not easy to find.....I looked everywhere......all my fave sites/chefs had tons of sugar/tons of butter in theirs. I did not have applesauce, but did have 2 apples on hand so I made some sauce.....all natural, [and I learned that 1 large apple yields 1/2 cup of sauce - good for future reference] as well! Also added 1/4 cup raisins. And, I added 1 tsp of vanilla paste to the icing and orange coloring paste to make these Halloween cupcakes. We like a big cupcake so I used Texas sized liners/tin and got 7 huge cupcakes/baked for 30 minutes.......hey since they're healthy, might as well crank em up! Absolutely delicious!!!! Ellie's really inspiring us!

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These cupcakes are excellent and do not take much time to make and bake. I used all ingredients as listed - except, I didn't have enough applesause so I had to use some baby food pears, made no difference. My daughter doesn't like nuts so I used raisins instead. It is great to find a recipe like this for kids especially.

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If I could give this 10 stars I would -- these beauties are easy and awesome!! So many cupcake recipes are just bad but these are light and airy and not loaded with calories. I made 24 mini cupcakes instead of the big ones and they were perfect! I love little bites when you have a party so everyone can have a little tasty bite of everything without getting overly full. We had a college gameday get together and these were a huge hit -- everyone loved them. Ellie does it once again -- her new cookbook -- Comfort Food Fix is totally fantastic! Love, Love Love this!

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I made some changes - see paragraph below. Also added a total of 3/4 tsp. ground cinnamon and 1/4 tsp. each of ground ginger, nutmeg, cloves, and allspice. These were moist and flavorful; really rich & decadent! Very easy recipe. I've been looking for a carrot cake recipe that does not have raisins or pineapple. These were wonderful!!
FYI - the nutritional info is incorrect. If you make this recipe using all whole wheat pastry flour and no all purpose flour, 6 tablespoons of Splenda Brown Sugar Blend, 1/2 cup Egg Beaters, only 1/4 cup chopped walnuts and 2 tablespoons Splenda Brown Sugar Blend in the frosting, the calories - according to Sparkpeople dot com calorie counter - top off at 230 calories, 8.9 grams fat (1.4 sat fat 249.6 mg of sodium, 29.5 grams carbohydrates, 2.7 grams of fiber, 16.8 grams of sugar, and 4.4 grams of protein per cupcake for one of 10 servings. I imagine that using real sugar & eggs would raise the sugars, calories, and carbs.

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They are incredibly light and airy. Whole Wheat Pastry Flour is hard to come by, but definitely worth using. You can find it at specialty stores like Whole Foods. I found it in the bulk section. I substituted Agave for brown sugar. Absolutely divine!!

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Yum Yum YUUUMMM!!!! I doubled the recipe and had 28 cupcakes! I also used whole wheat flour instead of pastry flour. It made the cupcakes very dense but I did not mind it at all! Calories per cupcake was 180!! Not bad for a yummy treat! :