Carrot Cake Cupcakes

Get ready to bake some magic with these easy Carrot Cake Cupcakes! Don’t let the ingredient list intimidate you – it’s simpler than it looks. Just mix, pour, and bake. In less than 30 minutes, you’ll have warm, spicy-sweet cupcakes that’ll make your kitchen smell amazing. Perfect for beginners and pros alike!

Cooking Tip

Try placing cupcakes in the fridge for easier frosting.

Yield9 cupcakes

Serving size1 cupcake

Dietary preferencesDairy Free, Diabetes Friendly, Gluten Free, Vegan, Vegetarian

Ingredients

Gluten free if using gluten free flour

1 1/2 cup spelt, white, or Bob’s gf flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/3 cup sugar
optional 1/2 cup raisins
1 packed cup shredded carrot
1/16 tsp uncut stevia OR 2 tbsp more sugar
1/2 cup applesauce
1/3 cup oil
2 tsp white or apple cider vinegar
2 tsp pure vanilla extract

Directions

Preheat oven to 350F and place 9 cupcake liners in a muffin tin.
Combine all dry ingredients and set aside
Combine all liquid ingredients with carrot.
Mix wet ingredients into dry and immediately portion into baking cups and bake.
Bake 19 minutes or until a toothpick comes out clean after testing middle of cupcake. Allow to cool before removing from tray.
Need a frosting recipe? Check out our Cream Cheese Frosting recipe.

Nutrition facts (per serving)

140Calories

7 Total Fat (g)

0.9Saturated Fat (g)

210Sodium (mg)

18Carbs (g)

3 Dietary Fiber (g)

3Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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