Carrot Cake Cupcakes Recipe

by katerina on March 5, 2010

These carrot cake cupcakes are a healthier form of classic carrot cake. Traditionally, nutmeg, cinnamon, and ginger are added to a cake batter along with grated carrot and the resulting cake is topped with a thick cream cheese icing. As a child, it was this thick cream cheese frosting that turned me off of carrot cake — I don’t think I’ve had any for more than a decade.

However, when I saw this recipe in Women’s Health magazine (March 2010), I was intrigued because the icing was light and seemed to drip right off of the cupcakes. Plus this recipe is made with whole wheat pastry flour, something I am just learning about.

In the end I actually weaseled out of making the cream cheese frosting for these carrot cake cupcakes anyways. The cream cheese I was intending to use had gone bad so I substituted sour cream instead. A delicious alternative and interesting in itself. I have left the recipe as it is with cream cheese. Let me know if you make the icing with cream cheese, as I intend to next time.

Print Recipe

Carrot Cake Cupcakes

(18 cupcakes)
Adapted from Katie Lee Recipe

2 cups whole wheat pastry flour (can substitute 2 tablespoons flour for ground flax)
1 cup all purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup brown sugar
1 cup canola oil
2 large eggs
1/2 cup plain yogourt
1 lb carrots, grated
1/2 cup golden raisins
6 tablespoons (4 oz) light cream cheese at room temperature (or sour cream!)
1 cup icing sugar
1/4 cup chopped walnuts

Preheat oven to 350F. In a medium bowl combine flours, baking soda, salt, nutmeg, ginger and cinnamon.

In a second bowl beat together brown sugar and canola oil for 5 minutes. Add eggs one at a time. Stir in a yogourt, carrots and raisins. Mix in the flour mixture until just combined.

Spoon batter into paper lined muffin tins and bake for 20 minutes or until a toothpick comes out clean.

Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake and top with walnuts.


Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time:35 minutes
Calories(approximate per serving): 300



{ 9 comments… read them below or add one }

Joanne March 5, 2010 at 10:15 am

Cream cheese frosting is actually the reason WHY I love carrot cake! I am intrigued by this sour cream frosting though…I’ll have to give it a shot. these are so cute!

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Karyn March 5, 2010 at 11:02 am

i love the icing / frosting here. cream cheese frosting has always felt so heavy and not great in my stomach. but i love the flavorings of cinnamon ginger and nutmeg but the cream cheese frosting kept me away too

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tmc March 5, 2010 at 1:15 pm

I might give these a try this weekend. I’m making cupcakes for a friend’s birthday.
I LOVE cream cheese frosting so if I do make them, I’ll let you know how they go.

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katerina March 5, 2010 at 1:29 pm

Joanne\Tmc – I know, I am a freak!

Karyn – Yeay! maybe I am not such a freak after all :)

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branny March 5, 2010 at 1:47 pm

I like the way these look! I might make them without frosting and call them muffins.

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Cookie March 5, 2010 at 2:56 pm

I love it when you can feel GOOD about eating a yummy baked treat! I LOVE carrotcakes with cream cheese frosting and will definitely give these a try.

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branny March 6, 2010 at 11:57 am

I don’t see brown sugar in yoru list. The original recipe called for 1 cup. I take it that’s what you used, too?

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katerina March 7, 2010 at 2:15 pm

branny – good spotting! I have updated it. I had it the instructions but had omitted it from the list. Whoops!

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Laundry Bags September 21, 2010 at 8:00 am

This recipe looks so tasty! Really cool pictures also :)

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