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Healthy Carrot Cake Cupcakes

Recipe for Healthy Carrot Cake Cupcakes

Have all the deliciousness of a carrot cake…in a cupcake. What’s better is that this version is actually good for you, so you won’t feel bad when you can’t stop eating them!

Healthy Carrot Cake Cupcakes
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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 4 eggs
  • 1 cup vegetable oil
  • 4 cups (approx. 1 lb) carrots freshly shredded
  • 2/3 cup nuts chopped
  1. Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
  2. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
  3. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

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