• Mini Carrot Cake Cupcakes

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    Prep time:
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    Servings: 24
    by Mellie Duffy
    17 recipes
    This is a revised version of the Joy of Baking Carrot Cupcake Recipe. I omitted the chopped walnuts & added raisins instead to reduce the fat of the cupcake part. I omitted butter & powdered sugar from cream cheese frosting & added honey instead to reduce fat & sugar. It's important to use freshly grated carrots to keep them moist. I like to cook them in mini muffin tins because it requires less cooking time than standard muffins. I think the trick to carrot cake is preventing it from getting dry. These cupcakes come out really moist and are reduced fat & sugar. This recipe also doesn't require using a mixmaster.


    • 1 1/3 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp ground cinnamon
    • 2 large eggs
    • 2/3 cup granulated white sugar
    • 2/3 cup canola oil
    • 1/2 tsp vanilla extract
    • 2/3 cup unsweetened applesauce (if using sweetened reduce sugar)
    • 1 1/3 cups finely grated raw carrots (about 3 medium size carrots)
    • 1/2 cup raisins
    • 1 c whipped cream cheese
    • 2 TBS honey


    1. Preheat oven to 350 degrees.
    2. In a large bowl whisk together the flour, baking soda, salt & ground cinnamon. Set aside.
    3. In another large bowl, whisk eggs until lightly beaten.
    4. Whisk in sugar, oil & vanilla until lightly thickened.
    5. Fold in applesauce, carrots & raisins.
    6. Fold this mixture into flour mixture and mix until completely blended.
    7. Fill muffin cups 3/4 full.
    8. Bake 10-12 minutes or until toothpick inserted into center of cupcake comes out clean.
    9. Whip together whipped cream cheese & honey for frosting
    10. Cool before frosting.

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