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Carrot Cake Cupcakes

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

My granddaughters ate 3 of these carrot cake cupcakes and were asking for more. They were a hit and they don’t use refined and highly processed sugars.

Carrot Cake cupcakes

Carrot Cake Cupcakes

Course: Dessert
Cuisine: Baked Goods
Author: Lisa Charters
Servings : 12 cupcakes

Ingredients

Cupcake Ingredients

  • 1 1/2 cup 100% whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 Tbsp coconut oil melted
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/4 cup pure maple syrup
  • 1/2 cup plain Greek yogurt
  • 2 cups carrot finely grated

Frosting

  • 1 cup ricotta cheese
  • 2 Tbsp honey
  • 2 tsp vanilla extract

Instructions

  • Line muffin tin with 12 cupcake liners and set oven to 350 degrees
  • Combine 100% whole wheat flour baking powder, baking soda, cinnamon, nutmeg and salt.
  • Whisk melted coconut oil, egg and vanilla.
  • Add maple syrup and Greek yogurt.
  • Combine dry mixture with wet mixture.
  • Add milk.
  • Fold in carrots.
  • Bake for about 20-25 minutes.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 9 Comments

    1. Thanks for catching that. I am going through and updating our blog with a new recipe card and will add the correct ingredients. Here they are for now: 1/4 cup maple syrup. 1/2 cup Greek yogurt.

    1. Would you be using mashed pumpkin or like shredded pumpkin? I think it is a lot different. The carrot isn’t mashed like pumpkin in a can usually is.

      1. I was thinking mashed so I imagine I’d have to make adjustments somewhere…..maybe substitute the pumpkin for the Greek yogurt & keep the carrots?

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