Carrot Cake Cupcakes

Desserts, Recipes

Carrot cake is delicious all year round! But it’s extra special in the spring/summer time. I grew up making the most delicious carrot cake with cream cheese frosting. This classic cake is so comforting and yummy! But I decided to invent my own for an any time treat. These cupcakes are soft, yet fluffy, and packed with nutrients. I love when I eat something delicious and it’s good for me…so here you go! This is my recipe, and I hope you love these just as much as I do. The warm spices, the nuts, and the creamy yogurt frosting are just perfection all in one bite.


Carrot Cake Cupcakes

  • Servings: 10
  • Difficulty: easy
  • Print

Yields 10 cupcakes


For the cupcakes-

  • 1/2 cup whole wheat or oat flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 4 egg whites
  • 3/4 cup greek yogurt
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 3/4 cup shredded carrots
  • 1/4 cup roasted nuts of choice (I used a nut and raisin mix)

For the frosting:

  • 1/3 cup greek yogurt
  • 4 oz soft cream cheese ( about 1/2 package)
  • 1 tablespoon coconut oil
  • 2 tablespoons maple syrup
  • 1/2 tsp vanilla extract


  • Preheat the oven to 350 degrees and prepare the tins with the cupcake liners
  • Start by mixing the dry ingredients, and spices in a medium sized bowl
  • Add in the egg whites, greek yogurt, maple syrup, vanilla extract, and blend until smooth.
  •  Fold in the shredded carrots, and chopped nuts of choice
  • Spoon the mixture about 3/4 of the way full into each liner
  • Bake at 350 for about 18 minutes or until your inserted toothpick or knife comes out clean
  • Meanwhile make the frosting! Just mix the greek yogurt, maple syrup, and vanilla until smooth
  • Cool completely and then frost each with the greek yogurt cream cheese frosting and some nuts or cinnamon dusting for beautiful garnish 🙂


  • ** for a less sweeter option you can use 1/2 mashed banana + 3/4 tsp sweetleaf stevia powder** But then you might need to add a splash of milk
  • You can store these in the fridge up to 4 days, or in the freezer for 2 months

Happy summer! ❤


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