Carrot Cupcakes Recipes

Low sugar alternative to the real thing. Great for those of us with a sweet tooth.

These cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package.

I omitted the icing and added raisins and included Halle's optional walnuts for a muffin with the taste I was looking for. I also substituted pure stevia extract for the Steviva Blend (stevia and erythritol) that she uses. We also omitted the cupcake liners, as they always seemed to stick to the muffin and they turned out perfectly without them.

This is a yummy way to use frozen zucchini and carrots from last years garden

Egg, fresh, 4 medium
*Whole Wheat Flour, 2 cup
Banana, fresh, 3 medium, mashed
Carrots, raw, 1 cup, gratted
Walnuts, 0.5 cup, chopped
Raisins, 0.2 cup, packed
Brown Sugar, 1 cup, unpacked
Nutmeg, ground, 2 tbsp
Cinnamon, ground, 2 tbsp

These moist, tasty cupcakes are only 162 calories! Of course, adding frosting will make it a bit more...

Low Fat Low Cal and Yummy what more could you ask for?

Mini carrot cakes made with banana, rice flour, fresh carrots and almond milk! Modified version of Cassey Ho's recipe from her blog.

http://blogilates.tumblr.com/post/
43259415775/flourless-healthy-carrot-c
ake-mini-carrot-cakes

This is a lovely recipe that will go well with an afternoon tea. It is free of wheat and contains less sugar as the sweetness comes from the carrots and the dates. You could use a little less sugar if you prefer. The yogurt also makes the recipe lighter.

For in depth discussion and step by step instructions with pictures go to my website here:

http://messnkitchn.blogspot.c
om/2013/02/carrot-cupcakes-vegan.html

Just over two net carbs each mini cupcake and that's including the frosting. Yes, you can absolutely halve this recipe, but I will warn you, they are YUMMY and they go away FAST!

Super moist, healthy little cupcakes. Healthy enought to top with an abundance of vegan cream cheese icing (check out my recipe) and not feel too guilty about it.

My mother in law in Switzerland often made a delicious flour-free carrot cake for special occasions. Unfortunately, I did not get her recipe, but I've come up with this one through trial and error and it's pretty close. You can also make it in a small bundt pan or spring form pan - just increase the baking time by 10-15 minutes.

Ellie Krieger's Carrot Cupcakes!
(picture from when I made them)
I substituted orange zest instead of lemon in the icing...SO GOOD!!

When I saw this recipe for zucchini cupcakes at Blake Bakes (http://www.blakebakes.com/2008/09/donna-b
akeschocolate-chip-zucchini-cupcakes/) I knew I would have to make it! A quick consultation with The Other Half proved it. But could it be done with carrots? I decided to find out and I began to tinker around. These aren't too sweet, but they're light in texture and you still definitely know that it's dessert!

Sweet, light, and vegan. Frosting made out of protein powder.

No Yucky Raisins, No Yucky Nuts!

This is a very health version of a carrot cupcake. The recipe makes 36 mini cupcakes at only 57 calories each.

From Fit Sugar:
"Whether as a healthy snack, or as a quick breakfast or dessert, these cupcakes are not your average cupcakes. They are actually very healthy for you and soo delicious and satisfying! I always store them in an airtight container and then put them in the fridge for whenever I get hungry! Instead of all the butter I use applesauce, and less oil. And they are aonly aorund 200 calories each as opposed to huge 500 calorie ones at a bakery"

Use 1/2 tablespoon whipped cream cheese frosting for an added sweetness and only 25 calories.

For my 6 year old... No Yucky Raisins, No Yucky Nuts!
This makes a LARGE batch. I freeze them and put into lunches.

I've altered a recipe from my Tupperware catalog to make it a little healthier. The original recipe calls for their Cinnamon-Vanilla spice blend, but I've used regular cinnamon and vanilla in this recipe to make it feasible for everyone. It is good either way.

Great with Cream Cheese frosting