Healthy Carrot Cupcake

Healthy Carrot Cupcake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 3.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 189.2 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Healthy Carrot Cupcake calories by ingredient
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Low fat carrot cupcakes also suitable for vegetarian. Low fat carrot cupcakes also suitable for vegetarian.
Number of Servings: 12


    Flour, whole grain, 1 cup
    Granulated Sugar, 0.5 cup
    *Splenda Brown Sugar Blend, 2 tsp
    Egg substitute, liquid (Egg Beaters), 0.5 cup
    Baking Soda, 1 tsp
    Baking Powder, 1 tsp
    Salt, 1 dash
    Cinnamon, ground, 1 tsp
    Carrots, raw, 1.5 cup, shredded (big pieces)
    Olive Oil, 2 tbsp
    Apples sauce, 0.5 cup
    Vanilla Extract, 1 tsp

    *Peacan Pieces, 12 pieces (for decoration)

    frost with fat-free or sugar free jello. (extra calorie)


1. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Sift flour, baking soda, baking powder, salt and cinnamon. Mix into liquid. Stir in carrots. Scooping mixture into prepared pan using muffin scoop. Put one peacan on top of each cupcake.

2. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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