Carrot Cupcakes

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 191.5
  • Total Fat: 6.7 g
  • Cholesterol: 42.5 mg
  • Sodium: 214.8 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Cupcakes calories by ingredient

Number of Servings: 10


    3/4 cup whole-wheat pastry flour
    1/2 cup all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 cup canola oil
    3/4 cup firmly packed light brown sugar
    2 large eggs
    1/2 cup natural applesauce
    1/2 teaspoon vanilla
    1 1/2 cups finely shredded carrots (about 2 medium carrots)


Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Number of Servings: 10

Recipe submitted by SparkPeople user PEARLAF.