Elise's Carrot Cake Cupcakes

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 9.2 g
  • Cholesterol: 24.7 mg
  • Sodium: 211.4 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Elise's Carrot Cake Cupcakes calories by ingredient


Super moist and delicious! Super moist and delicious!
Number of Servings: 15


    1 c Sugar
    1/2 c Canola Oil
    1/4 c Applesauce, unsweetened
    2 lg Eggs
    1/2 c All purpose flour
    1/2 c Whole wheat flour
    1 tsp Baking Soda
    1 tsp Baking Powder
    1/2 tsp Salt
    1/2 tsp Ground Cinnamon
    1/2 tsp Ground Nutmeg
    1.5 c Grated Carrot
    1/3 c Chopped Almonds, toasted
    1/3 c Raisins


Frost with traditional cream cheese frosting, or a vanilla glaze for a lower fat option.


Preheat oven to 325 F. Prep muffin tins with muffin cups, then oil cups w nonstick spray.

Using a mixer, blend oil, sugar and applesauce until combined. Add eggs one at a time, and blend completely before adding the next. Sift dry ingredients into wet mixture and stir in with wooden spoon just until combined. Toast the almonds in a nonstick pan over medium heat until just turning golden brown. Keep a careful eye on them! They can burn in just a few seconds. As soon as their color starts to change and you can smell the nuts toasting, take them off the heat and put them on a plate to cool. Fold Carrots, Raisins and cooled Nuts into batter.

Use a 1/3 c measure to fill the cupcake cups about 2/3rds full.

Bake for 25 minutes or until toothpick comes out clean from the center of a cupcake, and cake is golden brown.

Serving Size: Makes about 15 cupcakes of about 1/3 c batter each

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