Tuesday, March 5, 2013

Healthy Carrot Cake Cupcakes with Cream Cheese Frosting

A wonderful little treat perfect for dessert, breakfast or an afternoon snack. You won't believe they are only 3 points+

Makes 18 ( 3 points +)

  • 1 c. all-purpose flour
  • 1 c. white whole wheat flour ( such as King Arthur)
  • 1 c. sugar
  • 2 T. flaxseed meal
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 2 c. shredded carrots
  • 1 c. unsweetened applesauce
  • 1 egg
  • 1 tsp. vanilla


  • 1/3 c. light cream cheese
  • 1/3 c. powdered sugar
  • 1/4 tsp. vanilla

Preheat oven to 350 and spray or line 18 muffin cups with paper liners.
In a large bowl, combine first 8 ingredients ( through salt)
In a medium bowl, combine carrots, applesauce, egg and vanilla. Add carrot mixture to flour mixture and stir until just blended.
Spon evenly into 18 muffin cups. Bake 18-20 minutes or until done. Cool completely.

Beat frosting ingredients together until smooth. Spoon onto cupcakes.

adapted from "Better Homes and Gardens Good and Fresh" magazine


  1. Wow these look so good!I love carrot cake- are they 3 points plus WITH frosting?!

    1. Robyn,
      Yes, they are 3 PP with the frosting...as long as you get 18 cupcakes out of the batch. They are really good too!

  2. I'm definitely going to try these this weekend!

  3. Ohhh 3 PP....sounds good! :) Those look great, carrot cake hs got to be my favorite! Thanks for the recipe!

  4. I made these this week and we all like them! I did 12 regular size and 12 mini muffins- and used all whole wheat (I'm trying to do this for the baby as much as I can). It's a great snack!

    Thanks! :)


I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!


Related Posts Plugin for WordPress, Blogger...