Looking for a delicious treat that happens to be a springtime favorite? Look no further than carrot cake. Whether you’re looking for a tasty treat for weekend brunch or just want to whip up a yummy dessert (without tons of added sugar), these healthier carrot cake cupcakes are a must-try.
We put together a recipe that’s not only delicious but it’s gluten, dairy, and soy-free — and while it may be healthier, it’s still full of all the carrot cake flavors we love.
So, roll up your sleeves and get baking — these healthier carrot cake cupcakes do not disappoint.
What Makes These Carrot Cake Cupcakes Healthier
To add a healthier spin on the traditional carrot cake, we’ve taken a healthier spin by reducing the overall sugar content and replaced refined sugar with coconut sugar. These cupcakes are also made with gluten-free flour and dairy-free ingredients.
Sugar Swap: Want to reduce the sugar content even more? You can cut the coconut sugar in half or replace it completely with a natural low-carb granulated sweetener like monk fruit.
Low Sugar “Frosting”: In place of the oat milk whipped cream, try a dollop of unsweetened dairy-free yogurt or almond-based cream cheese for a low sugar take on frosting.
Try adding the grated carrots to a blender or food processor and blend until finely chopped. This will make them easier to fold into the carrot cake batter.
How to Make These Healthier Carrot Cake Cupcakes
Makes: 10 cupcakes
- 1 cup gluten-free all-purpose flour (we used Bob’s Red Mills 1:1 gluten-free flour)
- ¾ cup coconut sugar
- 2 ½ tsp baking powder
- ½ tsp sea salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 2 eggs
- ¼ cup unsweetened oat milk
- 1 tsp pure vanilla extract
- ⅓ cup coconut oil, melted
- 1 (5-ounce) single-serve container of vanilla dairy-free yogurt (we used So Delicious)
- 1 cup grated carrots
- Oat milk whipped cream for topping
Step #1: Start by preheating the oven to 350 degrees F and line a muffin tin with muffin liners.
Step #2: Add all the dry ingredients to a large mixing bowl and mix well.
Step #3: In a separate bowl, whisk the eggs and add the oat milk, vanilla, melted coconut oil, and vanilla dairy-free yogurt.
Step #4: Pour the wet mixture into the bowl with the dry ingredients and mix until clump-free.
Step #5: Fold in the finely grated carrots.
Step #6: Pour the batter into the lined muffin tins, filling ¾ of the way full.
Step #7: Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean.
Step #8: Cool and enjoy with a dollop of oat milk whipped cream, almond-based cream cheese, or unsweetened dairy-free yogurt.
How to Enjoy These Healthier Carrot Cake Cupcakes
These carrot cake cupcakes make a delicious breakfast treat, a tasty addition to Sunday brunch, or just enjoyed as a healthier treat. Our favorite way to enjoy one? With a mug of tea.
No matter how you enjoy these healthier carrot cake cupcakes, they are sure to be a hit!