Best 5 Low Calorie Carrot Cake Cupcakes Recipes
Calling all carrot cake lovers seeking a guilt-free indulgence! Get ready to tantalize your taste buds with our collection of delectable low-calorie carrot cake cupcakes. These cupcakes are not just a healthier version of the classic carrot cake; they are an explosion of flavors that will satisfy your cravings without compromising your diet goals. Our recipes cater to various dietary preferences, offering gluten-free, sugar-free, and vegan options, ensuring everyone can enjoy this delectable treat.
Dive into the goodness of our classic low-calorie carrot cake cupcakes, featuring a moist and tender crumb studded with grated carrots, warm spices, and a touch of nuts. Topped with a luscious cream cheese frosting that strikes the perfect balance between tangy and sweet, these cupcakes are sure to become a favorite.
For those seeking a gluten-free alternative, our gluten-free carrot cake cupcakes are a delightful choice. Made with almond flour and oat flour, these cupcakes boast a dense and moist texture that rivals their traditional counterparts. Paired with a creamy dairy-free frosting, they are a treat that caters to gluten-sensitive individuals without sacrificing taste.
If you're watching your sugar intake, our sugar-free carrot cake cupcakes are the perfect solution. Sweetened naturally with stevia and monk fruit, these cupcakes provide all the delectable flavors of carrot cake without the added sugar. Topped with a light and fluffy sugar-free cream cheese frosting, they are a guilt-free indulgence that won't spike your blood sugar levels.
For the vegan enthusiasts, our vegan carrot cake cupcakes are a delightful plant-based option. Featuring a moist and tender crumb made with wholesome ingredients like oat flour, almond flour, and flaxseed, these cupcakes are packed with nutrients and flavor. Frosted with a luscious vegan cream cheese frosting made from cashews, they are a decadent treat that aligns with your ethical and dietary choices.
No matter your dietary preferences or restrictions, our low-calorie carrot cake cupcakes offer a delicious and guilt-free way to satisfy your sweet cravings. From the classic recipe to our specialized gluten-free, sugar-free, and vegan variations, these cupcakes are sure to become a staple in your recipe collection.
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
Provided by Adam and Joanne Gallagher
Categories Baking, Dessert
Time 45m
Yield Makes 12 Cupcakes
Number Of Ingredients 22
Steps:
- Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
- In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
- Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
- Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
- In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
- For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
- Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
- To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
- Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
- Store frosted cupcakes in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 frosted cupcake, Calories 336, Fat 17.1g, SaturatedFat 5.2g, Cholesterol 50.7mg, Sodium 220.7mg, Carbohydrate 43.5g, Fiber 0.8g, Sugar 32.2g, Protein 3.8g
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
LIGHT & MOIST LOW-FAT CARROT CAKE
This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.
Provided by blucoat
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
- Combine flour, soda, cinnamon, ginger, baking powder, and salt.
- In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
- Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
LOW CALORIE CARROT CAKE CUPCAKES
Make and share this Low Calorie Carrot Cake Cupcakes recipe from Food.com.
Provided by Allisong83
Categories Dessert
Time 45m
Yield 20 Cupcakes, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Oven to 350.
- In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
- Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
- Blend until all of the ingredients are moistened.
- Lightly mix in grated carrots.
- Pour into muffin tins.
- Bake for 25-30 minutes.
- Mix vanilla pudding as directed on package. Add sour cream and blend.
- Wait until the cupcakes reach room temperature before frosting.
Nutrition Facts : Calories 102.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 1, Sodium 119, Carbohydrate 21.6, Fiber 1.2, Sugar 7, Protein 3
LOW-FAT CARROT CAKE
"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use almond flour instead of all-purpose flour: Almond flour is a low-carb, gluten-free alternative to all-purpose flour. It gives the cupcakes a moist and dense texture.
- Sweeten the cupcakes with maple syrup: Maple syrup is a natural sweetener that adds a delicious flavor to the cupcakes. It also helps to keep them moist.
- Add plenty of spices: Spices like cinnamon, nutmeg, and ginger give the cupcakes a warm and inviting flavor.
- Use Greek yogurt instead of butter: Greek yogurt is a healthier alternative to butter. It adds moisture and richness to the cupcakes without all the fat.
- Top the cupcakes with a cream cheese frosting: Cream cheese frosting is a classic topping for carrot cake cupcakes. It's easy to make and adds a delicious flavor to the cupcakes.
Conclusion:
These low-calorie carrot cake cupcakes are a delicious and healthy treat. They're perfect for a special occasion or a simple snack. With their moist and dense texture, sweet maple flavor, and warm spices, these cupcakes are sure to please everyone.
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