Carrot Cake Cupcakes

Carrot Cake Cupcakes
Lindsay S. Nixon


For the cream cheese icing

  • 8 Ounces  Tofutti cream cheese
  • 1 Teaspoon  vanilla extract
  • 1/2 Cup  confectioners' sugar

For the maple icing

  • 1 Cup  confectioners' sugar, plus more as needed
  • 3 Tablespoons  maple syrup
  • 1 Teaspoon  cinnamon

For the cupcake

  •   Cooking spray
  • 1 1/2 Cup  whole-wheat pastry flour
  • 1 Teaspoon  baking powder
  • 1 Teaspoon  baking soda
  • 1 Cup  raw sugar
  • 1/4 Teaspoon  salt
  • 1 1/4 Teaspoon  cinnamon
  • 1 1/2 Cup  unsweetened applesauce
  • 1 Teaspoon  vanilla extract
  • carrot, peeled and shredded

These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake — all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth!

See all dessert recipes.


For the cream cheese icing

In the bowl of an electric mixer, combine all of the ingredients. Whip on medium speed until the consistency is thick and the icing tastes sweet throughout. Set aside.

For the maple icing

In the bowl of an electric mixer, combine all of the ingredients. Whip on medium speed and add additional sugar as needed until the icing is thick and fluffy. Set aside.

For the cupcake

Preheat the oven to 350 degrees.

Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium-sized bowl, mix the flour, baking powder, baking soda, sugar, salt, and cinnamon. In a large bowl, mix the applesauce, vanilla extract, and carrot. Add the dry ingredients to the wet ingredients in 3-4 batches.

Stir until just combined. Fill cups to the top and bake until a toothpick inserted in the center comes out clean, about 15-25 minutes. Remove from the oven, let cool, and frost.


Calories per serving:

268 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 82g 126%
  • Carbs 614g 205%
  • Saturated 45g 223%
  • Fiber 32g 130%
  • Sugars 457g
  • Monounsaturated 20g
  • Polyunsaturated 5g
  • Protein 32g 64%
  • Cholesterol 249mg 83%
  • Sodium 3,100mg 129%
  • Calcium 780mg 78%
  • Magnesium 268mg 67%
  • Potassium 1,661mg 47%
  • Iron 10mg 55%
  • Zinc 8mg 52%
  • Phosphorus 1,323mg 189%
  • Vitamin A 1,344µg 149%
  • Vitamin C 81mg 136%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 11mg 55%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 98µg 25%
  • Vitamin B12 1µg 9%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 22µg 27%
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