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You are here: Home / FOOD + WINE / Desserts / Carrot Cake Cupcakes

Carrot Cake Cupcakes

1/17/13

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I had a craving for carrot cake the other day and found a delicious recipe that I thought would still taste good after I took out most of the refined sugar. Surprisingly it worked. I made these carrot cake cupcakes in both regular size cupcakes and minis.

Reduced Sugar Carrot Cake Cupcake
I indulged in a mini cupcake and it was worth it. These are very good. Even Alan, who is a sweet treat addict, liked these.

By the way, he’s my true test if a sweet treat is really good or not, he considers himself a bit of a dessert connoisseur

Carrot Cake Cupcake

I found the recipe over here, but fine tuned it a bit to suit our family.

Carrot Cake Cupcakes

The original recipe called for 1 1/3 cups of sugar for the cake. I read many of the comments that said they reduced the sugar to 3/4 cup with good results.

I took it down to a 1/2 cup and it still tasted really good. The pineapple is sweet which helps.

If you remove the pineapple from the recipe you may want to increase the sugar back to 3/4 cup.

I reduced the powdered sugar in the frosting as well and added milk to make it more or less a glaze.

The original recipe calls for 3 cups of powdered sugar.

I only made half of the batch so should have used 1 1/2 cups. I ended up only using 3/4 cup and we liked it.

In all honesty, it could have probably been reduced a little more.

However, since I’ve cut most sugar out of my life I’m finding that I don’t like things as sweet.

This is definitely something you will want to adjust for your own taste buds.

Carrot Cake Cupcakes

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
Ingredients

Carrot Cake Cupcakes Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup sweetened or unsweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray

Carrot Cake Cupcake Glaze/Frosting Ingredients

1 tablespoon butter, softened
4-ounce cream cheese, softened
3 /4 cup powdered sugar
2 teaspoons vanilla extract
1/3 cup milk

Carrot Cake Cupcake Instructions

Combine flour, sugar, coconut, pecans, baking soda, salt, cinnamon and nutmeg together. In a separate bowl mix oil & eggs until well mixed. Add egg, carrot, and pineapple to flour mixture and combine well.

Fill cupcake tins about 3/4 full.

Bake at 350 for about 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

For glaze/frosting:

Mix all ingredients together. You can adjust the thickness of the glaze by adding or reducing the amount of milk you use. Frost cupcakes.

Enjoy!

Carrot Cake

Comments

  1. Jenn @therebelchick says

    January 28, 2013 at 3:19 pm

    I love carrot cake! I need to try this, I am always looking for healthier baked goods 🙂

  2. admin says

    January 20, 2013 at 2:01 pm

    Hi Marisa, thanks for stopping by. We really love this cake with the reduced sugar. Its not super sweet which I really appreciate. Enjoy!

  3. Marisa says

    January 19, 2013 at 4:51 pm

    Saw these lovelies via Fridgg. I’m a carrot cake fiend and I’m looking forward to trying these, especially since they’re low sugar.

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About Me


Deb is a travel writer/influencer from Michigan whose work takes her across the country in search of unique (think haunted & strange) and interesting attractions, landmarks, cities and towns.

She’s an avid road-tripper that loves staying in haunted locations, but enjoys everything from glamping to luxury accommodations.

She suffers from an incurable case of wanderlust, is a self-proclaimed wimp when it comes to extreme adventures, but is the first in line for ghost hunts.
Email her at [email protected]

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