Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 25 min
YIELD: 18 cupcakes


  • 2 cups grated carrots
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup applesauce
  • 1/3 cup raisins
  • 1/4 cup raw sugar
  • 2 tablespoons cocoa butter, melted
  • 2 eggs
    • 2 cups low-fat cream cheese
    • 1/2 cup raw sugar, pulverized
    • 1/4 cup maple flakes
    • 3 tablespoons cocoa butter
    • 1/2 vanilla bean, split lengthwise and seeds scraped
    • 1 cup unsweetened shredded coconut, for garnish
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    Preheat the oven to 350 degrees F.

    For the cupcakes: Combine the carrots, pumpkin seeds, yogurt, applesauce, raisins, raw sugar, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix).

    Spoon the batter into 18 silicone muffin molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold the cupcakes and let cool completely on a wire rack.

    For the frosting: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut.

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