Nothing says “Springtime” or “Easter” quite like carrot cake! This healthier recipe with optional cream cheese frosting is in cupcake version making it perfect for transporting, packing in lunches, and easier to eat than a slab of cake. Be sure and read the notes for my favorite way to eat cupcakes!

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Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Makes 12 cupcakes

• 1 cup shredded carrots
• 1/2 cup applesauce or plain greek yogurt
• 1/3 cup oil or additional applesauce (your choice of oil)
• 2 teaspoons vanilla
• 2 teaspoons white or apple cider vinegar
• 1-1/2 cups flour (your choice of flour)
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup sugar (your choice of sugar)
• 1/2 cups raisins (optional)

Frosting:

• 8 oz cream cheese
• 4 oz butter
• 1 tsp vanilla
• 2 cups powdered sugar

• Preheat oven to 350 degrees Farhrenheit.
• Line muffin tin(s) with 12 cupcakes liners.
• Combine all dry ingredients in a bowl and set aside.
• Combine all wet ingredients, including carrots, in a bowl.
• Mix wet ingredients into dry ingredients and portion equally among the 12 cups.
• Bake 20 minutes on center rack.
• Allow to cool before removing from muffin tray.
• Frost once cooled, if desired.

For frosting:

• Set out cream cheese to bring to room temperature.
• Use hand beaters or stand mixer to whip cream cheese with butter, vanilla, and powdered sugar.
• If frosting is too thick, add teaspoon of milk or water until your preferred thickness is reached.

• This recipe is versatile in the sense that you can use your preferred ingredients and it will still turn out pretty much the same. I often just use the version I have on hand and it always turns out just fine and still tastes great.
• To save time, I do buy carrot matchsticks when I’m planning on making these so I don’t have to grate carrots by hand. However, I have grated carrots before because it’s what I have on hand. Both work just fine.
• I love these even without frosting, so if you don’t have cream cheese or don’t want to add extra sweetness to them, give them a try un-frosted and see what you think.
• To make pretty piped frosting, add the frosting to a Ziplock bag, make a small cut in one corner, and carefully squeeze frosting out onto the cupcakes.
• The recipe can be made vegan by using dairy free cream cheese and butter, and still turns out nice and thick. You could also use cinnamon or lemon zest in place of vanilla in the frosting if you want a different but still yummy spin on carrot cake.
• This recipe can be made into a cake if you prefer. The only difference is to mix together the first five ingredients, let them sit for 10 minutes, then add the rest of the ingredients and pour into an 8″ round cake pan (double the recipe if you want a two-layered cake, and use an additional 8″ cake pan). Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool before removing from the pan.
• My favorite cupcake trick: Carefully tear off the top of the frosted cupcake so you have two pieces of cupcake. Flip the frosted side upside down so the frosting is between two pieces of cupcake, like a sandwich. You now have a slightly less clunky way to eat a cupcake and prevents frosting from getting up the nose!

Nothing says “Springtime” quite like carrot cake, and this healthier version is my favorite way to get in the springtime spirit! These would also make a great contribution to any Easter brunch or gathering. Be sure and double the recipe if you’re bringing them to share. Enjoy!