Skip to Content

Easy Carrot Cake Cupcakes

These moist and delicious, Easy Carrot Cake Cupcakes are made without butter or refined sugar yet are so delightfully delicious. They would be a delicious addition to your Easter Dessert Menu, no matter if you are staying home or celebrating with family and friends.

A flatlay of three plates with Carrot Cake Cupcakes.

I’m so glad that this Easy Carrot Cake Cupcake recipe only makes 6 cupcakes. With working from home and being discouraged from sharing food these days, I would be beside myself if I had any more.

Simply said, these are delicious. My daughter and I had a hard time trying NOT to eat all of these after I took these photos.

And, I’m not going to lie, I kinda wish making these were as hard as finding a case of toilet paper is at Costco. If I had to pull out my blender and a bunch of bowls and whisks and had a whole mess to clean up after I made these cupcakes, I might think twice about making a second batch.

All the Ingredients to make carrot cake cupcakes

But these are so easy to make ~ even for a super messy cook like me!

Let’s make these Easy Carrot Cake Cupcakes!

Just grab a bowl and spoon. Add in the dry ingredients such as:
• Flour,
• Coconut sugar,
• Baking powder,
• Baking soda,
• Salt,
• Cloves,
• Cinnamon,
• Cardamom, and
• Ginger.

Then, add in the wet ingredients such as:
• Egg white,
• Oil,
• Greek Yogurt, and
• Vanilla.

Mixing Dry Ingredients And Wet Ingredients Together

And stir everything up with the spoon.
When well stirred, add in the remaining ingredients such as:
• Grated Carrots,
• Pecans, and
• Raisins…

And, mix, mix, mix.

Then, after they are placed in a cupcake-liner lined baking pan, wait 20 minutes for these to bake up. And good golly deliciousness delivered!

Tasty carrot cake cupcakes just out of the oven.

Being the patient person, I am (not), I stuck these in the freezer to cool down in warp speed just so I could frost them and E.A.T. them!

Usually, when I get a cupcake, I eat it for the frosting. But, in this case, I couldn’t pick between the cupcake part and the frosting. They were so well balanced – even with the coconut sugar in the cupcake. Or, maybe I should say, because of the coconut sugar?!

One tasty Easy No-Butter Carrot Cake Cupcake.

By the way, I used coconut sugar in these carrot cake cupcakes as I wanted a reason to justify the ginormous mound of frosting on each. If coconut sugar, with its low glycemic index, isn’t your thing, you can easily substitute brown sugar for it.

Mmoist and delicious, Easy Carrot Cake Cupcakes on plates.

And, if you don’t have powdered ginger, cardamom, and cloves in your pantry, you can use two teaspoons of cinnamon or add in 2 teaspoons of pumpkin spice instead. If you would like to keep out the carrots, raisins, and pecans, then make some delicious spiced cupcakes and load ‘em up with frosting to enjoy.

With Easter on the horizon, I am not sure if we will get to celebrate His Rising with my mom and sister. But, no matter what, I hope to make a batch of these Carrot Cake Cupcakes and some Paleo Carrot Cake Bars (recipe coming up on the 31st of this month) to celebrate with these three ->

If you are looking for more carrot cake recipes, I have
cookies, refined sugar-free bars & waffles!!!

A flatlay of three plates with Carrot Cake Cupcakes.

Easy Carrot Cake Cupcakes

Yield: 6 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These moist and delicious, Easy Carrot Cake Cupcakes are made without butter or refined sugar yet are so delightfully delicious. They would be a delicious addition to your Easter Dessert Menu, no matter if you are staying home or celebrating with family and friends.

Ingredients

For the cupcakes:

  • 3/4 cup all purpose flour (can use King Arthur Gluten Free flour too)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cloves
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp ginger
  • 1/8 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup oil (I used Mazola corn oil)
  • 1/4 cup Greek Yogurt
  • 1 egg white
  • 1 tsp pure vanilla extract
  • 3/4 cup grated carrots
  • 1/4 cup pecans
  • 1/4 cup raisins

For the frosting:

  • 3/4 cup vegan butter
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • a pinch of cardamom

Instructions

To make the cupcakes:

  1. Preheat oven to 350 degrees
  2. Add flour, baking soda, baking powder, cloves, cinnamon, cardamom, ginger, salt, and coconut sugar to a bowl and mix well.
  3. Add in the egg white, oil, vanilla and Greek yogurt and mix well. The batter is supposed to be rather oily.
  4. Add in the grated carrots, pecans, and raisins and mix well.
  5. Then, line a muffin/cupcake tray with muffin/cupcake liners.
  6. Divide batter between the 6 liners and bake at 350 degrees for 20 minutes or until a toothpick inserted in center comes out clean.
  7. Let cool and top with frosting and enjoy.

To make the frosting:

I added 3/4 cup vegan butter, 2 1/2 cups powdered sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, a pinch of cardamom and a pinch of salt to a bowl, and (I had to break out the electric mixer for this) I whipped the ingredients until they were well incorporated and then piped it onto the 6 carrot cake cupcakes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 531Carbohydrates 61gFiber 2gSugar 45gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Salmon Burger Recipe
← Previous
21 Easy Recipes Using Canned Foods
Next →

Vegan Vanilla Cupcakes Recipe (Gluten free) - Savory Spin

Sunday 5th of April 2020

[…] Easter, if you are looking for another cupcake to serve along with some carrot cake cupcakes, then you could make a batch of these vegan vanilla cupcakes and top them off with a (vegetarian […]

Canned Beans Recipe: Easy Bean Tart - Savory Spin

Friday 3rd of April 2020

[…] serve up these indulgent carrot cake cookies, or these healthy-ish (heavy on the “ish”) carrot cake cupcakes. Or, if you want to stick to a better-for-you dessert, then make a batch of these paleo carrot cake […]

Carrot Cake Bars ( A Paleo Recipe ) - Savory Spin

Tuesday 31st of March 2020

[…] route in her choice of toppings for these bars. As I had some frosting leftover from making these carrot cake cupcakes, she smothered that frosting on some of these bars before enjoying them with a large cup of […]

21 Easy Recipes Using Canned Foods - Savory Spin

Sunday 29th of March 2020

[…] used the last bit of flour I had and made these Easy Carrot Cake Cupcakes so I will be venturing out again before the week is up to try and get my hands on some […]