Carrot Cake Cupcakes

Carrot Cake Cupcakes

A gluten free, lower calorie Carrot Cake Cupcake. These cupcakes use applesauce instead of oil and oat flour instead of wheat flour. I use regular cream cheese frosting but you can also make a lower calorie version from fat free cream cheese and Greek yogurt.

PREP TIME

20 Minutes

COOK TIME

20 Minutes

Per Serving – Makes 14

202 Calories

30.9g C | 6.2g P | 6g F

THE RECIPE

Need a version with less calories? Try this version with a Lower Calorie Frosting.

Carrot Cake Cupcakes

5 from 4 votes
Course: Dessert
Cuisine: American
Keyword: Dessert, free, gluten free, under 500 calories
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14 muffins
Calories: 202kcal
A gluten free, lower calorie Carrot Cake Cupcake. These cupcakes use applesauce instead of oil and oat flour instead of wheat flour. I use regular cream cheese frosting but you can also make a lower calorie version from fat free cream cheese and Greek yogurt.
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Ingredients

Dry Ingredients

  • cups (150 g) oat flour⁣
  • 1/3 cup (50 g) tapioca flour ⁣ or corn starch
  • 2 small scoops (50 g) vanilla whey ⁣protein powder
  • 2 tsp (6 g) cinnamon⁣
  • 1 tsp (3 g) ginger ⁣
  • 1 tsp (3 g) nutmeg ⁣
  • 3 tsp (12 g) baking powder⁣

Wet Ingredients

  • 4 eggs⁣
  • 2 tsp (8 ml) vanilla⁣
  • 1/2 lb (227 g) grated carrots ⁣
  • 1 cup (226 g) unsweetened applesauce ⁣
  • 1/4 cup (48 g) brown sugar ⁣

For the Frosting

  • 1 cup (280 g) Cream Cheese Frosting⁣

Instructions

  • Preheat your oven to 350°F. ⁣
  • Wash 3-4 large carrots and shred using a grater. The smallest shredding option you have is best, not grated though. Squeeze the carrots with a paper towel to get some of the water out. ⁣
  • In a large bowl, mix (sift if you can) together the dry ingredients. ⁣
  • NOTE: You can probably sub the oat and tapioca flour for an equal amount of wheat flour but I have never tested it. Any protein powder should also work.
  • In a separate bowl mix together the wet ingredients. ⁣Make sure all of the egg whites have incorporated.
  • Combine the wet ingredients and the dry ingredients until incorporated. ⁣
  • Prepare a muffin tin. Use muffin liners or don't, it doesn’t matter. Spray before you fill though regardless of if you use the liners or not. Fill each well ½-¾ full. ⁣Makes 14 cupcakes.
  • NOTE: I know 14 is an awkward number as most muffin tins have 12 but that is just the way the recipe came out. You could probably distribute between the wells and make the cupcakes bigger. You could also microwave the remaining batter to eat while you wait for the others to bake.
  • Bake for 20 minutes at 350°F or until a toothpick inserted in the center comes out clean.
  • Allow to cool and then top each with 20g of frosting.

Nutrition

Calories: 202kcal | Carbohydrates: 30.9g | Protein: 6.2g | Fat: 6g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
432.3g
Protein
86.7g
Fat
83.9g
Calories
2831.1 cals

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This Post Has 4 Comments

  1. Danielle Harris

    Is Vanilla whey a protein powder?

  2. James Joens

    5 stars
    What a recipe! I added some pecans to my 2nd batch. Real good.

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