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.

PER SERVING – MAKES 14

202 CALS

PREP TIME

20 MINUTES

COOK TIME

20 MINUTES

CARBS PROTEIN FAT
30.9g 6.2g 6.0g

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NUTRITION INFO

The information in the following tables 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
261.1g
Protein
124g
Fat
34.6g
Calories
1851.8 cals
Servings
Carbs
432.3g
Protein
86.7g
Fat
83.9g
Calories
2831.1 cals

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