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5 from 1 vote

Lighter Carrot Cake Cupcakes

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 18 cupcakes


  • 1 1/2 cup gluten-free 1:1 Baking Flour (I like Bob’s Red Mill)
  • 1 cup Wholesome! Organic Coconut Palm Sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 Tbsp cinnamon
  • 1/2 tsp salt
  • 2 1/2 cups grated carrots
  • 1/2 cup oil
  • 1/3 cup unsweetened applesauce
  • 3 eggs, beaten
  • Wholesome! Organic Vanilla Frosting
  • Pecan cookie pieces, if desired


  • Preheat the oven to 350 degrees.
  • Combine the flour, coconut palm sugar, baking soda, baking powder, cinnamon and salt in a large bowl.
  • In a separate bowl, mix the grated carrots, oil and applesauce and beaten eggs.
  • Slowly add in the flour mixture to the carrot mixture, stirring just until mixed.
  • Line muffin tin or grease muffin tin. Scoop about 3 tablespoons of batter into each hole (about 2/3 full).
  • Bake for 16-18 minutes or until toothpick comes out clean and tops are springy.
  • Allow cupcakes to cool completely prior to frosting with Wholesome Organic Vanilla Frosting. Sprinkle pecan cookie pieces on top, if desired.