With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!


    For the cupcakes:
  • 1 cup grated carrots
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 cup Splenda (or sugar)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • For the frosting:
  • 3 Tbsp unsalted butter, room temperature
  • 4 oz. 1/3 less fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanillla


    For the cupcakes:
  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
  3. Add flours, cinnamon and baking powder and mix well.
  4. Fill muffin cups 1/2 full of batter.
  5. Bake 14 minutes or until toothpick inserted into muffins comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:
  8. Mix all ingredients until smooth and creamy.
  9. Top each cupcake with frosting.


Per cupcake: Carbs: 15g Calories: 184

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

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7 Comments ( Reply )

  1. Laura (Tutti Dolci)
    Apr 02, 2013 @ 1:20 pm

    I love carrot cupcakes, these look so tender and delicious!


  2. melissa
    Apr 02, 2013 @ 1:35 pm

    I can’t wait to give these a try. Yeah for less sugar. I am going to try it with stevia instead of splenda. Thank you so much for sharing.


  3. emily (a nutritionist eats)
    Apr 02, 2013 @ 4:49 pm

    These sound great Merc! 15 carbs is so good for a cupcake, wow!


  4. Liz
    Apr 02, 2013 @ 8:24 pm

    These sound delicious Mercedes! I’ve cooked with Splenda before and was happy with the results too. Hope you had a great weekend!


  5. sally @ sallys baking addiction
    Apr 06, 2013 @ 8:05 pm

    my dad is watching his intake and his favorite thing ever is carrot cake. I need to send him this recipe! My mom would love them too. Oh, and me too of course. 🙂


  6. Megan @ For the Love of Cookies
    Apr 09, 2013 @ 11:32 am

    I bet these are even lower in carbs and calories than a lot of muffins! And they look delicious!


  7. Anna Johnson
    Apr 23, 2013 @ 2:35 pm

    Ok, so I finally tried making these and I clearly missed a step because they didn’t taste as delicious as yours I’m sure or look as pretty as yours! I admit I didn’t use all of the ‘healthier’ ingredients though…. 🙂 I better keep practicing!


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