Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Looking for a healthy way to spruce up your Easter? If so, I urge you to try this recipe for my healthier carrot cake muffins… with cream cheese icing of course.

Once I perfected this recipe, it quickly became a favourite in our household (and that of our friends!).

The recipe is simple, yet the cupcakes are moist and super decadent! No one can resist them!

Not only are they delicious, but they also contain healthy components:


Carrot Cake Cupcakes with Cream Cheese Frosting

Makes  8-10 Servings | 20 Min. Prep | 17-19 Min. Cooking

Ingredients For the Cupcakes:

  • 4 Eggs (large)

  • 1/2 cup Raw Honey or Pure Maple Syrup

  • 1/4 cup Coconut Oil (melted)

  • 1 tsp Alcohol-free Vanilla Extract 

  • 1/2 cup Coconut Flour (sifted)

  • 1 tsp Baking Soda

  • 1 Tbsp Ground Cinnamon

  • 1 tsp Ground Nutmeg

  • 3/4 tsp Ground Ginger

  • 1/4 tsp Sea Salt

  • 2 cups Grated Carrots

  • 1/2 cup Currants (or raisins)

  • 1/2 cup Chopped Walnuts (optional)

Ingredients For the Frosting:

  • 8 oz Cream Cheese (at room temperature)

  • 4 Tbsp Grass-fed Butter (softened)

  • 2 Tbsp Pure Maple Syrup

  • 1 tsp Alcohol-free Vanilla Extract

  • 1/2 cup Maple Sugar


  • Mixing bowls (2)

  • Hand mixer

  • Muffin tin

  • Cupcake liners

  • Pastry bag or zip-lock bag


  1. Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

  2. Peel and finely grate the carrots and set aside.

  3. Beat eggs and vanilla for a minute in a medium mixing bowl with hand mixer. Add melted (and slightly cooled) coconut oil and honey. Mix until well combined.

  4. Add flour, baking soda, spices and salt. Beat again until fully combined.

  5. Add the carrots, walnuts and currants. Fold them in gently until combined.

  6. Divide the mixture among the prepared muffin tin - so they almost fill the cup. You may only get 8-10 cupcakes.

  7. Bake for 17-19 minutes until a toothpick inserted in the centre comes out clean. 

  8. Let cool for 5 minutes them remove from the muffin tin. 

  9. Allow to cool completely before frosting.

  10. While cupcakes are cooling, make the frosting. Combine softened cream cheese and softened butter in a small mixing bowl. Blend with a hand mixer for about 3 minutes until light and fluffy.

  11. Add the maple sugar 1/3 at a time and mix well between additions. 

  12. Lastly, add vanilla and maple syrup. Mix until smooth and creamy. 

  13. Use a pastry bag with any fitting you like to decorate the cooled cupcakes. If you do not have a pastry bag, put frosting in a medium sized zip-lock bag. Cut off a small corner and pipe frosting onto cupcakes.

  14. Store in the fridge in an airtight container until ready to enjoy!

One word of caution, I’d double this recipe because they’ll go fast!!!

As always, I welcome your thoughts and value your feedback. Let me know what you think of these cupcakes by dropping me a line or commenting below.

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Have a happy and safe Easter weekend and be sure to enjoy these cupcakes. You won’t regret it!