These healthy carrot cake cupcakes with yogurt cream cheese frosting are a delicious snack or treat for satisfying that sweet tooth!
Aside from banana muffins (I make a wicked version of these too), carrot cake cupcakes are my all-time favourite vegetable-based treat. They’re sweet, they’re chewy, and they’re packed with yummy bits of pineapple, nuts and carrot. And best of all – they come topped with a decadent cream cheese frosting.
But how do you make Healthier Carrot Cake Cupcakes?
Well, carrot cake cupcakes, like any kind of baked good, are pretty particular when it comes to modifications. You can’t just remove all the fat or all the sugar and expect it to work out. Sorry guys, I have done the hard work and can honestly tell you that it won’t. It’s important to remember that carrot cake cupcakes – even though they have veggies in them – are still a treat. But we can still make some significant changes to the recipe to lighten them up, cut back on fat, and also reduce the sugar.
One of my secrets to cutting down on fat, boosting protein, and still getting really moist carrot cake cupcakes is to use yogurt. I’m using my go-to yogurt, IÖGO Probio Vanilla yogurt which now has 25% less sugar than before and only 80 calories per serving. It also packs over 1 billion probiotics per 100 gram serving so it’s great for promoting gut health. Not only does it add amazing texture and vanilla flavour, but the yogurt keeps my carrot cake cupcakes so moist, I only need to add 1/4 cup of coconut oil and can cut back drastically on the sugar.
Recently I discovered IÖGO’s new packaging with a resealable cap in their Original, Probio and Greek flavours. The new cap not only locks in the freshness, but it makes pouring my yogurt into my recipe a million times easier and takes up way less space in my fridge. When you’re done whipping up a batch of these bad boys, you can just screw the lid on, pop it back in the fridge, and it’s ready to be poured into a parfait glass for breakfast the next day. Or maybe right into your mouth. Either way, no spoons and no mess required!
But what are we going to do about the obligatory cream cheese frosting? You cannot have carrot cake cupcakes without a decadent cream cheese frosting – AM-I-RIGHT? Don’t worry, folks. I got your back. If you were getting ready to head to the gym to help you justify topping these healthy carrot cake cupcakes with a super sugar bomb frosting, get ready for something a little lighter. I love this yogurt cream cheese frosting because it is significantly lower in fat and calories and light as a feather, but you still get that classic cream cheese sweet-tangy flavour. OMG. This on a spoon? YEP.
Do you love carrot cake cupcakes with cream cheese frosting but have been looking for a lightened up version? What are some of your favourite baked goods that need a recipe makeover? Leave me a comment below with your go-to treats!
Disclaimer: This recipe was developed in paid partnership with IÖGO, however, as always, all opinions are genuine.
Healthy Carrot Cake Cupcakes with Yogurt Cream Cheese Frosting
Ingredients
Cupcakes
- 1/2 cup crushed pineapple drained
- 1 1/2 cups finely grated carrots
- 1/4 cup golden raisins
- 1/4 cup finely chopped walnuts
- 1/4 cup unsweetened coconut
- 2/3 cup whole wheat flour
- 2/3 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup plus 2 tbsp brown sugar packed
- 1/2 cup IOGO’s Vanilla Probio yogurt
- 1/4 cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
Frosting
- 1/2 cup cream cheese very soft
- 2 tbsp coconut oil melted
- 3 tbsp powdered sugar
- 2/3 cup IOGO’s Vanilla Probio yogurt
- 1/4 tsp vanilla extract
- Toasted unsweetened coconut for garnish
- Toasted walnuts finely chopped, for garnish
Instructions
- Preheat oven to 350ºF. Prepare 18 muffin tins with muffin liners or spray 48 mini muffin tins with non-stick cooking spray (or do a combination of both!)
- Press the excess juice out of pineapple in a fine sieve. Place the pineapple in a small bowl and stir in carrots, raisins, nuts and coconut.
- In another large bowl, whisk together flours, baking soda, baking powder, nutmeg, ginger, cinnamon, and salt. Add in the brown sugar, yogurt, coconut oil, eggs and vanilla and beat on low speed in an electric mixer until well combined.
- Add the carrot-raisin mixture to the flour mixture, and fold until well combined.
- Fill the muffin tins no more than 2/3 of the way full. Bake the large cupcakes for 20-25 minutes, and the mini cupcakes for about 8-12 minutes, or until a skewer comes out clean. Let cool in the pan for 10 minutes, then remove and transfer to the fridge to completely chill before icing.
- While the cupcakes cool completely, put the cream cheese and coconut oil in a medium size bowl and beat until very soft. Add in the sugar and continue to beat until well incorporated and smooth. Add the yogurt and vanilla extract and beat until fluffy and light.
- To decorate, transfer the icing to a piping bag if desired and pipe little florets onto each cupcake. Top with toasted coconut and walnuts, if desired. Store in the fridge until consumed.
Nutrition
Updated on October 4th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Corina Jingoi says
Hi Abbey, thank you for the healthy carrot cupcakes with yogurt cream cheese frosting recipe ! I was looking for smth light and i am so happy that i found you! Could you please tell me how can i modify the recipe to make chocolate cupcakes and still end up with under 100 cal per cupcake? I have picky eaters that don’t like raisins and carrots in the batter. I am not sure if they like the pineapple in the batter as well but i ll give it a try…i am afraid if i exclude carrot and pinnaple i ll end up having dry cupcakes or not sweet enough. Did you put carrot and pinnaple in the recipe to add moistness or as sugar substitute? I don’t want to use butter so yogurt &cream cheese&coconut oil i ll definiyely keep as ingredients. Please help! many thanks!
Abbey Sharp says
Hi Corina! I would suggest subbing in ripe bananas or applesauce with a tbsp of cocoa powder. Just know that I haven’t tested it so I can’t promise anything. I hope that helps! Good luck 🙂
Stacey Mattinson says
Waaaait WHAATT is this airfryer?!?! I need this immediately!!!
Sara says
Want so bad!
Patrick @looneyforfood.com says
These look great! One of the specials around spring time that we had at the cafe I owned was a healthy carrot cake for 2! The cream cheese frosting s definitely what makes any carrot cake! Yours sounds Devine!!
Abbey Sharp says
thanks Patrick
Ilka says
This is such a fun cupcake recipe for fall! Yum!
Abbey Sharp says
delicious to the max
Carmy says
I could eat 10! Good thing they’re healthy lol!
Abbey Sharp says
haha for sure
Chrissy @ Snacking in Sneakers says
These look fabulous! My husband is a huge fan of carrot cake so I’ll definitely be making these for him asap.
Abbey Sharp says
i’m obsessed with it
Cassandra says
You have made my day! i can’t wait to make these. i can love carrot cake again. i bet these are super moist with the pineapple in the batter.
Abbey Sharp says
absolutely they are!
GiGi Eats says
Seriously stunningly delicious. I love lvoe love love love!!! I want them all in my face, no joke! Cause I am a crazy food hoarder – hahaha!
Abbey Sharp says
thansk lovely!
michelle bolan says
Can i use just use whole wheat flour for the recipe or do I need all purpose flour?
Abbey Sharp says
whole wheat should work!
Tracy-Lynne Ahier says
Is it possible to make these into loaves instead? JUst wondering…
Abbey Sharp says
absolutely! just will have to increase the cooking time and keep an eye on it for doneness
Bryan says
I’M just wondering if baking eliminates the probiotic bacteria in the yogurt. At least yogurt also is in the frosting.
Abbey Sharp says
good question. It probably does, unfortunately, but like you said, we also have some in the frosting. Not to mention, it’s just a much lighter version of any other cupcake out there with or without the active cultures.
Lisa says
Hi! I’m allergic to pineapple is there something else I can replace it with (like maybe applesauce) these look very yummy!!
Abbey Sharp says
what about mango? or banana? or yes, diced peeled green apples would work.
Tricia Cooper says
I’m always on the hunt for new recipes and these look great! I also like the way you set up your recipes; clear and easy to follow — thanx!
Abbey Sharp says
Thanks so much! Im glad theyre helpful!
JAMIE @ Dishing Out Health says
Literally just feel like all of my dessert prayers were just answered lol These look so fantastic, girl! Can’t wait to try them 🙂
Abbey Sharp says
so glad you like Jamie! They’re one of my fam’s faves now