Go Back
+ servings
An overhead photo of multiple carrot cake cupcakes on a serving platter.

Healthy Carrot Cake Cupcakes with Yogurt Cream Cheese Frosting

These deliciously moist carrot cake cupcakes are lightened up with yogurt, less oil and less sugar and you still get an amazing low yogurt cream cheese frosting! Yay- winning!
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 18 regular and 48 mini
Calories 90kcal



  • 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


  • 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


  • 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.


Calories: 90kcal