Carrot Cake Cupcake

Carrot cake has always been my favourite cake. The classic recipe is full of sugar and is deceptively calorific .

These cupcakes are a much healthier version, but still retaining that sweet, rich, spicy flavour of carrot cake.

Carrot Cake Cupcakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 Cupcakes


  • 200 g grated carrot
  • 100 g eggs whites
  • 20 g maple syrup or honey or agave
  • 50 g apple sauce
  • 50 g oats
  • 50 g coconut flour
  • 50 g yogurt dairy-free if necessary
  • 10 g chopped pistachios or other nut of preference
  • 1 tsp baking powder
  • 1 tsp Ginger
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1/4 tsp salt
  • 1 tbsp stevia/sweetener I use Truvia


  1. Preheat the oven to 185C.
  2. Whisk the egg white.
  3. Add the grated carrot to the egg white and mix.
  4. Next add the flour, oats, baking powder, spices and sweetener and mix thoroughly.
  5. Then add the rest of the ingredients (apple sauce, maple syrup, yogurt and pistachios).
  6. Fill 10 cupcake cases with mixture and put into the oven for 15 minutes.