Springtime Carrot Cupcakes

It’s time to ditch the boxed cake and frosting, which are loaded with food dyes, artificial flavors and other sketchy chemicals. Whipping up cupcakes from scratch is surprisingly easy. Our version even contains carrots, for a little nutrition boost! You can make these cupcakes as is, or reduce the sugar in the cupcakes, frosting, or both.

We are here to remind you that life (and nutrition) are all about balance. As you strive for a healthy life, know that eating a cupcake now and then is not going to make or break you. If you have trouble with moderation, save a cupcake or two for yourself and share the rest with family and friends!



  • 2 and 1/4 cups all purpose flour
  • 1 and 1/2 cup light brown sugar, firmly packed
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 and 1/2 cups carrots, grated
  • 3/4 cup, vegetable oil
  • 4 large eggs, at room temperature
  • 1 and 1/2 teaspoons, vanilla extract
  • 3/4 cup chopped walnuts (optional)

Cream Cheese Frosting:

  • 4 ounces of cream cheese at room temperature
  • 6 Tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar



  1. Preheat the oven to 325F (165C). Line 18 muffin pan cups with paper liners.
  2. In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt. In a small bowl, combine the carrots, oil, eggs, and vanilla and stir until blended. Stir the carrot mixture into the flour mixture just until blended. Stir in the nuts, if using.
  3. Pour the batter into the prepared muffin cups. Bake until a toothpick inserted into the center cupcake comes out clean, 16–18 minutes.
  4. Let cool in the pans on a wire rack for 5 minutes, then remove and let cool on the rack.

The cupcakes can be made up to 3 days in advance and refrigerated in an airtight container. Frost them the day they are served. Makes 18 cupcakes.


  1. In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla on medium speed until smooth, about 2 minutes.
  2. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  3. With the mixer on low speed, gradually beat in half of the confectioners sugar until incorporated; You should have about 1 and 1/2 cups frosting.
  4. Use at once, or cover and refrigerate for up to 2 days.

You should have about 1 and 1/2 cups frosting; Use at once, or cover and refrigerate for up to two days.

Meal Planning!

Did you know that people who meal plan are more likely to have an overall higher quality food variety? Anderson’s Nutrition has a robust meal planning program to assist you on your journey to simpler, better health. Meet with one of our Registered Dietitian Nutritionists to receive nutrition guidance and a personalized meal plan.