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a refined sugar free carrot cake cupcake sits topped with orange buttercream frosting sits on a white plate

Carrot Cake Cupcakes

Healthier carrot cake cupcakes made with no refined sugar, packed with spices & shredded carrot, and topped with orange buttercream frosting.

Category Cupcakes, Dessert
Cuisine American, British, Canadian
Keyword carrot cake cupcakes, healthy carrot cake cupcakes
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Serves 9 cupcakes
Author Amanda | Naturally Sweet Kitchen



  • 90 g plain flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • tsp fine sea salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 110 g coconut sugar
  • 2 tbsp plain yoghurt
  • 3 tbsp rapeseed oil
  • ¼ tsp pure vanilla extract
  • 1 large egg
  • 100 g shredded carrot


  • 170 ml agave syrup
  • 200 ml milk
  • 35 g plain flour
  • ½ tsp fine sea salt
  • 200 g unsalted butter room temperature
  • ¾ tsp pure vanilla extract
  • ½ tsp pure orange extract



  1. Preheat the oven to 180ºC (350ºF) and line a regular cupcake tin with 9 paper liners.
  2. Tip the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and whisk well. Set aside.
  3. To another bowl, add the coconut sugar, yoghurt, oil, vanilla, and egg. Whisk well to combine.
  4. Add half of the dry ingredients to the wet ingredients and whisk together until a few streaks of flour remain. Add the second half of the dry ingredients and whisk again until smooth. Fold in the shredded carrot.
  5. Divide the batter evenly between the 9 paper cases. The cases should only be about half way full; do not exceed the ⅔ full mark.
  6. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted comes out clean. Leave them to cool on a wire rack while you make the frosting.


  1. Add the agave, milk, flour, and salt to a saucepan over medium heat. Whisk continuously until the flour disappears and the mixture comes to a boil.
  2. Allow the mixture to boil for 2-3 minutes, or until it thickens and reaches a thick pudding consistency. Remove the pudding from the heat and spread it out on a large platter to cool to room temperature.
  3. Once the pudding has cooled, add the butter to a stand mixer fitted with the paddle attachment. Beat on a high speed for 5 minutes until pale and fluffy. Turn the mixer off and scrape down any butter from the sides of the bowl.
  4. Turn the mixer on to medium-low speed and slowly begin adding the pudding mixture to the butter, one spoonful at a time. Once all of the pudding has been added, add the vanilla and orange extracts. Increase the mixer speed to high and beat until super fluffy.
  5. Once the cupcakes have cooled completely, put the frosting into a piping bag fitted with a tip of your choice (I used a Wilton 2D). Pipe the frosting onto the cupcakes any way you desire. Top with a dusting of cinnamon or orange zest.


  • Once frosted, these cupcakes will keep sealed in the fridge for up to 3 days. Allow to come to room temperature before serving.
  • Unfrosted, the cupcakes can be frozen for up to 1 month. Defrost at room temperature.