Healthy Carrot Cake Cupcakes

These delicious carrot cupcakes are a healthier twist on a classic treat, packed with naturally sweet pineapple and nutrient rich carrots. The blend of whole grains, nuts, and coconut adds fibre to your diet, making them a perfect option for lunchboxes or afternoon snacks. With a creamy, lightly sweetened cream cheese frosting, they’re a delightful and balanced indulgence for all ages!

Makes 12 cupcakes

INGREDIENTS

440g crushed pineapple in juice, drained (NOTE: Keep 2 tbsp juice)

½ cup milk

½ tsp white vinegar

2 large eggs

½ cup mashed banana (OR ½ cup of honey)

1/3  cup extra virgin olive oil

1 1/3 cups plain whole wheat flour

1 1/4 tsp bi card soda

1/4 tsp salt

1 1/4 tsp cinnamon powder

1 1/3 cups grated carrot

2 tbsp shredded or desiccated coconut

1/3 cup walnuts or pecans, roughly chopped (OR if allergic to nuts replace with seeds)

Cream Cheese Frosting

100g cream cheese

¼ cup Greek yoghurt

90g unsalted butter, softened

2 – 3 tbsp honey

½ tsp vanilla extract

1/8 tsp salt

METHOD

1. Preheat oven to 180°C. Line muffin tin with cupcake liners.

2. Drain crushed pineapple, keeping the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.

3. Whisk together flour, bi carb soda, cinnamon powder and salt.

4. In a separate bowl, whisk together milk, vinegar, eggs, banana, oil and 2 tbsp pineapple juice. Then stir in carrot, crushed pineapple, coconut and pecans.

5. Combine step 4 ingredients into step 3 ingredients. Batter should be lumpy & thick but runny.

6. Divide batter between 12 muffin holes.

7. Bake 20 minutes.

8. Transfer to cooling rack and fully cool before frosting.

Cream Cheese Frosting

1. Using hand mixer, beat the butter for 1 minute until smooth.

2. Add cream cheese and yoghurt, beat for 1 minute until smooth.

3. Add honey, vanilla and salt and continue beating until fluffy

   
   

Once the muffin have cooled, decorate with the cream cheese frosting and some pecans or walnuts chopped on top and enjoy.

TIPS: These cupcakes can be frozen and added directly to lunchboxes on the morning they’ll be eaten, keeping them fresh until snack time.

Make mini cupcakes instead, adjusting the bake time to around 12-15 minutes. These smaller portions are great for younger kids or as a quick snack.

Add a handful of finely grated zucchini (squeeze out excess water) to sneak in more veggies without affecting the flavour.