More Great Recipes: Cupcakes | Dessert

Low-fat Carrot Cupcakes

User Avatar
Member since 2007

Serves 16 | Prep Time | Cook Time


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger (I left this out because I didn't have any)
1 large egg
2 tablespoons vegetable oil
1/4 cup raisins
1/4 cup chopped walnuts
1/2 cup low-fat milk
One 8-ounce can crushed pineapple
1 1/2 cups grated carrots
1/4 cup brown sugar

1. Preheat the oven to 350F. Insert liners into a medium cupcake pan.

2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in a large bowl. Mix well.

3. In a separate bowl combine the remaining ingredients. Stir until combined.

4. Add the wet ingredients to the dry ingredients. Stir to blend.

5. Fill the cupcake liners 2/3 to 3/4 full. Bake for 20-25 minutes (Mine were done at 16!) or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes. Finish cooling on a wire rack.

*Top with your favorite cream cheese frosting recipe!

Pairs Well With


Blogged at

Recipe from Crazy About Cupcakes by Krystina Castella.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter