Springtime Recipe- Healthy Carrot Cake Muffins

Happy Wednesday friends! I hope you enjoyed an amazing Easter with friends and family! Something about springtime makes me crave carrot cake. I’ve seen so many carrot recipes popping up everywhere on Pinterest. To satisfy my carrot cake craving, I could not resist creating my own protein packed version that is also much friendlier on the waistline. I used applesauce in this recipe instead of oil to save calories; this also keeps the muffins moist. Carrots not only taste delicious, but they are chock-full of Vitamin A and offer a slew of other health benefits. My recipe uses walnuts, but you can either leave them out or use pecans instead–whatever your preference.

These muffins turned out so incredibly moist and light. The best part is the cream cheese icing!  You could also enjoy these as part of a healthy breakfast. Pair one of these muffins with something that has some protein and a healthy fat, like an omelet or some Greek yogurt.  I hope you enjoy!

Carrot Cake Muffins Image 1 Carrot Cake Image 2




Healthy Carrot Cake Muffins
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 8
  • 1 cup Stack'D Nutrition Cinnamon Roll Pancake mix(Can be substituted with a plain pancake mix- just add additional ground cinnamon to your batter)
  • 1 tsp. cinnamon
  • ¼ c chopped walnuts
  • 1 small package raisins
  • ¾ cup unsweetened applesauce
  • 2 tsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • stevia to sweeten
  • 1 cup shredded carrots
  • Icing ingredients
  • ¼ cup reduced fat cream cheese
  • ¼ cup plain fat free greek yogurt
  • 1 tsp. ground ginger
  • vanilla stevia to sweeten
  • coconut sugar for sprinkling on top of muffins
  1. Preheat oven to 350F
  2. Place 8 cupcake liners into a muffin pan.
  3. Combine all dry ingredients into a mixing bowl.
  4. Mix wet ingredients into dry.
  5. Stir in your carrots and walnuts.
  6. Portion batter equally into the 8 cupcake liners.
  7. Bake for 20 mins.
  8. Prepare your icing.
  9. Add all icing ingredients to a small bowl and stir until smooth and creamy.
  10. Allow muffins to cool completely before icing.
  11. Tip: If your not planning to eat the muffins the same day, store your icing in a small container in the refrigerator until ready to use. Store muffins in the refrigerator or freeze until ready to use.



What is your favorite springtime recipe? Are you a fan of Carrot Cake? I would love to hear from you!

2 Responses to Springtime Recipe- Healthy Carrot Cake Muffins

    • Hi Jody! I couldn’t believe how moist these cupcakes turned out! I love carrot cake too especially with cream cheese icing!

Wendy Moore
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