*makes 12
=120 calories per serve
(C23g |F2g | P3g)
  • 1 1⁄2 c (180g) whole wheat flour OR coconut/almond flour
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄2 tsp salt
  • 1 tbsp (14g) coconut oil, melted
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1⁄4 c (60g) plain nonfat Greek yogurt
  • 1⁄2 c (120mL) maple syrup
  • 1⁄4 c (60mL) nonfat milk
  • 2 c (210g) grated carrots (about 4 medium, peeled first)
FOR THE frosting
  • 1 c (240g) plain nonfat Greek yogurt
  • 1 (8oz) block fat-free cream cheese
  • 2 servings (14g) fat-free, sugar-free instant cheesecake pudding mix


  1. Preheat the oven to 350°F, and line 12 muffin cups with paper cupcake liners
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl
  3. In a separate bowl, whisk together the coconut oil, egg, and vanilla extract
  4. Mix in the yogurt, stirring until smooth then add in the maple syrup
  5. Fold in the carrots
  6. Divide the batter between the prepared muffin cups and bake at 350°F for 23-25 minutes, or until a toothpick inserted into the center comes out clean!
  7. While the cupcakes bake, prepare the frosting by mixing the yogurt, cream cheese & pudding mix until thick
  8. Chill for 1- 2 hours before piping on top of the cooled cupcakes
  9. Allow cupcakes to completely cool before frosting each!