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Healthy Carrot Cupcakes #healthydessert #carrotcake #tararochfordnutrition

Healthy Carrot Cupcakes

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  • Author: Tara Deal Rochford
  • Total Time: 20 minutes
  • Yield: 48 mini cupcakes 1x


Sweet, soft and all the taste of carrot cake with the hidden benefit of beans! Beans are the secret ingredient in these Healthy Carrot Cupcakes.



1 box carrot cake mix

1 can white beans, drained and rinsed

3 large eggs

½ cup water

½ cup neutral cooking oil (whatever the box calls for)

1 cup shredded carrots

⅓ cup chopped walnuts

For the Frosting*:

8 oz cream cheese, softened

⅔ cup powdered sugar

½ teaspoon cinnamon

½ teaspoon vanilla extract


Combine the cake mix, white beans, eggs, water and oil in a blender. Blend until smooth and creamy.

Stir the shredded carrots and chopped walnuts into the smooth batter.

Pour into prepared muffin tins and bake mini cupcakes for 8-10 min and regular size cupcakes according to box instructions.

For the frosting: While the cupcakes are baking, beat the cream cheese until light and fluffy for about 1 minute. Slowly add the powdered sugar, cinnamon and vanilla extract. Beat for another 2 minutes, or until everything is combined, light and fluffy.

Allow the cupcakes to cool completely then top with the frosting and serve

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: easter