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Carrot Cake Muffins

Calories: 178 WW Freestyle Points: 5
Carrot Cake Muffins

These are super moist, soft and delicious. Not quite sweet enough to be considered a cupcake though. No artificial sweeteners used. Recipe makes 20 muffins. I have one of these with eggs and fruit in the morning to make it a more filling breakfast.

Total Cook/Prep time: 45 minutes


  • 3 cups shredded carrots (shred using a box grater)
  • 1 cup sugar
  • 2 cups applesauce
  • 2 tsp vanilla
  • 4 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp baking powder
  • For the frosting:
  • 4 oz. lite coolwhip (which is half of a regular size container)
  • 1 small container fat-free greek yogurt (6 oz)


Preheat oven to 350

Spray cupcake tins with cooking spray, or use paper liners 

Mix the carrots, sugar, applesauce, vanilla and eggs in a bowl until well blended

Add the remaining ingredients and mix to combine

Using a ladle, spoon the batter into the 24 cupcake tin sections

Bake for 30 minutes. Check them with a toothpick. If the center comes out dry, they are ready.

Let the muffins cool in the pans for 15 minutes, then remove them from the pan to continue to cool

To prepare the frosting, just mix the greek yogurt and cool whip together in a bowl

Top the cupcakes with a tablespoon of the frosting when they are completely cool

  5 (2 reviews)
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