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Carrot cake was my go-to dessert all through the late 1980s and early 1990s. I would order it every time I saw it on a menu, sometimes bringing most of my dinner home in a doggie bag just so I’d have room for a big cream-cheese-frosted wedge.
These days I still love carrot cake—I just don’t need a restaurant-sized slice to satisfy that craving. These cupcakes do the job beautifully. They’re moist and dense from the crushed pineapple, warmly spiced with cinnamon and nutmeg, studded with dried cranberries and shredded carrot, and finished with a lemon cream cheese frosting that’s genuinely delicious.
Mom, who doesn’t usually like carrot-flavored baked goods, gave them two thumbs up and called them the best carrot cake she’d ever had. That was all the confirmation I needed.
Why I Love This Recipe
- All the carrot cake flavors in a perfectly portioned cupcake.
- Moist without a lot of fat — crushed pineapple does the moisture work that oil usually handles.
- Lemon cream cheese frosting — the tang of the lemon against the warm spiced cake is what makes these.
- Makes 12 cupcakes — good for gatherings, easy to share.
- Mom-approved, which is the highest endorsement I know.
Ingredients and Substitutions
For the cupcakes:
- Whole wheat pastry flour — lighter than regular whole wheat flour with a more tender crumb. All-purpose flour works as a substitute.
- Sugar — 2/3-cup. The recipe has already been scaled back from a fuller amount; I wouldn’t reduce it further or the cupcakes become noticeably less sweet.
- Cinnamon — ¾-teaspoon. I love using a cinnamon spice blend (with nutmeg, allspice, ginger, and orange peel) in place of straight cinnamon—it deepens the carrot cake flavor. If you do, skip the separate nutmeg.
- Canola oil — 3 tablespoons. A neutral oil is best here. Light olive oil also works.
- Carrots — 1 cup finely shredded, about 2 medium carrots. Finely shredded (not grated on the large holes) incorporates better into the batter and gives a more even texture.
- Crushed pineapple — one 8-ounce can, drained very well. Press it firmly in a strainer (affiliate link)—excess moisture will make the batter too wet.
- Dried cranberries — 1/3-cup, coarsely chopped. They add a jewel-like color and a chewy, tart counterpoint to the sweet batter. Raisins are the more traditional swap.
For the lemon cream cheese frosting:
- 1/3-less-fat cream cheese — 2 ounces, at room temperature. It must be at room temperature or the frosting will be lumpy.
- Butter — 2 tablespoons, at room temperature. Again, temperature matters.
- Lemon zest — 2 teaspoons. This is the defining flavor of the frosting—don’t reduce it.
- Powdered sugar — 1-2/3 to 2 cups, sifted. Start with the smaller amount and add more to reach a spreadable consistency.
WW Points and Calories
Each frosted cupcake has 222 calories and 11 WW Points.
To see your personalized WW Points, track this recipe in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Old WW plan: 6 PointsPlus
How to Make Carrot Cupcakes
Step 1: Position an oven rack in the center and preheat the oven to 350°F. Line a 12-cup muffin tin (affiliate link) with paper liners.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg until well combined.
Step 3: Add the oil, vanilla, egg, shredded carrots, and drained crushed pineapple. Stir until just blended. Gently fold in the dried cranberries.
Step 4: Divide the batter evenly among the 12 cups. Bake on the center rack for 16–18 minutes, until a toothpick inserted in the center comes out clean.
Step 5: Remove from the oven and let the pan cool on a wire rack for 10 minutes, then remove the cupcakes from the pan and cool completely on the rack before frosting.
Step 6: While the cupcakes cool, make the frosting. Beat the cream cheese, butter, lemon zest, vanilla, and salt with an electric mixer (affiliate link) on medium speed until smooth. Gradually add 1-2/3 cups of powdered sugar and beat until smooth. Add lemon juice 1 teaspoon at a time and beat until blended. If the frosting is too soft, add more sugar until it reaches a spreadable consistency.
Step 7: Frost the completely cooled cupcakes. Don’t rush this—frosting warm cupcakes will melt the frosting.
Tips for Success
- Drain the pineapple very well. Press it firmly in a fine strainer (affiliate link)—too much moisture makes the batter thin and the cupcakes can sink in the center.
- Finely shred the carrots. The large-hole grater gives coarser shreds that don’t incorporate as smoothly. The fine or medium holes give a better texture.
- Cool completely before frosting. Even slightly warm cupcakes will melt the cream cheese frosting. Give them a full hour on the rack.
- Room temperature dairy. Both the cream cheese and butter for the frosting must be genuinely at room temperature or the frosting will be lumpy.
Storing
Store frosted cupcakes covered in the refrigerator for up to 4 days. The cream cheese frosting must stay chilled. Bring to room temperature for about 20 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months—freeze individually first, then wrap well.
If you’ve made these Cream Cheese Frosted Carrot Cupcakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Carrot Cupcakes with Lemon Cream Cheese Frosting (WW Friendly)
Ingredients
For the Cupcakes
- 1 cup whole wheat pastry flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon (I used Pampered Chef Cinnamon Plus)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons canola oil (I substituted MELT Spread)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup finely shredded, peeled carrot (about 2 medium)
- 1 can (8 ounces) crushed pineapple, drained very well
- 1/3 cup dried cranberries, coarsely chopped
For the Lemon Cream Cheese Icing
- 2 ounces 1/3-less-fat cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature (I used MELT Spread instead)
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-2/3 to 2 cups powdered sugar, sifted
- 1 to 2 teaspoons lemon juice
Instructions
- Position an oven rack in the center of the oven and preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg until well blended.
- Add the oil, vanilla, egg, carrots, and pineapple and stir until well blended. Gently stir in the dried cranberries.
- Spoon the batter into the prepared cups, dividing it evenly among them.
- Bake on the center of the oven for 16-18 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Remove pan from the oven and place it on a wire rack to cool for 10 minutes and then remove the cupcakes from the pan and let them cool completely on the wire rack.
- While the cupcakes are cooling, prepare the lemon cream cheese icing. In a medium bowl, beat the cream cheese, butter (or MELT spread), lemon zest, vanilla, and salt with an electric mixer (affiliate link) on medium speed until just blended and smooth.
- Gradually add 1-2/3 cups of the powdered sugar and beat until smooth. Beat in the lemon juice until blended. If the mixture seems to soft, add more sugar until you reach a nice spreading consistency.
- When the cupcakes are completely cool, frost the cupcakes with the lemon cream cheese icing
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) I love Pampered Chef Cinnamon Plus Spice Blend in place of Cinnamon. It’s a combination of cinnamon, nutmeg, allspice, ground orange peel, cloves and ginger. Because of the nutmeg in the blend, I didn’t add the 1/8 teaspoon called for.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Enlightened Cakes (affiliate link) by Camilla Saulsbury, using the one-bowl mixing method from her Piece of Cake! (affiliate link).
Frequently Asked Questions
Can I make this as a cake instead of cupcakes?
Yes—pour the batter into a lightly greased 8-inch round or square pan and bake at 350°F for 25–30 minutes until a toothpick comes out clean. Points per serving will depend on how you cut it.
Can I substitute raisins for the dried cranberries?
Yes—raisins are the more traditional carrot cake addition. The flavor will be sweeter and less tart than with cranberries. Either works.
Do the cupcakes freeze well?
The unfrosted cupcakes freeze well for up to 2 months. The frosting doesn’t freeze cleanly—make it fresh and frost after thawing.
