Carrot Cake Cupcakes with Cream Cheese Frosting - Slender Kitchen

Carrot Cake Cupcakes with Cream Cheese Frosting

Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


One of my favorite desserts of all time is carrot cake, but for some reason it had never occurred to me to try to make a healthy carrot cake until a reader, Amanda, emailed me with the idea. After trying a few different recipe ideas, I finally found one I liked that is adapted from a Martha Stewart recipe without all the fat and calories. Instead of doing a traditional frosting, I decided to create a cream cheese whipped cream with reduced fat cream cheese and cool whip. At 1 point per serving, I can definitely see myself using it again. Also, the cupcakes are pretty healthy and could definitely sub in for breakfast as a carrot cake muffin.

Prep Time

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time: 
Cook Time: 
Total Time: 


  • 2 cups carrots, peeled and finely grated
  • 1 U egg
  • 3/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/3 cup nonfat plain Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup canned crushed pineapple, well drained
  • 1/4 cup raisins
  • 1/4 cup sweetened shredded coconut
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spices
  • 4 oz reduced fat cream cheese
  • 4 oz light Cool Whip
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Nutritional Facts

Serving Size: 
1 cupcake (86g)
Amount Per Serving
Calories 199
Calories from Fat 61
% Daily Value *
Total Fat 7g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 18mg
Sodium 219mg
Total Carbohydrate 32g
Dietary Fiber 1g
Sugars 19g
Protein 3g


  1. Preheat oven to 325 degrees.
  2. In a small bowl, whisk together carrots, egg, brown sugar, oil, applesauce, Greek yogurt, vanilla, raisins, pineapple, and coconut.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spices.
  4. Stir flour mixture into carrot mixture until well combined.
  5. Fill each cupcake tin about 3/4 full. Bake, rotating tins halfway through, for 25-28 minutes until cooked through.
  6. For creamed cheese whipped cream, beat cream cheese until smooth and at room temperature. Whip in cool whip, powdered sugar, and 1 tsp. vanilla extract.
  7. Frost the cupcakes right before serving, Enjoy!
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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