Low-fat carrot cake cupcakes

I´m aware I haven´t posted for quite awhile and all will be explained soon but as I am waiting for some photos for my previous post and I´m pretty impatient, I thought I´d post this first so I´m sorry about the delay in posting. I´m trying to use up my baking ingredients without buying more stuff as soon I´ll be off back to Spain and when I saw this recipe I thought it was ideal as I conveniently had most of the ingredients in my cupboard. Plus, I liked the fact that it was "low fat" especially after the indulgence on the California road trip(all will be explained in the next post!)So, this is another cupcake recipe,slightly adapted from my Cupcake calendar that hopefully you can enjoy without feeling guilty!

Low-fat carrot cake cupcakes(Makes 12)

Ingredients:(measurements using American measures)

2 cups self-raising flour
1tsp baking powder
1/2 tsp ground nutmeg
1tsp ground cinnamon
3/4 cup soft light brown sugar
1/2 cup grated carrots(about 2-3)
1/4 cup chopped walnuts (I´m not a big nut fan so halved the amount of the original recipe so it was just the right amount of nuttiness for me but you can double the amount if you prefer!)
Grated rind of 1 orange
2 lightly beaten eggs
2/3 cup of sunflower oil (I ran out of sunflower oil so ended up being a mix of sunflower oil and mild olive oil!)
Cream cheese icing:
1 cup fat-free or light cream cheese
1 cup icing sugar, sifted
1 tsp vanilla extract
12 walnut halves, to decorate
1. Preheat oven to 350ºF(175ºC).
2. Mix all the cupcake ingredients in a large bowl and beat until combined(by hand or by an electric mixer)If using an electric mixer, set it to a low speed.
3. Place 12 paper cake cases in a muffin/fairy cake pan and spoon mixture into the cases.
4. Bake for 20 mins and then remove from oven and leave to cool for 5 mins.
5. Mix the icing sugar, vanilla extract and cream cheese together until combined and it is smooth and creamy.
6. Decorate cupcakes with the cream cheese icing and place a walnut half on the top.
Note: Next time, I´m thinking of adding some orange juice or plain yoghurt to the cake batter to make them moister as due to lack of kitchen equipment here, I didn´t have a cake tin to store them in and they dried out pretty quickly. Here´s the finished product, hope you like them!


  1. Those cupcakes sound amazing - well I adore carrot cake and I'm sure these would go down a storm in my household. Lovely to see you posting :0)

  2. Thanks Rosie! I still have a lot to learn! They´re not half as beautifully decorated as your cupcakes/cakes!

  3. Hola Tracey:

    Me alegro te guste la tarta Bakewell, yo no la conocía y gracias a Daring Bakers se encuentra entre mis favoritas. Está deliciosa. Yo suelo adquirir la esencia de almendras cuando viajo a Alemania o Suiza, pues aquí la que obtengo donde yo vivo o es muy fuerte o no me gusta. Cuando no tengo no le añado y le pongo un poco de azúcar avainillado que puedes hacer tú misma dejando una vaina de vainilla dentro de un tarro con azúcar y que repose unos 15 días. Besos y mil gracias

  4. Hola Tartasacher! Muchas gracias para los consejos, tendré que probar vuestro método!Normalmente consigo esencia de almendras cuando vuelvo a Inglaterra o lo pido por Internet de una tienda de comida inglesá en Madrid (thefoodhall.es). A lo mejor, hay algo parecido cerca de ti! Besos ;)

  5. Hola Tracey. Me alegro mucho te haya gustado la crema de moras. Yo antes las podía recoger, pero ahora las compro en el supermercado de unos Grandes Almacenes muy conocidos aquí. Un beso y mil gracias. Los cupcakes siguen estando deliciosos. Me llevo uno. Besos mil

  6. Hi Tartasacher!Gracías por vuestra comentario! ¡Que suerte tengas! Mi ciudad todavía hace falta un Corte Ingles(con el supermercado)pero tenemos LeClerc y Eroski pero no sé encuentra moras!No he publicado recientemente..estoy esperando unas fotos! Besos!


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