Low Fat Carrot Cupcakes and Cream Cheese Icing

Low Fat Carrot Cupcakes and Cream Cheese Icing

Occasional Cooker

"This is a quick and easy deliciously moist low fat carrot cupcake recipe. It is a great way to indulge in a favorite carrot cake while limiting fat and calories."
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30 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the dry cake mix, an undrained can of crushed pineapple, and the coconut until well blended. Spoon the batter into lined cupcake tins so each one is 2/3rds full.
  3. Bake the cupcakes according to the directions on the cake mix package. After baking set the cupcakes aside to cool
  4. In a separate bowl mix together cream cheese, powdered sugar and vanilla using an electric hand mixer on medium.
  5. Ice the cupcakes with the icing once they have cooled.


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