Carrot Cup Cake (Diabetic Living)


"This diabetic friendly carrot-cake treat is 207 cal, 8g fat, 39g carb (2g fiber, 28g sugars) per serving."
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60 min servings
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Original recipe yields 15 servings

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  1. 1 Preheat oven to 350. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Lightly coat paper with nonstick cooking spray.
  2. 2. In Large bowel combine first 7 ingredients and 1/4 tsp salt.
  3. 3. In Medium bowel mix eggs, carrots, applesauce and oil; add to flour mixture. Stir to combine. Spoon batter into cups, filling each 3/4 full.
  4. 4. Bake 18-20 minutes or until toothpick near center comes out clean. Cool in pan 5 minutes before moving to a wire rack to cool.
  5. 5. For frosting, in a bowl combine cream cheese with an electric mixer on medium until smooth. Add honey beat one min more. Spread frosting on cupcakes. Garnish with additional carrot.


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