Low-Fat Carrot Cupcakes

Yield: 12 servings ( Serving Size: 1 Cupcake )
Community Recipe from

Recipe Time

Cook Time:


  • 1 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) ground ginger
  • 1 large egg
  • 2 tablespoon(s) vegetable oil
  • 1/4 cup(s) raisins
  • 1/4 cup(s) chopped walnuts
  • 1/2 cup(s) low-fat milk
  • One 8 ounce(s) can crushed pineapple
  • 1 1/2 cup(s) grated carrots
  • 1/4 cup(s) brown sugar


  1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in a large bowl. Mix well.
  3. In a separate bowl combine the remaining ingredients. Stir until combined.
  4. Add the wet ingredients to the dry ingredients. Stir to blend.
  5. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
September 2012

This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Low-Fat Carrot Cupcakes Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy