Healthy Carrot Cake Cups

Healthy carrot cake cups

I don’t bake much. As I make every effort to cook healthy, I try not to make room in my kitchen for butter and cream.  But I am happy that I can still bake a yummy cake using heart-healthy, expeller pressed canola oil. These cakes have a lot of good-for-you stuff like organic carrots, fresh ginger, roasted walnuts, golden raisins. Yes, this dessert has a whole lot of healthy with a little bit of naughty!

This recipe is an adaptation of my very own Carrot Cake recipe

Healthy Carrot Cake Cups


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons sea salt
  • 1 teaspoon ground cinnamon
  • 2 cups sugar
  • 4 large eggs
  • 1 cup organic, expeller pressed canola oil
  • 2 ½ cups organic carrots, peeled and finely shredded
  • 1 ½ tablespoons fresh ginger, finely minced
  • 1 tsp lemon rind
  • 1 cup chopped roasted walnuts (plus 12 large pieces for garnish)
  • 3/4 cup golden raisins

You will need 8 baking cups with a 4” diameter. I like to use oven-safe paper cups (no pre-greasing needed!)

Healthy carrot cake cups


Pre-heat oven to 350°F and position rack in the center of the oven. Arrange paper baking cups on a baking tray.

In a medium bowl whisk the flour, baking powder, salt, and cinnamon until well combined.

Using standing mixer (or an electric mixer), beat eggs and sugar at medium-high speed for 5-6 minutes, until mixture is thick and pale. Reduce speed to low and add oil in a stream, slowly. Add flour mixture in 3 different batches, beat until blended. Add carrot, ginger and lemon rind; beat until all ingredients have incorporated. Remove bowl from mixer. Stir in walnuts and golden raisins then mix with a wooden spoon. Divide batter between cups, filling only about 2/3 of each one.

Bake cakes for about 35 minutes (or until wooden stick comes out clean when inserted in the center). Cool cakes in pans on rack 15 minutes.

Healthy Carrot Cake

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