Carrot Cake Cupcakes with Cream Cheese Frosting

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(Last Updated On: March 7, 2019)

Disclosure:I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.

When it comes to New Years resolutions I try to be realistic. Instead of never letting another cupcake pass my lips, I’m resolving to make them a bit healthier this year.

My go to sweetener is Monk Fruit In The Raw. I love that it is made of fruit,tastes like sugar, and that one cup=one cup of sugar in recipes!

Here is a delicious cupcake recipe that uses Monk Fruit In The Raw.


Carrot Cake Cupcakes with Cream Cheese Frosting

Author Krystle
Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog


  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1/2 cup Monk Fruit In The Raw® Bakers Bag
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1 1/2 cups shredded carrots about 2 large
  • 1/3 cup canned crushed pineapple well-drained
  • 1/2 cup shredded unsweetened dried coconut
  • 1/2 cup chopped walnuts


  • Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.
  • Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.
  • In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.
  • Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.
  • If desired, top the cooled cupcakes with Cream Cheese Frosting.
  • Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.
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Check out the recipe from In the Raw for Cream Cheese Frosting.