Diabetes-Friendly RecipesCarrot Cake Cupcakes

2-Bite Carrot Cake Cupcakes

Just sweet enough to feel like a treat, these teeny-tiny cupcakes make portion control simple.

Rochelle Bilow

These little guys are made with heart-healthy whole-wheat flour and sweetened lightly with honey. A generous amount of pumpkin-pie spice adds a cozy sweetness with zero refined sugar. If you’d prefer to bake them as standard-size cupcakes, you’ll increase the baking time by 12-15 minutes.

Serving Size




  • 1 cup all-purpose flour
  • ¾ cup whole-wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ⅛ tsp. kosher salt
  • 2 ½ tsp. pumpkin-pie spice blend
  • ½ cup vegetable oil, such as sunflower seed oil
  • ⅓ cup light-tasting honey, such as clover or wildflower
  • ½ cup 1% milk
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • ½ tsp. pure almond extract
  • 2 cups grated carrots
  • ½ cup walnuts, chopped finely, divided
  • For the frosting:
  • 1 8-oz. package low-fat cream cheese, softened
  • 2 Tbsp. unsalted butter, softened
  • 2 Tbsp. honey
  • ½ tsp. pure vanilla extract
  • 1 tsp. lemon zest, grated finely

Nutrition Information

Per serving: 112.7 calories; 7g fat; 1.8g saturated fat; 17.7mg cholesterol; 60.1mg sodium; 10.8g carbohydrate; 0.8g fiber; 2.4g protein; 4.4g sugar; 27.9mg calcium


Step 1Make the cupcakes: Preheat the oven to 375˚F with a rack set in the middle. Line miniature muffin tins with paper liners (you’ll make about 32 cupcakes). Set aside.

Step 2In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, kosher salt, and pumpkin-pie spice. Whisk to combine.

Step 3In a separate medium mixing bowl, combine the vegetable oil, honey, milk, eggs, and vanilla and almond extract. Whisk well to break up the eggs and combine well. Pour the wet ingredients into the dry and use a wooden spoon or flexible spatula until just combined. Do not overmix. Add the grated carrots and almost all the walnuts, reserving 1 Tbsp. for the garnish. Stir to mix until evenly distributed.

Step 4Use a melon baller or small spoon to distribute the batter among the prepared muffin cups. Do not worry about smoothing the tops, as they will smooth out during baking.

Step 5Place in the preheated oven and bake for 13-16 minutes, until a tester inserted into the center comes out clean, with just a few crumbs attached. Remove from the oven and transfer the cupcakes to a wire rack. Cool completely before frosting, at least 2 hours.

Step 6Make the frosting: Combine all ingredients in a large mixing bowl or the bowl of a stand mixer. Using electric mixers or the stand mixer beating attachment, mix until very well combined and fluffy, about 4-5 minutes.

Step 7Decorate the cupcakes: Use a small offset spatula, piping bag, or butter knife to spread 1 tsp. frosting on each cupcake. Sprinkle with the reserved chopped walnuts. Cupcakes will keep in the refrigerator for up to 2 days; do not frost until day of serving.

Rochelle Bilow

Rochelle Bilow

Rochelle Bilow is a recipe developer and food writer who splits her time between New York and Vermont. She is the author of the food and farming memoir, The Call of the Farm, a former New York City line cook, and the former social media manager at Bon Appétit and Cooking Light magazines. She also appeared on season one of Beat Bobby Flay. Connect with Rochelle online at @rochellebilow

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