Low Sugar Mini Carrot Cupcakes

Serves: 18 Cooking time: 20 minutes

These little cakes are a bite-sized treat packed with nutritious ingredients and flavour. You can scatter the top with raisins instead of walnuts, although bear in mind this will increase the natural sugar content. 


For the cakes:
  • 225g plain wholemeal flour
  • 1 tsp bicarbonate of soda
  • 4 tsp ground cinnamon, or to taste
  • 3 tsp ground ginger, or to taste
  • 2 large carrots, grated
  • Juice and finely chopped zest of 2 oranges
  • 2 large free-range eggs, lightly beaten
  • 90ml mild cooking oil
  • 90ml milk
For the frosting:
  • 2 tbsp Total Sweet Xylitol, or to taste
  • 3 tsp orange or lemon juice
  • 200g low-fat cream cheese
  • Ground cinnamon, for sprinkling
  • 18 walnut halves or equivalent walnut pieces


  1. Place paper cake cases on baking trays. Preheat a fan-based oven to 150C/300F/ gas mark 
  2. Sift the flour, bicarbonate of soda, cinnamon and ginger into a mixing bowl. Add in the remaining cake ingredients and stir until evenly mixed. 
  3. Carefully spoon the mixture into the paper cases then place in the oven and bake for around 10-15 minutes or until firm to the touch and a skewer comes out clean. 
  4. Leave to cool on a wire rack whilst you make the frosting: stir the Total Sweet into the citrus juice to help it to dissolve then mash into the cream cheese until smooth. 
  5. When ready to serve, spread the frosting over each cake then sprinkle with a little cinnamon and press a walnut half, or scatter some walnut pieces, over the centre. 
  6. If iced, store in the fridge, otherwise store in an airtight container or the freezer and ice when ready to serve.