My best friend’s husband hates chocolate.

Oh the humanity!

He is redeemed by his love of carrot cake, which I recently learned is in fact not a vegetable side dish but instead a high calorie dessert. Who knew an inch of cream cheese frosting wasn’t slimming?

So, I endeavored this morning to create a healthier carrot cake alternative. I came up with a carrot bread muffin with a sweet glaze.


1 1/2 cups grated organic carrots
2 1/2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon plus a little pumpkin pie spice
4 tablespoons unsalted butter, softened
1/2 cup Truvia or stevia
2 large eggs
1 cup low fat Greek vanilla yogurt
1/2 cup confectioners’ sugar
1/8 cup orange juice (no pulp)
1/2 teaspoon powdered ginger

How I Made Them:

Preheat the oven to 400 degrees. Prepare a muffin tin by spraying the cups with baking spray or lining them with paper liners.

Sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl and set it aside.

In a stand mixer, cream the butter and Truvia/stevia together. I actually used a little less than 1/2 cup of the Truvia, because I wanted a spicier muffin rather than a sweet one.

Add the eggs one at a time, scraping the sides of the bowl in between each. Add the dry ingredients in four batches, alternating with the yogurt.

Remove the bowl from the mixer, scrape the sides, and then fold in the carrots.  The batter is more of a dough than a batter (very thick and sticky).

For the Oven

Fill the muffin cups 3/4 full (even if you fill them mostly full, they won’t run over when they bake) and bake for 22-25 minutes, until a cake tester comes away clean.

When they muffins are completely cool, prepare the glaze. Whisk together the orange juice and confectioner’s sugar, and then add the ginger to taste.  Place the muffins on a cooling rack over a cookie sheet lined with parchment paper. Use a spoon to drizzle the glaze over each muffin.

How They Turned Out:

Despite the clean cake tester, the middles were a bit more moist than I like. Otherwise, they were exactly what I was going for: carrot bread. It’s not carrot cake by any stretch, but it’s flavorful and much sweeter to the waistline than the old-fashioned version.

Carrot Muffins