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If you are looking for a healthy recipe for cupcakes you are in the right place! Following our slogan "We don't change the dish, we change the ingredients" this recipe uses palm sugar and organic, unbleached flour for a more nutritional choice. You can decorate them with fruits such as berries, kiwis or our low fat cream cheese frosting. This winning recipe will be featured in our next event on Macy's Dadeland Mall, March 28th at 2:00 pm. We will be decorating Cupcakes and Easter Eggs- come join us!

Vanilla and Carrot Easter Cupcakes

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes
Author Chef Maria Cummins


  • 1 1/2 cups unbleached organic all purpose flour spooned & leveled
  • 1 cup packed palm sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped pecans or walnuts
  • 2 each carrot coarsely grated, about 1 1/2 cups
  • 1/3 cup vegetable oil
  • 2 each large eggs lightly beaten
  • 1/2 teaspoon pure vanilla extract



  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, palm sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine the carrots, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not over mix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.


  • In a medium bowl, with an electric mixer, beat cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use.
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