Skip to main content

Proudly Australian

Ricotta Cream Carrot Cupcakes

Ricotta Cream Carrot Cupcakes recipe made without sugar! This is a delicious and healthier way to enjoy Ricotta Cream Carrot Cupcakes. This is a healthy Ricotta Cream Carrot Cupcakes recipe that is also free of sugar and easy to make. Yes, a healthy carrot cupcakes recipe made without sugar. This is as wholesome and delicious as carrot cupcakes can get! A healthy and tasty way to enjoy sugar free recipes, by Natvia. Made with Natvia 100% Natural Sweetener! That's right there is no sugar used in any of our recipes! This quick Ricotta Cream Carrot Cupcakes is so easy and simple to make. You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


1.5 cup wholemeal plain flour

1 teaspoon bicarbonate of soda

2 teaspoon ground cinnamon

3 eggs

0.66 cup sunflower oil

2 teaspoon vanilla extract

0.33 cup Natvia

1 teaspoon finely grated orange rind

1.5 cup grated carrot, firmly packed

0 Finely shredded orange rind - to decorate

250 g Ricotta Cream

125 g light cream cheese

2 tablespoon Natvia

1 teaspoon finely grated orange rind

2 teaspoon orange juice


  1. Line a muffin tray with muffin cups and preheat oven to 180°C.
  2. Sift flour, soda, and cinnamon in a large mixing bowl. Return husks to bowl and set aside.
  3. Combine eggs, oil, vanilla, and Natvia in a seperate bowl, along with orange zest.
  4. Whisk mixture until creamy, and then add to flour mixture.
  5. Stir wet and dry mix thoroughly and then add the grated carrot.
  6. Bake the cupcakes for at least 15 - 20 minutes at 180°C.
  7. To make the Ricotta Cream topping: Beat the fresh ricotta, cream cheese, Natvia, and 1 tsp grated orange zest and 2 tsp orange juice.
  8. Once evenly combined, spread the ricotta cream over the tops of the freshly baked carrot cupcakes.


No nutritional info supplied

Your Cart

Your cart is currently empty.
Click here to continue shopping.