Carrot Cake Healthy Cupcake recipe from Amy’s Healthy Baking



  • for the frosting
  • 1 c (240g) plain nonfat Greek yogurt
  • 1 (8oz) block fat-free cream cheese
  • 2 servings (14g) fat-free, sugar-free instant cheesecake pudding mix
  • ¼ c (6g) granulated sucralose (or other sweetener, to taste)


For directions on how to make healthy carrot cake cupcakes, visit Amy’s Healthy Baking!

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