Gluten-free, low-carb carrot cupcakes are perfect, guilt-free desserts for a special day. Made with almond flour, spices, and pecans, low-carb carrot cupcakes are a healthier alternative to the traditional carrot cupcakes.

Serving size: about 18 cupcakes

Ingredients for Carrot Cupcakes

  • Blanched Almond flour, 2.5 Cups
  • Baking powder, 2 teaspoon
  • Cinnamon, 2 teaspoon
  • Ginger, ¼ teaspoon
  • Cloves, ⅛ teaspoon
  • Nutmeg, ⅛ teaspoon
  • Butter, softened, ¾ Cup
  • Low-carb brown sweetener, ½ Cup
  • Low-carb granular sweetener, ¼ Cup
  • Eggs, large, 4
  • Carrot, shredded, 2 cups
  • Pecans, chopped, 1 Cup

Ingredients for Low-Carb Cream Cheese Frosting

  • Cream cheese, full fat, 8 ounce block, room temperature
  • Butter, unsalted, ½ Cup, room temperature
  • Vanilla extract, 1 teaspoon
  • Sea salt, ¼ teaspoon
  • Low-carb confectioners’ sweetener, 2 Cups
  • Zest of one orange

Instructions for Carrot Cupcakes

1. Preheat oven to 177˚C (350˚F).  Leave cream cheese and butter at room temperature to soften.

2. Combine brown sweetener, granular sweetener, and butter using a hand mixer.

3. Add vanilla and one egg at a time until fully combined with the butter mix.

4. In a separate bowl, mix almond flour, baking powder, cinnamon, ginger, cloves, and nutmeg. 

5. Slowly add the dry ingredient mix to the butter mix until fully combined.

6. Add shredded carrots and chopped pecans into the batter. Use a spatula to put the batter into cupcake tins. It makes about 18 cupcakes.

7. Bake the cupcakes for 25 minutes. Insert a toothpick inside the cupcake to see if it comes out clean.  Cool down completely before adding frosting.

For frosting:

1.Combine softened cream cheese and butter with a hand mixer. Add vanilla extract and sea salt.

2. Add low-carb confectioner’s sweetener 1 cup at a time and beat on low speed. Whisk together with the cream cheese until it is smooth and completely combined. Add the zest from one orange to the frosting.

3. Refrigerate the frosting for 1 hour before using.

Watch How to Make This Cupcake

Other Low-Carb, Gluten-Free Baking Recipes

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low carb carrot cupcakes with cream cheese frosting

Low-carb Carrot Cupcake


  • Author: Grace
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 18 1x
  • Diet: Gluten Free

Description

Gluten-free, low-carb carrot cupcakes are perfect, guilt-free desserts for a special day. Made with almond flour, spices, and pecans, low-carb carrot cupcakes are a healthier alternative to the traditional carrot cupcakes.


Ingredients

Scale
  • Almond flour, 2.5 Cups
  • Baking powder, 2 teaspoon
  • Cinnamon, 2 teaspoon
  • Ginger, ¼ teaspoon
  • Cloves, ⅛ teaspoon
  • Nutmeg, ⅛ teaspoon
  • Butter, softened, ¾ Cup
  • Low-carb brown sweetener, ½ Cup
  • Low-carb granular sweetener, ¼ Cup
  • Eggs, large, 4
  • Carrot, shredded, 2 cups
  • Pecans, chopped, 1 Cup

Frosting:

  • Cream cheese, full fat, 8 ounce block, room temperature
  • Butter, unsalted, ½ Cup, room temperature
  • Vanilla extract, 1 teaspoon
  • Sea salt, ¼ teaspoon
  • Low-carb confectioners’ sweetener, 2 Cups
  • Zest of one orange

Instructions

1. Preheat the oven to 177˚C (350˚F).  Leave cream cheese and butter at room temperature to soften.

2. Combine brown sweetener, granular sweetener, and butter using a hand mixer.

3. Add vanilla and one egg at a time until fully combined with the butter mix.

4. In a separate bowl, mix almond flour, baking powder, cinnamon, ginger, cloves, and nutmeg. 

5. Slowly add the dry ingredient mix to the butter mix until fully combined.

6. Add shredded carrots and chopped pecans into the batter. Use a spatula to put the batter into cupcake tins. It makes about 18 cupcakes.

7. Bake the cupcakes for 25 minutes. Insert a toothpick inside the cupcake to see if it comes out clean.  Cool down completely before adding frosting.

For frosting:

1.Combine softened cream cheese and butter with a hand mixer. Add vanilla extract and sea salt.

2. Add low-carb confectioner’s sweetener 1 cup at a time and beat on low speed. Whisk together with the cream cheese until it is smooth and completely combined. Add the zest from one orange to the frosting.

3. Refrigerate the frosting for 1 hour before using.

Notes

For low carb sweetener, we use pure erythritol or a blend of erythritol and monk fruit or stevia.

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: low carb carrot cupcake, gluten free carrot cupcake, low carb muffin, low carb carrot cake, gluten free carrot cake