• Carrot Cupcakes with Cream “Cheese” Topping (low carb or paleo)

    So I bought a ten-pound bag of carrots at Costco. They were a good price so I figured I would come up with some new ways to eat carrots—they are so versatile. But that’s a lot of carrots! I had to come up with a few recipes, and this is one that went over really well with my family (more carrot recipes to come). These low carb carrot cupcakes are grain free, gluten free, dairy free, sweet and delicious, and best of all, my kids love them! Gotta get veggies in somehow! These cupcakes are a little more kid-friendly than traditional spice cake versions of carrot cake. They contain cinnamon, but no other spices, and no nuts (other than the almond flour).

    Each cupcake contains close to a quarter cup of shredded carrots, and if you choose to use an alternative sweetener, they are also low carb. I like to put unfrosted cupcakes in my kids’ lunch, but they are more decadent with a bit of icing!


    ½ c. granulated sweetener (Lakanto monk fruit, Swerve, or erythritol for low carb/coconut sugar or honey for paleo)

    1/4 c. ghee or coconut oil (melted)

    1 ½ tsp. vanilla

    3 eggs

    1 ½ c. almond flour

    1 TBS ground cinnamon

    1 ½ tsp. baking powder

    1/4 tsp. salt

    2 c. grated carrots (packed somewhat firmly into measuring cup)


    Makes 12 cupcakes

    Preheat oven to 350˚. Line muffin tin with cupcake liners. Grate carrots in food processor with the grate attachment or grate with a cheese grater.

    With a stand or hand mixer, combine sweetener with ghee/coconut oil until creamy. Add eggs one at a time, mixing between each. Add vanilla, almond flour, cinnamon, baking powder, and salt. Mix. Add carrots and mix well.

    Scoop even amounts of batter into cupcake liners. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from muffin tins. Cool completely before frosting.low carb carrot cupcakes

    My family usually enjoys these plain, but they are delicious topped with cream cheese frosting or the low carb “cream cheese” topping below. This topping doesn’t taste like cream cheese frosting, but it is creamy, sweet, and tangy, so it works well if you want to avoid dairy!

    Dairy Free Low Carb Topping

    1 can full fat coconut milk, refrigerated overnight
    ½ c Powdered zero calorie sweetener (powdered cane or maple sugar for paleo)
    1 tsp. Vanilla
    1 ½ tsp. Lemon juice

    Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like smoothies). Mix with electric mixer until smooth and creamy. It will only increase slightly in volume (not nearly as much as real whipped cream). Add remaining ingredients and mix with electric mixer for 2–3 minutes until very smooth. Top cupcakes with icing. Store in refrigerator.


    low carb carrot cupcakes

    Also try my Keto Peanut Butter Pie!

    Trying to incorporate more veggies into your kids’ diet? Try these other recipes!

    Hidden Superfood Meatballs

    Hidden Veggie Breakfast Casserole

    For more tips to help get your kids eating more veggies, get my free guide!


    All content on CindyHilliard.com is for information purposes only and is not to be used in place of medical advice or treatment. Always seek the care of a medical professional if you have health concerns.


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