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 still… 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. 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. They contain cinnamon, but no other spices, and no chopped 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 (more like muffins) in my kids’ lunch, but they are more decadent with a bit of icing! Below you’ll find a couple options for icing.

Ingredients

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

1/4 c. coconut oil (melted)

1 ½ tsp. vanilla

3 eggs

1 ½ c. almond flour

1 tbsp. ground cinnamon

1 ½ tsp. baking powder

1/4 tsp. salt

2 c. grated carrots (about 3 average), packed somewhat firmly into measuring cup

Directions

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.

My family usually enjoys these plain, but they are delicious topped with cream cheese frosting or the low carb “cream cheese” topping below.

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 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.

Macros for one cupcake with topping
Calories: 95
Fat=14g
Protein: 5g
Carbs: 4.5g
Fiber: 2g
Net carbs: 2.5g

——— OR ———

Dairy Free “Cream Cheese” Frosting

This frosting is like more traditional cream cheese frosting. I personally don’t care for the taste or cooling effect of zero-calorie sweeteners when used at this concentration, but compared to keto buttercream, this is by far the winner! If you are just looking for dairy free cream cheese frosting, use powdered sugar—it is delicious!

8 oz. Dairy free “cream cheese” (I like Kite Hill)
4 c Powdered sweetener like Allulose, Erythritol, or a blend (powdered cane or maple sugar for paleo)
1 tsp. Vanilla
2 TBS vegetable shortening

Mix all ingredients with electric mixer until smooth and creamy.  Top cupcakes with icing. Store in refrigerator.

Macros for one cupcake with icing
Calories: 106
Fat=14g
Protein: 5g
Carbs: 5.5g
Fiber: 2g
Net carbs: 3.5g

Enjoy!

After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

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
Superfood Sloppy Joes

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

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