Carrot Cupcakes with Cream Cheese Frosting

  • Author: Kristin McConnell
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 20 1x


You will love these fresh and delicious gluten-free keto carrot cupcakes!



 Carrot Cupcakes
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • ¼ cup organic coconut palm sugar
  • ¼ cup unsweetened applesauce
  • 1 cup carrots, shredded
  • 2 eggs, lightly beaten
  • ½ cup coconut oil, room temperature or melted
  • ½ cup shredded coconut
  • ½ cup chopped pecans, plus more for topping
  • 1 cup crushed pineapple, undrained
Buttercream Frosting
  • 8 oz Cream Cheese
  • ½ cup Grass-Fed butter
  • 2/3 cup powdered erythritol (I used Swerve)
  • 1 teaspoon vanilla extract


Carrot Cupcakes
  1. Preheat the oven to 350°F, and line a muffin pan with paper liners.
  2. In a mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and coconut palm sugar.
  3. Stir in applesauce, shredded carrots, eggs, coconut oil, shredded coconut, chopped pecans, and pineapple. Stir until well incorporated.
  4. Pour batter into paper liners in muffin pan, and bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
 Cream Cheese Frosting
  1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
  2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
  3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
  4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.



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