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Carrot Cake Cupcakes (gluten-free & no added sugar!)

Behold – carrot cake with calories you won’t feel bad about counting! Carrots, coconut oil, and pecans come together in this decadent recipe to create a moist, delicious cake perfect for serving with afternoon tea.



  • 1 ½ cup almond flour
  • 1/2 tsp. salt
  • 3 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 3 eggs
  • 2 tbsp. coconut oil
  • 1/2 cup powdered erythritol (a zero-calorie sugar alcohol)
  • 1/2 tsp. liquid stevia drops
  • 1 ½ cup grated carrots
  • 1/2 cup pecans, chopped

Sugar-Free Cream Cheese Frosting:

  • 2 packages reduced-fat cream cheese at room temperature
  • 14 cup powdered stevia
  • 1 tsp. vanilla extract


  1. Line a cupcake pan with paper liners and preheat oven to 325 degrees.
  2. In a large bowl, combine almond flour, salt, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, mix together eggs, oil, erythritol and stevia.
  4. Add carrots and pecans to wet ingredients.
  5. Gradually add wet ingredients to dry ingredients, mixing to combine.
  6. Fill cupcake pans about three-quarters full with batter.
  7. Bake for about 20 minutes, or until a knife inserted comes out clean.
  8. Let cool, then make cream cheese icing by creaming the ingredients listed above in an electric mixer. Finally, frost the cupcakes.