Low Carb Carrot Cupcakes with Cream Cheese Frosting

It’s hard to find low carb dessert. It’s not even just about those cravings that you get while you’re low on sugar. It’s more about when other people are eating dessert and your plate is empty. I wanted to make something so that I could share in the joy of sinfully rich food – without the sin.

I want to acknowledge a major source for me in creating this recipe. I’ve found Celia Brooks Brown’s Low-carb Vegetarian to be an invaluable resource. The combination of the soy & almond flours gives a rich, cake-y texture without any of the flour. The recipe below is based on a modification of her almond muffin recipe.


Makes: 12 cupcakes


  1. 1 cup soy flour
  2. 0.5 cup almond flour
  3. 1 tsp baking powder
  4. pinch salt
  5. 0.5 cup baking Splenda
  6. 1 tbsp cinnamon powder
  7. pinch nutmeg
  8. pinch cloves
  9. 4 large eggs
  10. 3 tsp vanilla extract
  11. 0.5 cups cream, milk, or other, preferably high-fat, dairy (buttermilk, yoghurt and sour cream are fine)
  12. 0.25 cups vegetable oil
  13. 0.33 cup desiccated or shredded coconut (optional)
  14. 2 cups shredded carrots (packed)
  15. Chopped walnuts to taste (optional)


  • Muffin tray & cups
  • Shredder or food processor for the carrots (or you can buy pre-shredded carrots)
  • Beater (optional)


  1. Pre-heat oven to 350 and line muffin tray with parchment cups
  2. Mix ingredients 1-8 in a large bowl.
    Another delicious option is to add a pinch of ginger.
  3. In a separate, smaller bowl, beat eggs with vanilla and milk. Add vegetable oil and beat.
  4. Pour liquids to dry mixture and mix (but don’t overmix).
  5. Stir in coconut, shredded carrots and walnuts, if using.
    I didn’t have any coconut on hand this time, so I left it out – but it adds a wonderful flavour and some volume.
  6. Bake for approximately 20 minutes, or until a tester inserted in the centre comes out clean.
  7. Allow to cool before icing.


Makes: 12 generous servings


  1. 1 8-oz package of cream cheese (room temperature)
  2. 0.5 cup butter (softened at room temperature)
  3. 1 tbsp vanilla extract
  4. 0.75 cup Splenda
  5. A little bit of milk


  1. Put Splenda in a pourable container. Add just enough milk to dissolve the Splenda (but do not add more than necessary!). Stir in vanilla.
  2. Beat the cream cheese and butter together in a medium-sized bowl until creamy and fluffy.
  3. Add Splenda mixture to the butter mixture and beat.
  4. Refrigerate before icing to give a better texture closer to thick frosting.



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