Sugar free, gluten free carrot cupcakes


Need something yummy and healthy for your guests – or the kids?

These sugar free, gluten free carrot cake cupcakes are sure to please anyone. They are great for tea, but you can enjoy them as a special breakfast treat too.

Here is the recipe:

For the cake:

3 eggs

2 tbsp coconut oil

1 tbsp vanilla

1 1/2 cup ground almonds

1 tbsp coconut flour

¼ tsp salt

½ tsp baking soda

½ tbsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

5 scoop Yummy Sweet Red

1 1/2 cup shredded carrots

½ cup chopped nuts (optional)


For the frosting:

4 oz room temperature cream cheese

3 scoop Yummy Red

½ tbsp vanilla

6 tbsp heavy cream


  • Preheat oven to 180 C, prepare your muffin tin
  • Combine dry ingredients — ground almond, spices, salt, baking soda
  • Combine wet ingredients — eggs, sweetener, oil, vanilla
  • Stir in carrots and nuts
  • Mix dry & wet ingredients together and scoop into prepared muffin tins
  • Bake for 18-20 minutes
  • While you let the cupcakes cool, combine all ingredients for the frosting and whip it smooth
  • Slather on the cupcakes!

Makes 12 small cupcakes. 


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