Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup granulated sugar-free sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup melted butter or coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 2 tablespoons chopped walnuts or pecans (optional)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup powdered sugar-free sweetener
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate sandwich cookies or chocolate cookies, finely crushed
- 2 tablespoons tinted orange frosting or cream cheese frosting colored orange
- 8 small sprigs fresh parsley or carrot tops
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with 8 cupcake liners.
- In a bowl whisk together almond flour, coconut flour, sugar-free sweetener, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl whisk eggs, melted butter or coconut oil, almond milk, and vanilla extract until smooth.
- Stir the grated carrots into the wet mixture.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Let the batter rest for 2–3 minutes so the coconut flour absorbs moisture.
- Fold in chopped walnuts or pecans if using.
- Divide the batter evenly among the cupcake liners, filling about three-quarters full.
- Bake for 20–24 minutes until the tops are set and a toothpick inserted comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter together until smooth.
- Add powdered sugar-free sweetener and vanilla extract and beat until fluffy.
- Spread or pipe the cream cheese frosting onto the cooled cupcakes.
- Sprinkle crushed chocolate cookies over the frosting to create a soil effect.
- Pipe a small carrot shape in the center using orange frosting.
- Insert a small parsley sprig or carrot top to finish the carrot patch decoration.
Notes
- Finely grate the carrots so they blend smoothly into the batter.
- Allow the batter to rest briefly so the coconut flour absorbs moisture.
- Use sugar-free sweeteners that measure like sugar for best results.
- Freshly grated carrots provide better moisture than pre-shredded ones.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Let refrigerated cupcakes sit at room temperature for 15–20 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
