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Mini Carrot Cake Cupcakes (sugar-free & gluten-free) | Bake to the roots

Carrot Cake Cupcakes (sugar-free & gluten-free)

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:15
  • Total Time: 00:45
  • Yield: 24 1x
  • Category: Cupcakes
  • Cuisine: American


Delicious sweet treat without any sugar or gluten: Carrot Cake Cupcakes! So good!


For the batter:
3.5 oz. (100g) Greek yogurt
2 medium eggs
1 tsp. vanilla extract
5 oz. (140g) ground hazelnuts
1.8 oz (50g) xylitol
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1 pinch of salt
2 oz. (60g) shredded carrots

For the frosting:
2 oz. (60g) butter
1.4 oz. (40g) powdered erythritol
3.5 oz. (100g) cream cheese
1/2 tsp. vanilla extract

For the decoration:
some chopped pistachios


1. Preheat the oven to 390°F (200°F). Line a mini muffin pan with paper liners and set aside.
2. Add the yogurt, eggs, and vanilla extract to a large bowl and mix until well combined. Mix the ground hazelnuts with xylitol, baking powder, ground cinnamon, ginger, nutmeg, and salt – add to the bowl and mix until combined. Add the shredded carrots and fold in. Divide the batter between the paper liners and bake for 14-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, remove from the muffin pan and let cool down completely on a wire rack.
3. For the frosting add the butter and powdered erythritol to a bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix until well combined. Fill into a piping bag with a large round tip and decorate the mini cupcakes with the frosting and sprinkle with some chopped pistachios


Enjoy baking!

Keywords: mini cupcakes, carrot cake, hazelnut, sugar-free, gluten-free, diabetic-friendly