These Paleo And Keto Carrot Cake Cupcakes are the real deal! They're soft, tender, have a great spice flavor, and are topped with silky keto cream cheese frosting! They are also gluten-free, grain-free, and can be made dairy-free too so everyone in your life can enjoy them. 

These keto carrot cake cupcakes are the real deal! They're soft, tender, have a great spice flavor, and topped with cream cheese frosting! And even though many people think 'carrots aren't keto' they work fine in this recipe!

Yes, carrots are higher in carbs, but in small amounts, you can still incorporate them into your diet without ruining it.

Jump to:

• Toasting the pecans
• Grating the carrots
• For the sweetener
• Keto cream cheese frosting
• The best keto sweetener for frostings
• 💭 Top tips
• Looking for more Keto recipes?
• 📖 Recipe
• 💬 Comments

Keto Carrot Cake Cupcakes are fairly easy, but let's run through it together!

Toasting the pecans

Start by toasting the pecans to get a rich, deep flavor. Preheat the oven to 300 degrees and toast the pecans for 7 to 8 minutes, or until fragrant. Then, set aside to cool.

Grating the carrots

Next, you need to grate the carrots. To do this I recommend using the grating attachment on your food processor and then briefly pulsing them in your food processor for finer shreds of carrot.

The picture above shows the carrots grated before pulsing in the food processor. While they're nicely grated and they can certainly be used like this, they're still just a bit too big.

Be careful not to overdo it, though, or you'll have carrot juice! If you don't have a food processor, you can use a hand grater to grate them.

Don't be tempted to save time by using pre-shredded carrots at the store, please grate your own! The pre-shredded carrots are often hard and dry. When you grate the carrots at home you'll notice how wet they are. This is needed moisture so don't skip it!

After you have the carrots and nuts to toasted, whisk together some almond flour, sugar of choice, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and a pinch or two of cloves.

For the sweetener

I use either Swerve Brown Granulated Sweetener or Lakanto Golden Granulated Sweetener.

The brown sugar versions add a nice deep flavor that the white versions don't impart. However, the white variety will still work, as well as sifted coconut palm sugar if you follow more of a Paleo diet.

For the spices, I use the traditional cinnamon and nutmeg, but I also add a small amount of cloves and ginger. The cloves and ginger add a nice flavor without being too overpowering.

In a separate mixing bowl, whisk together some eggs, avocado oil, and vanilla.

Stir the wet ingredients into the dry and, using a rubber spatula or wooden spoon, mix until just combined.

Fold in the shredded carrots and pecans.

Line a muffin tin with 10 cupcake liners and evenly distribute the batter. Use your fingers or the back of a spoon the smooth out the tops.

Bake at 350 degrees for 18-23 minutes, or until the tops are a deep, golden brown and a toothpick inserted into the tops come out clean. If they start to brown too early, cover with aluminum foil.

Allow to cool in the pan 10 to 15 minutes, then remove to a cooling rack to cool completely.

Keto cream cheese frosting

For the cream cheese frosting, you will beat together 8 oz. of full-fat cream cheese and 1/2 cup of room temperature butter. Be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny.

For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn't have.

It's also important that the butter is softened to room temperature. If you don't have all day to let the butter set on your counter, though, check out this tutorial on How To Soften Butter Quickly from Sally's Baking Addiction.

After you beat together the butter and cream cheese, slowly add in keto powdered sweetener, a tsp. of pure vanilla, and a pinch of sea salt. Beat until thickened and smooth.

Note-If you are dairy-free, feel free to use non-dairy butter and non-dairy cream cheese. Just make sure that you like the taste of both as they will determine what the frosting tastes like! You can also check out my other Paleo & Dairy Free Cream Cheese Frosting Recipe that doesn't use a cream cheese sub.

The best keto sweetener for frostings

When sweetening frostings, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. However, any keto powdered sweetener will work.

While powdered erythritol can be used, there might be a slight cooling-like aftertaste. Some people don’t notice it while others don’t like it – it depends on your taste buds.

Or you can use a powdered monk fruit erythritol blend to reduce the aftertaste.

However, if you use the Besti Erythritol Sweetener, it’s only 70% as sweet as sugar because it has no fillers. For every 1 cup of sugar, you’ll need 1 1/3 cup of the Besti brand. This is also true of Besti’s Allulose Sweetener.

For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!

If you use any of the Besti Erythritol blends or the Besti Allulose blends, they’re just as sweet as sugar and can be used as a 1:1 substitute.

*Note- As a special gift to my readers, I’ve teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code “CRAVEABLE” at checkout.

💭 Top tips

• To grate the carrots, I recommend using the grating attachment on your food processor and then briefly pulsing them in your food processor for fine shreds of carrot. If you just grate them, they seem a bit too big. Be careful not to overdo it, though, or you'll have carrot juice! If you don't have a food processor, you can use a hand grater to grate them.
• Feel free to leave out the nuts if you prefer a smoother cupcake.
• Don't be tempted to save time using pre-shredded carrots from the store. Please grate your own! The pre-shredded carrots are often hard and dry. When you grate the carrots at home you'll notice how wet they are. This is needed moisture so don't skip it!
• To sweeten the cake I use either Brown Swerve granulated sweetener or Brown Lakanto granulated sweetener. The brown sugar versions add a nice deep flavor that the white versions don't impart. However, the white variety will still work, as well as sifted coconut palm sugar if you follow more of a Paleo diet.
• To sweeten the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. However, any keto powdered sweetener will work. While powdered erythritol can be used, there might be a slight cooling-like aftertaste. Some people don’t notice it while others don’t like it – it depends on your taste buds. Or you can use a powdered monk fruit erythritol blend to reduce the aftertaste.
• For the frosting, be sure to use a block of cream cheese and not cream cheese spread, or the frosting will turn out runny.
• If you are Paleo & Dairy Free, you may also like my Paleo Carrot Cake Cupcakes With "Cream Cheese" Frosting recipe. That recipe is sweetened with honey and doesn't require the use of dairy-free cream cheese or butter if you are dairy-free.

Looking for more Keto recipes?

Check out my Keto Classic Vanilla Cake, Keto Chocolate Cake or Cupcakes, and these Keto Muffins from My PCOS Kitchen!

Have you tried this recipe? If you’ve tried these Keto Carrot Cake Cupcakes or any other recipe on the blog please let me know in the comments below!

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