Sugar-Free Carrot Cupcakes (Gluten-Free, Diabetes-Friendly, Low-Sugar, Whole-Grain, Clean-Eating)
#CookingWithIsabelle
Been searching for a moist, fluffy, delicious carrot cake that’s gluten-free, diabetes-friendly, low-sugar, whole-grain, clean-eating friendly? This sugar-free carrot cake cupcake recipe is as satisfying as it is healthy, and it’s low in calories! Oh, and don’t forget the delicious tangy sugar-free cream cheese frosting that takes less than 5 minutes to make! What are you waiting for, let’s get baking!
Sugar-Free Carrot Cake Cupcake Recipe
With spring just around the corner, it's time to break out the carrots, because springtime always means carrot cake in our house!
For me, nothing says hello to spring like carrot cake. Just the smell of the carrot-y yumminess brings about spring memories of fields turning parsley-green, a host of daisies scattering the meadow, strands of thin light, spring showers chinking off the windows, light blue skies, rich white clouds, and the scent of budding and unfolding blossoms.
However, your usual carrot cake is one of those sneaky little desserts that make you believe you're being virtuous (it's got carrots!), but it is actually quite high in sugar and calories, which are both two things I like to avoid, especially during this light rejuvenating season.
But there is nothing I love more during the spring season than the divine combo of refreshing sweet flavor and the warm embrace of cinnamon and nutmeg and clove. I just can’t get enough of this flavor during the blooming season.
Making Carrot Cake Sugar-Free
So, what do you do if you want to celebrate the lovely luminous warm season with a dreamy bursting flavor of carrot, spice, and sweetness, but without the sugar and calories?!
Luckily... I've been experimenting in the kitchen and have come up with the most delectable recipe for an all Sugar-Free Carrot Cupcake recipe... that is utterly amazing. Unbelievably moist, warmly spiced, loaded up with bursting fresh carrots, and topped with the most heavenly fluffy cream cheese frosting, that is, get this: completely sugar-free.
This Sugar-Free Carrot Cupcake recipe is 100% gluten-free friendly, diabetes-friendly, nut-free, clean-eating friendly, low-sugar, whole-grain, and made from only wholesome natural pure ingredients and of course, no sugar.
What I love most about the cake part of the cupcake is the mix of spices with that moist but not oily crumb and soft and fluffy center. The balance of flavor is just divine, a perfect balance of sweet, warm spicey aroma, topped with a wonderful very slight tang from the cream cheese frosting. These carrot cake cupcakes are sooooo delicious!
Oh, and I have talked about that frosting yet... of course you could never have a carrot cake cupcake without cream cheese frosting. You just can’t. Don’t worry, I kept that fabulous tinge of tangy sweet balance, that we all know and love, while also making this frosting sugar-free.
Sugar-Free Cream Cheese Frosting to Die For
I'm not even normally a frosting and icing person but my sugar-free cream cheese frosting is so irresistible that I could just eat the top right off of these cupcakes.
These healthy carrot cupcakes not only compare to an original carrot cake... but might even taste better!
Sugar-Free Carrot Cupcakes (Gluten-Free, Diabetes-Friendly, Low-Sugar, Whole-Grain, Clean-Eating)
Isabelle McKenzie | April 2021
- prep time: 10 minutes
- cook time: 20 minutes
- total time: 35 minutes
Servings: 12
INGREDIENTS:
- 2 cups whole wheat flour, all-purpose flour, or 1:1 ratio gluten-free flour
- 1 1/2 tbsp ground cinnamon
- ½ tsp ground allspice
- 1/3 tsp ground nutmeg
- ½ tsp salt
- 1 ½ tsp baking powder
- 3/4 tsp baking soda
- 1 tbsp unsalted butter
- 2 large egg whites, room temperature
- 2 tsp liquid vanilla creme stevia drops
- ½ cup plain nonfat Greek yogurt
- ¾ cup nonfat milk
- 2 ¼ cups freshly grated carrots (peeled first!)
For Frosting:
- softened 4 oz. light cream cheese
- 1/4 Greek yogurt
- 1/2 cup heavy cream
- 1/2 tsp. vanilla extract
- 2 to 4 drops of pure liquid stevia vanilla creme, to taste
HOW TO MAKE IT:
- Preheat the oven to 400°F grease or line 12 cupcake cups. Melt and slightly cool your butter. In a mixing bowl, whisk together the flour, baking soda, baking powder, allspice, cinnamon, nutmeg, and salt. Do not use an electric mixer to mix up the batter, be sure to use a whisk. In a separate mixing bowl, whisk butter, egg whites, and stevia. Fold in the Greek yogurt, until all the larger lumps are gone.
- Add 1/4 of your flour to the wet mix and then add about 1/3 of your milk. Alternate between adding the flour mixture and milk, stirring until just incorporated. Then carefully fold in the carrots.
- Split the batter between the prepared muffin cups. Bake at 400°F for 9 mins, then without opening the oven, reduce the oven temperature to 350°F and continue to bake for an additional 12-17 minutes, or until the tops are firm to the touch. Cool in the pan for about 8 minutes and then transfer to a cooling wire rack to cool completely.
- While your cupcakes cool, make your frosting. In a stand mixer or with a hand mixer, cream the cream cheese and Greek yogurt together until smooth. Continue mixing and add the heavy, mixing on high until whipped. Once whipped, add the vanilla extract and stevia and blend. This recipe makes about 1 1/2 cups total. Chill until ready to frost.
- Store the cupcakes in the fridge in an airtight cake box for 3 days. You can freeze cupcakes without frosting on top.
Nutrition:
- Serving: 1 cupcake
- Fat: 6.7g
- Calories: 198
- Carb: 22.4g