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    Home » Dessert Recipes

    Sugar Free Carrot Cake Cupcakes

    Published: Jan 25, 2022 Last updated: Jan 30, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Full of flavor, this sugar free carrot cake cupcakes recipe is diabetic friendly, easy to make, healthy and lower in sugar, carbs, and fat and the perfect guilt free dessert or snack.
    One diabetic carrot cake cupcake in a cupcake liner with cream cheese frosting.

    If you are looking for a sugar free carrot cake cupcake that is diabetic friendly, then this cupcake recipe is the one you are looking for. Healthy carrot cake cupcakes are tender, moist, and delicious and packed with fresh carrots and warm spices the whole family will love.

    One sugar free carrot cake cupcake in a cupcake liner with cream cheese frosting.
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • 🏫 What I've Learned
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why I Love This Recipe

    Healthy ingredients: These moist carrot cake cupcakes are made with a brown sugar blend, and a cinnamon flavored unsweetened applesauce, then Guilt free snacking: you can enjoy these as a snack without worrying about breaking your diet.

    Low carb cupcakes: These light and fluffy cupcakes are low in calories, have 2 grams of fiber, 4 grams of sugar, and lower in carbs than your regular cupcake with just 16 net carbs per serving!

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Whole wheat pastry flour, is a lighter texture that aids in producing a fluffier cupcake.

    Sugar-free brown sugar sweetener, for best results, my choice for this recipe was Swerve brown sugar.

    Baking powder

    Baking soda

    Ground cinnamon

    Ground ginger

    Ground cloves

    Large eggs

    Unsweetened cinnamon flavored applesauce, replaces some of the oil that is in most carrot cakes.

    Olive oil

    Vanilla extract

    Carrots: Look for fresh, firm carrots that are bright orange.

    Reduced-fat cream cheese: adds creaminess without adding too much fat, is part of what makes the cupcake moist and tender.

    Sugar-free syrup: there are several out there, but the best one is made by Lankanto. You can use pure maple syrup if desired, but the carbohydrate count will change.

    🔪 Instructions

    For the Cupcakes

    1. Preheat the oven to 350°F. Line a cupcake pan with paper liners or coat cups with cooking spray (use the spray without the flour).
    2. In a large bowl, stir together the flour, brown sugar sweetener, baking powder, baking soda, cinnamon, ginger, and cloves until combined; set aside.
    3. In a medium bowl, using a electric hand mixer on low speed, mix the eggs, applesauce, oil, and vanilla together until combined. Stir in the freshly grated carrots. Pour the wet ingredients over dry ingredients and stir to combine.  
    4. Scoop the batter into muffin cups using a ¼ cup sized scoop. Bake the cupcakes for 18 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool in pan 5 minutes then transfer to a wire rack to cool completely.

    For the Cream Cheese Frosting

    1. In a small mixing bowl using an electric hand mixer on low speed, combine the softened cream cheese and sugar-free syrup.
    2. Evenly spread the frosting on the tops of the cupcakes and garnish with a sprinkle of finely shredded carrots.

    🙋 Recipe FAQ's

    Can I substitute all purpose flour for the Whole Wheat Pastry Flour?

    A good substitute for whole wheat pastry flour is to use ½ all purpose flour and ½ whole wheat flour.

    Can i use regular cream cheese in place of the reduced fat cream cheese?

    Yes, it will up the fat by 3 grams (10 grams of fat) but it will work just as well as the reduced fat cream cheese.

    Can I use Greek yogurt in place of the applesauce?

    Yes, Greek yogurt will be a good substitute for applesauce.

    💭 Tips

    • For a more tender result, be sure to sift the whole wheat pastry flour.
    • To measure flour, spoon it lightly into the measuring cup, then scrape the excess off with a straight edge knife. Do not tap the cup, this packs the flour in and will result in an incorrect measure.

    📖 Variations

    • Stir 1 cup mini chocolate chips into the cupcake batter before scooping into the muffin tin.
    • Sprinkle the top of the frosted cupcakes with a little bit of unsweetened shredded coconut.
    • Use mini muffin tins and liners to make a mini cupcake, you will get 30 mini cupcakes from this recipe.
    • Sprinkle the top of the frosted cupcake with sugar free sprinkles, unsweetened toasted coconut, or finely shredded carrot.
    Upclose image of diabetic friendly carrot cupcake in a paper wrapper frosted with cream cheese frosting and covered with sprinkles.

    🍽 Equipment

    Box grater: to shred carrots

    Mixing Bowls

    Electric mixer

    Wooden spoon

    Rubber scraper

    Muffin tin

    Cupcake liners

    🏫 What I've Learned

    • The secret to a moist, delicious cupcake with less fat and sugar is to use ingredients that add moisture.
    • For this cupcake recipe, I shredded whole carrots fine, added applesauce in place of oil, and used whole wheat pastry flour to reduce the amount of protein and gluten in the cake.
    • These changes did not affect the texture or flavor of this diabetic friendly cupcake and made it a much healthier version of a traditional carrot cupcakes recipe.

    Serving Suggestions

    Carrot Cake Cupcakes go well with a hot cup of coffee, cold glass of milk, or a scoop of homemade vanilla bean ice cream!

    Storage

    Store these Carrot Cake Cupcakes in an airtight container on the counter up to 3 days, in the refrigerator up to 1 week, and in the freezer up to 3 months.

    Related Recipes

    Carrot Cake Energy Bites

    Keto Coconut Cupcakes with Lime Buttercream

    Keto Lemon Pound Cake with Lemon Icing

    Sugar-Free Creamy Hot Cocoa

    Chocolate Chip Bundt Cake


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    One diabetic carrot cake cupcake in a cupcake liner with cream cheese frosting.

    Carrot Cake Cupcakes Recipe

    Shelby Law Ruttan
    Full of flavor, this sugar free carrot cake cupcakes recipe is diabetic friendly, easy to make, healthy and lower in sugar, carbs, and fat and the perfect guilt free dessert or snack.
    4.91 from 10 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 12 mins
    Cook Time 18 mins
    Total Time 30 mins
    Course Desserts
    Cuisine American
    Servings 15
    Calories 121 kcal

    Equipment

    • box grater
    • mixing bowls
    • Electric hand mixer
    • muffin tins
    • rubber spatula
    • Wooden spatula
    • parchment cupcake liners

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 cup whole wheat pastry flour , sifted
    • 6 tablespoons sugar-free brown sugar sweetener , packed
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • 2 large eggs , lightly beaten
    • 2 cups shredded carrots
    • 1 cup unsweetened applesauce
    • ⅓ cup olive oil
    • 1 teaspoon vanilla extract
    • 6 ounces ⅓ less fat cream cheese
    • 3 tablespoons sugar-free maple syrup

    Instructions
     

    For the cupcakes

    • Preheat the oven to 350°F.  Line a cupcake pan with paper liners or coat cups with cooking spray (use the spray without the flour).
    • In a large mixing bowl combine flour through cloves and set aside.
    • In a medium bowl, using a electric hand mixer, beat the eggs, applesauce, and oil, and vanilla extract together until combined.  Stir in the shredded carrots. Pour the wet ingredients over dry ingredients and stir to combine.  
    • Scoop the batter into muffin cups using a ¼ cup sized scoop.  Bake the cupcakes for 18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 5 minutes then transfer to cooling rack to cool completely.

    To make the frosting

    • In a small mixing bowl using an electric hand mixer, combine the softened cream cheese and agave nectar until smooth. Spread on cupcake and garnish with desired toppings.

    Nutrition

    Calories: 121kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 183mgPotassium: 120mgFiber: 2gSugar: 4gVitamin A: 2458IUVitamin C: 1mgCalcium: 47mgIron: 1mg
    Keyword carrot cake cupcakes recipe, carrot cupcakes recipe, diabetic carrot cupcakes
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Pegasuslegend

      March 20, 2012 at 2:31 am

      Oh wow this sounds scrumptious!

      Reply
    2. Michele O'Donnell

      March 19, 2012 at 5:34 pm

      I love carrot cake and I am a diabetic. Perfect!

      Reply
    3. Nupur

      March 19, 2012 at 4:45 pm

      this is really a diebetic freindly recipe Shelby, love the icing decor on the cup cake..

      Reply
    4. Lizzy

      March 19, 2012 at 12:17 pm

      So beautiful! And I appreciate having a lightened up version of my favorite!

      Reply
      • Shelby

        March 19, 2012 at 2:51 pm

        Thank you Lizzy!

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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