No Added Sugar Easter Carrot Cupcakes

Looking for a new treat to bring to the Easter picnic this year? These moist and indulgent carrot cake muffins, lightly spiced with cinnamon and pecan, and topped with a tart cream cheese icing are sure to be a crowd pleaser!

Prep Time: 10 minutes
Cook Time 12-15 minutes
Serves: 12 cupcakes 
Carrot Cake Mix:
  • 2 ¼ cups plain flour
  • 1 cup Lakanto Monkfruit Golden Sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • 2  teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 teaspoon vanilla essence
  • 3 large eggs
  • ½ cup chopped pecans
  • ¾ cup milk
  • 1 ½ cups grated carrot

Cream Cheese Icing:
  • 1 cup cream cheese, softened.
  • ½ cup Lakanto Monkfruit Classic Sweetener
Method
  1. Preheat the oven to 180ºC fan forced. Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
  2. Combine all the dry ingredients together in a bowl. 
  3. Combine all the wet ingredients together in a separate bowl. 
  4. Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
  5. Pour the mixture evenly across 12 cupcake cases.
  6. Bake for approx. 12-15 minutes.
  7. Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
  8. Allow the cupcakes to cool completely before icing with the cream cheese frosting.

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