CategoriesDesserts Snacks

Mini Carrot Cakes (GF, DF, Paleo & No Processed Sugar )

Mini Carrot Cakes

These delicious carrot cupcakes are moist and full of flavour. Made with almond flour, they’re gluten-free, paleo, have no processed sugar and have dairy-free options so everyone can enjoy them. The almond flour and carrots give moisture and nutrition. I think ¼ cup of honey gives enough sweetness as the carrots are naturally sweet and I prefer to reduce the sweetness. Leave out the sultanas to reduce the sugar content. For dairy-free cupcakes, you can substitute light olive oil or coconut oil instead of the butter and leave off the icing or perhaps try a dairy-free icing eg. coconut-based. These cupcakes are nice enough without any icing but it makes them a little fancier.

Makes 12 cupcakes.

Dry ingredients:

  • 1 ½ cups almond flour
  • ½ tsp bicarbonate soda
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • 1 ½ cups organic carrots, grated (2 large carrots approx)
  • ½ cup walnuts, chopped (optional)
  • ¼ cup organic raisins/sultanas (optional)

Wet ingredients:

  • 3 eggs, at room temperature
  • ½ cup melted butter (or light olive oil/coconut oil for dairy-free)
  • ¼- ½ cup honey, maple syrup or equivalent amount of stevia (add more as desired)
  • 1 tsp vanilla


  • ½ cup of cream cheese
  • ½ cup of organic natural or greek yoghurt
  • Stevia, as desired
  • ½ tsp vanilla


  1. Preheat the oven to 175 °C (or 350 F) and line a muffin tin with 12 paper liners.
  2. In large bowl, stir together all of the dry ingredients.
  3. In a medium bowl, whisk together all of the wet ingredients.
  4. Mix the wet ingredients into the dry until you have a batter then evenly distribute the mixture among the 12 cupcake holes.
  5. Bake on the middle rack and bake for 25 minutes. Allow to cool.


  1. Combine all ingredients and beat or whisk until light and fluffy.
  2. Pipe or spread the frosting onto the cooled cupcakes. Store in the fridge.


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