Carrot Cake Cupcakes (Sugar-free) with Fresh Milled Flour
These moist and perfectly spiced carrot cake cupcakes are a wholesome twist on the classic!Made with fresh milled soft white wheat and naturally sweetened with diabetic-friendly alternatives, they’re soft, fluffy, and topped with a creamy sugar-free cream cheese frosting. Perfect for spring gatherings, Easter treats, or anytime you’re craving something sweet without the sugar spike. Simple, nourishing, and loved by everyone—diabetic or not!
Equipment
- 24 Muffin Tin
Ingredients
Carrot Cake Ingredients
- 314 grams fresh milled flour I used soft white wheat
- 1 cup 200g Monfruit sweetener with Allulose 100% pure monkfruit, Wholesome allulose, stevia, monkfruit with erythritol
- 1 cup 200g Truvia brown sugar Monkfruit brown, Swerve brown, or coconut sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1½ cups 360g avocado oil olive oil, coconut oil, or vegetable oil
- 4 large eggs
- 3 tsp vanilla extract
- 4 Tbsp low carb milk
- 3 cups 340g grated carrots or pre-shredded carrots
- 1 cup 120g Chopped walnuts
Cream Cheese Frosting Ingredients
- 2 blocks of cream cheese softened, room temperature
- 375 grams monk fruit powdered sugar Allulose powdered, stevia powdered
- 2 tsp vanilla extract
- 1 stick salted butter softened, room temperature
Instructions
Homemade Carrot Cake Cupcakes Instructions
- Preheat oven temperature to 350F and line a 24-count muffin pan with paper cupcake liners
- Whisk together dry ingredients. Flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg into the bowl of a stand mixer (or large mixing bowl using a handheld electric mixer).
- Stir in wet ingredients starting with the oil.
- Then add eggs, one at a time, pausing to scrape down the sides of the bowl after each addition. Beat until well combined.
- Stir in vanilla extract and milk.
- Use a food processor to chop down your nuts and a box grater to grate your carrots, if you are not using pre-shredded carrots.
- Add carrots and nuts. Stir until combined.
- Evenly divide cupcake batter into prepared muffin cups, filling each ¾ of the way full. Transfer to the oven and bake at 350F for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the baking tin for at least 5 minutes. Carefully remove from muffin pans and place on a cooling rack (wire rack) to cool completely before decorating with cream cheese frosting
Homemade Cream Cheese Frosting Instructions
- Add softened butter to a stand mixer (or medium bowl using a hand held electric mixer), mix to fluff, then add the softened cream cheese. Beat until creamy and incorporated. Scrape the sides as needed. (Don’t overmix, or the cream cheese will get too soft.)
- Add vanilla. Briefly mix to combine.
- Then, add 2 cups of the powdered sugar (250g). Slowly mix until combined. Continue adding powdered sugar 1/2 cup (62g) at a time until the desired sweetness, scraping sides as needed.
- Once the cake has cooled completely, you can ice and decorate as desired.
Notes
TIP: If frosting is too thick, add 1 Tbsp of low-carb milk until you reach the right consistency.
Storage Tips for Fresh Milled Flour Carrot Cake Cupcakes:
1. Room Temp (Short Term)
Unfrosted cupcakes can be stored at room temperature for up to 2 days in an airtight container. Fresh milled flour tends to retain moisture beautifully, so it’ll stay soft and tender.
Cream Cheese is Perishable
Cream cheese is made from dairy and needs to be kept cold to prevent bacterial growth. According to food safety guidelines (like from the USDA), cream cheese frosting shouldn't sit out for more than 2 hours, especially in warm or humid kitchens.
2. Fridge (Frosted or Longer Storage)
Once you add that dreamy cream cheese frosting, pop them in the fridge—they’ll last up to 5 days. Store them in an airtight container to keep them from drying out, and let them come to room temperature before serving for the best flavor and texture.
3. Freezer Friendly
These cupcakes freeze like champs—frosted or unfrosted! Just place them on a tray to flash freeze, then transfer to a sealed container or freezer bag. For best results, I like to wrap the cupcakes in plastic wrap before placing them in an air-tight container. They’ll keep for up to 3 months. When you're ready to eat, thaw them in the fridge overnight and let them warm up on the counter.