Low carb carrot cake muffins

I have loved carrot cake since before I can even remember. It’s one of those flavors that reminds me of childhood. I used to love to go out to dinner with my grandparents to the local Piccadilly cafeteria at Westshore mall. One of my favorite things about these old school cafeterias was that dessert was always the first thing you saw as you placed your tray onto the little metal railings. The dessert section came before the salads, main courses, and sides. They truly believed in the power of a “desserts first” mentality!


So before I would even need to decide on a Salisbury steak, crispy cod fillet, or side of mac & cheese, I already had dessert propped and ready on my tray. And that dessert was almost always one of two things: coconut cream pie OR carrot cake.

Ah, sweet carrot cake. With your nutty and chewy texture, rich spicy and warm flavor, and smooth, creamy frosting: I love everything, EVERYTHING about you.

And when I’m really craving carrot cake, and want to satisfy that craving with something that tastes good AND is good for me, I reach for these low carb carrot cake muffins!

Each muffin is only 151 calories and has a total net carbs of 8.3g! (See below for full nutritional details & comparison to a big named carrot cake muffin!)

Low-carb carrot cake muffins
yields 9
1 cup almond meal
1/2 cup coconut flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. sea salt
4 large eggs
1 tsp. vanilla extract
1/4 cup unsweetened apple sauce
2tbsp. coconut oil– melted and cooled
1 mini box of raisins
1/2 tbsp. freshly grated ginger (can use powdered too)
2 medium carrots, finely grated
1/4 cup almond milk
2tbsp. raw honey
the juice of 1/2 lemon
For the icing
1/2 block of room temperature cream cheese
1/2 tbsp. raw honey
1/4 tsp. freshly grated ginger (can use powdered too)

1. Pre-heat oven to 350.
2. Combine eggs, vanilla, lemon juice, almond milk, honey, apple sauce and coconut oil in a mixing bowl and beat until just combined.
3. In a separate bowl, combine flours, baking soda, salt, cinnamon, nutmeg and powdered ginger if your’e not using fresh. Stir to combine.
4. Carefully add in the dry ingredients to the wet ingredients and stir well.
5. Add in raisins, grated carrots and fresh ginger (if you aren’t using powdered ginger).
6. Bake in a 350 degree oven for 18-22 minutes, or until a toothpick test shows that they’re done. You can opt to ice them with a combination of cream cheese, honey and ginger-whipped with your mixer or whisk until smooth.

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*Nutritional information (without icing):
Serving size= 1 muffin, Calories= 151, Net carbs= 8.3g, Sugar= 5g, Fat= 12g

Compared to Starbucks Carrot Cake Muffin (from the website):
Serving size= 1 muffin, Calories= 371, Net carbs= 43g, Sugar= 26g, Fat=20g

*based on calculations of the brands I used. Nutritional value may vary depending on brand, so please take this into consideration! 🙂

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