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Carrot Cake Cupcakes


5 medium eggs
200g butter
3 Tbsp organic erythritol or other natural sweetener (add more or less to your taste)
2 tsp natural vanilla essence
300g carrots, grated
50g walnuts, roughly chopped
50g desicated coconut
150g almond flour
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground ginger (or 2 tsp fresh grated)
2 tsp baking powder
Zest of 1 lemon


200g cream cheese
1 Tbsp organic erythritol or other natural sweetener (add more or less to your taste)


  1. Preheat oven to 180°C (350°F). Melt the butter in a small pot.
  2. In a large bowl combine the cooled butter, eggs, erythritol and vanilla and beat well.
  3. Add in the grated carrot, coconut, walnuts, almond flour, baking powder, lemon zest and spices. Combine well.
  4. Place 12 cupcake liners into a large muffin tin.
  5. Spoon into the muffin cups and bake for 18-20 mins or until skewer comes out clean.
  6. Leave them to cool in the tray before removing the cupcakes.
  7. For the icing, thoroughly mix the cream cheese and erythritol to combine well. Warming the cream cheese slightly may help with this.
  8. Once the cupcakes are cooled, cover with cream cheese icing.


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