Raw Carrot Cake Cupcakes

A citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with creamy orange frosting, they are just as festive as they are delicious.

CREATED BY:

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Yields :

12 cupcakes

Ingredients:

  • 1 cup Orange Cream Keto Chow
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup brown sugar style granulated sweetener
  • 3 large eggs
  • 3/4 cup unsweetened almond milk
  • 1/2 cup avocado oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp orange extract
  • 1 small carrot (about 4 ounces) finely grated
  • 1/2 cup walnuts chopped
  • 1 recipe Creamy Orange Frosting optional

Directions:

  • Line a 12-cup muffin tin with paper liners or grease very well.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
  • Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
  • Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
  • Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
  • Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
  • When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
  • Store in an airtight container in the fridge for 3-5 days.
  • Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
  • These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.
A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over. 
Nutrition Facts
Orange-Carrot Cupcakes
Serving Size
 
1 serving
Amount per Serving
Calories
249.8
% Daily Value*
Fat
 
17.9
g
28
%
Saturated Fat
 
2.8
g
18
%
Polyunsaturated Fat
 
4.37
g
Monounsaturated Fat
 
10
g
Cholesterol
 
51.5
mg
17
%
Sodium
 
518
mg
23
%
Potassium
 
842.49
mg
24
%
Calories
249.8
Calories
249.8
Carbohydrates
 
28.3
g
9
%
Fiber
 
6.5
g
27
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
18.92
g
Net Carbs
 
2.96
g
Calories
249.8
Protein
 
15.2
g
30
%
Vitamin A
 
875.42
IU
18
%
Vitamin C
 
49.14
mg
60
%
Calcium
 
401.57
mg
40
%
Iron
 
3.22
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 cup Orange Cream Keto Chow
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup brown sugar style granulated sweetener
  • 3 large eggs
  • 3/4 cup unsweetened almond milk
  • 1/2 cup avocado oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp orange extract
  • 1 small carrot (about 4 ounces) finely grated
  • 1/2 cup walnuts chopped
  • 1 recipe Creamy Orange Frosting optional
Nutrition Facts
Orange-Carrot Cupcakes
Serving Size
 
1 serving
Amount per Serving
Calories
249.8
% Daily Value*
Fat
 
17.9
g
28
%
Saturated Fat
 
2.8
g
18
%
Polyunsaturated Fat
 
4.37
g
Monounsaturated Fat
 
10
g
Cholesterol
 
51.5
mg
17
%
Sodium
 
518
mg
23
%
Potassium
 
842.49
mg
24
%
Calories
249.8
Calories
249.8
Carbohydrates
 
28.3
g
9
%
Fiber
 
6.5
g
27
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
18.92
g
Net Carbs
 
2.96
g
Calories
249.8
Protein
 
15.2
g
30
%
Vitamin A
 
875.42
IU
18
%
Vitamin C
 
49.14
mg
60
%
Calcium
 
401.57
mg
40
%
Iron
 
3.22
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Line a 12-cup muffin tin with paper liners or grease very well.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
  • Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
  • Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
  • Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
  • Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
  • When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
  • Store in an airtight container in the fridge for 3-5 days.
  • Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
  • These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.
A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over. 

Orange-Carrot Cupcakes

Taffiny Elrod
A citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with creamy orange frosting, they are just as festive as they are delicious.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 12 cupcakes
Calories 249.8 kcal

Ingredients
  

  • 1 cup Orange Cream Keto Chow
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup brown sugar style granulated sweetener
  • 3 large eggs
  • 3/4 cup unsweetened almond milk
  • 1/2 cup avocado oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp orange extract
  • 1 small carrot (about 4 ounces) finely grated
  • 1/2 cup walnuts chopped
  • 1 recipe Creamy Orange Frosting optional

Instructions
 

  • Line a 12-cup muffin tin with paper liners or grease very well.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
  • Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
  • Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
  • Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
  • Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
  • When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
  • Store in an airtight container in the fridge for 3-5 days.
  • Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
  • These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.

Notes

A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over. 

Nutrition

Serving: 1servingCalories: 249.8kcalCarbohydrates: 28.3gProtein: 15.2gFat: 17.9gSaturated Fat: 2.8gPolyunsaturated Fat: 4.37gMonounsaturated Fat: 10gCholesterol: 51.5mgSodium: 518mgPotassium: 842.49mgFiber: 6.5gSugar: 1.3gVitamin A: 875.42IUVitamin C: 49.14mgCalcium: 401.57mgIron: 3.22mgSugar Alcohol: 18.92gNet Carbs: 2.96g
Keyword Chef Taffiny Elrod, Orange Cream
Tried this recipe?Let us know how it was!

Photos by Sarah DeYoung Photography

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