Carrot Cupcakes with White Frosting

Carrot Cupcakes with White Chocolate Frosting

Yield: 7 cupcakes
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 45 minutes


For the Cupcakes:

  • 1/3 cup Swerve
  • 6 tablespoons unsalted butter, softened
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 ¼ cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ¼ cups grated carrots
  • ¾ cup finely chopped pecans, plus more to garnish if desired

For the Frosting:


  1. Preheat the oven to 350°F. Line a cupcake pan with 7 paper liners.
  2. In a large bowl, beat together the Swerve and butter with an electric mixer until light and fluffy.
  3. Add the eggs, one at a time, beating after each addition followed by the vanilla.
  4. Add the almond flour, baking powder, cinnamon, salt, grated carrots, and chopped pecans.
  5. Mix until well incorporated.
  6. Evenly distribute the batter among the 7 paper liners.
  7. Bake the cupcakes until they rise slightly and brown on the top, about 25 minutes.
  8. Allow the cupcakes to cool for 10 minutes, then transfer to a cooling rack and cool to room temperature, about 2 hours.
  9. While the cupcakes are cooling, make the frosting.
  10. Pour the heavy cream into a medium saucepan and place over medium heat.
  11. Heat the cream until bubbles form around the edge of the pan.