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Carrot Cake Pecan Cupcakes

Carrot Cake Pecan Cupcakes

Some recipes just feel like a hug, and carrot cake is one of them. These carrot cake pecan cupcakes bring all that warm, spiced comfort to your table without the sugar load that usually comes with it. Made with Natvia Gut Activation Sweetener and naturally sweetened by the carrots themselves, they are soft, moist and finished with a creamy vanilla cream cheese frosting that tastes far more indulgent than it is. Whether you are baking for a crowd, looking for something to gift, or simply want a treat that works with your health goals, this one delivers.

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 6

Ingredients:

For the cupcakes:

  • 1 cup grated carrots
  • 1 cup plain flour (or almond flour)
  • ½ cup chopped pecans, plus extra for topping
  • ½  cup Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
  • 2 eggs
  • ⅓ cup vegetable or coconut oil
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract

For the cream cheese frosting:

  • 200g cream cheese
  • ¼ – ⅓ cup Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 180C and line a cupcake tray with cases.
  2. Add all cupcake ingredients to one bowl and mix until combined.
  3. Spoon into cupcake cases, filling each about 3/4 full.
  4. Bake for 18 to 20 minutes until golden and a skewer comes out clean. Leave to cool completely.
  5. Beat the cream cheese, Natvia Gut Activation Sweetener and vanilla together until smooth.
  6. Spread or pipe the frosting onto each cooled cupcake and finish with a sprinkle of chopped pecans.
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