Mini Low Carb Carrot Cake

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4.50 from 180 votes

Mini Low Carb Carrot Cake

50 minutes
Calories 10kcal


  • 2 cups shredded carrots
  • 2 large eggs (or two flax/chia eggs for a vegan version)
  • 1/2 cup coconut oil
  • 1/4 cup Swerve Sweetener (or other granulated sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder


  • Preheat your oven to 350F (177C).
  • If using a muffin tin, grease 8 wells of the tray or use 8 cupcake liners.
  • If using this adorable nonstick mini bundt pan (or a silicone one), no prep should be required.
  • Make the flax eggs by whisking the 2 tbsp of ground flax with the 6 tbsp of unsweetened nondairy milk, and letting that sit for about 10 minutes, until it thickens a bit.
  • Add carrots, flax eggs, coconut oil, Swerve, and vanilla to your blender or food processor.
  • Blend together until combined, though this doesn't have to be perfectly smooth.
  • Small carrot chunks is totally okay.
  • In a separate bowl, mix together coconut flour, cinnamon and baking powder.
  • Pour the carrot mixture into the dry ingredients and mix until completely combined.
  • It will be a really stiff batter that is basically a wet dough.
  • Scoop mixture into the muffin tin.
  • Bake for about 30-35 minutes, until the edges are golden brown.
  • and the entire top is cooked.
  • Remove from the oven, and let cool for at least 15 minutes before inverting on a cooling rack.
  • Enjoy!


Calories: 10kcal

Originally posted 2019-02-20 18:15:48.

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