Low Carb Mini Carrot Cakes

Low-Carb Mini Carrot Cakes

Happy (almost) Easter! Maybe you aren’t exactly celebrating with family this year, but I still wanted to be festive, or you like mini things like I do….

So, I made these super easy mini carrot cakes! Sure, they’re delicious and fun to make for Easter. But they are really good any time of year!

This is the perfect small batch dessert for Easter and spring time!
This cake is super flavorful: studded with chopped pecans, shredded carrot and the perfect balance of spices.

These carrot cake minis are topped with a gooey, buttery cream cheese frosting that is to die for! SO GOOD!

What Is so Magical About Carrot Cake?
I’ve been thinking about it for a few days.

And I think it’s a delicious balance of savory and sweet

Freshly grated carrot add so much moisture to this cake, along with brown sweetener, warm spices like cinnamon, ginger and nutmeg.

And then you have the crunchy pecans (or walnuts). There’s so much going on…but luckily, not too much.



Carrot Nutrition
One serving of carrots is a half cup. One serving has:
• 25 calories
• 6 grams of carbohydrates
• 3 grams of fiber

Now I only used a little more than a cup for FIVE CAKES, so that is roughly one carb of carrot. Totally worth it in my opinion. Besides, carrot pack some great nutrition. Like 73% of your daily allowance of vitamin A.




In this section we try and highlight other recipes that might interest you.  This week we decided to highlight another extremely popular and easy to make recipe:




Keto Carrot Mug Cake

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5 from 1 vote

Low-Carb Mini Carrot Cakes

A fun spin on a classic springtime dessert.
Course dessert for two, diabetic friendly dessert, easy keto dessert, easy low carb dessert, holiday classics
Cuisine American
Keyword Atkins Diet recipes, diabetic safe recipes, Easter desserts, easy keto desserts, easy low carb recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10
Calories 569kcal


Carrot cake:

  • 1 cup butter softened
  • 1 cup swerve granulated
  • 1/2 cup brown swerve
  • 5 eggs room temperature
  • 1/2 cup heavy cream
  • 1.5 cups grated carrot
  • 2.5 cups almond flour
  • 2.5 tsp baking powder
  • 2 TB cinnamon
  • 2 tsp ginger
  • 1 tsp nutmeg
  • 1/2 cup unsweetened coconut shreds
  • 1 cup chopped pecans

Cream cheese frosting:

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 1.5 confectioners swerve
  • 1 tsp vanilla extract


Carrot cake:

  • Preheat oven to 350 degrees.
  • In a medium bowl, using a hand mixer, cream together butter and sweeteners. Add eggs one at a time to incorporate.
  • Mix in cream and carrots. Set aside.
  • In a separate bowl combine dry ingredients, stirring well.
  • Add half dry ingredients to wet. Combine well. Add remaining dry into wet. Mixing and scrapping to fully incorporate.
  • Drop batter evenly into mini molds. Bake at 350 degrees for 30 to 35 minutes until just cooked in center. Cool thoroughly. Ice with cream cheese frosting.

Cream cheese frosting:

  • Combine soft butter and cream cheese briefly. Add powdered sweetener and vanilla. Beat until smooth. Frost cooled cakes, and serve.



Total carbs: 8g
Fiber: 5g
Net carbs: 3g
serving size: half a 4oz cake
serves 10


Serving: 0.5piece | Calories: 569kcal | Carbohydrates: 8g | Protein: 9g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 326mg | Potassium: 235mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1460IU | Vitamin C: 0.3mg | Calcium: 177mg | Iron: 2mg




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