Carrot Cake Muffins with Cream Cheese Frosting * low carb * gluten free * Feingold friendly

LCHFcarrotMy kids are pretty good vegetable eaters.  They like beets, carrots, broccoli and peas…one of my kids wishes he could live on veggies and salads alone and would be perfectly happy never eating protein.  He would to eat bell peppers like they were apples.  However, I know that’s not the norm for kids.  I really think it’s because their diet is so clean.  They didn’t like veggies during a period of time when we were not eating a clean healthy diet.  While in the process of cleaning up our food, I found it helpful to sneak in veggies wherever I could.  Carrot cake is a great way to do just that!

This recipe is gluten free and low carb and I’m including a Feingold friendly alternative in the recipe.  It does have cinnamon which can be a problem for some who are sensitive to benzoate’s. You’ll notice this recipe has oat fiber as an ingredient.  Fiber is a great way to reduce net carbs…remember Total Carbs – Fiber = Net Carbs and NET carbs is what we count.

With Easter just around the corner, I plan to bring this to the feast.  We usually celebrate Easter Day with an Easter egg hunt at our church before heading out to my husband’s family’s house.  My mother-in-law knocks herself out cooking all day and it’s almost like Thanksgiving in the springtime.  We always say she cooks enough to feed an army.

Carrot Cake Muffins with Cream Cheese Frosting | low carb | gluten free | Feingold friendly

Carrot Cake Muffins with Cream Cheese Frosting | low carb | gluten free | Feingold friendly


  • 4 eggs, separated
  • 1 tsp cream of tartar
  • 1/4 cup THM Super Sweet Blend
  • 2/3 cup almond flour (OR Feingold option (not low carb): 1 cup Namaste Gluten Free flour)
  • 1/3 cup oat fiber<img src="" width="1" height="1" border="0" alt=""]
  • (Note: Oat Fiber is NOT the same as oat flour) (Feingold: omit this)
  • 3/4 cup shredded carrots (I used my Vitamix to chop them up into tiny pieces, a food processor could work too)
  • 1/4 cup half and half
  • 1/4 cup oil (I used coconut oil)
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/4 cup chopped pecans
  • 8 oz cream cheese, softened
  • 4 TBSP butter
  • 2 TBSP THM Super Sweet Blend
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Beat Egg whites and cream of tartar until stiff peaks form.
  3. In a separate bowl, mix egg yolks, Super Sweet Blend, flour, oat fiber, half and half, oil, carrots, and spices.
  4. Gently fold in egg whites and pecans.
  5. Pour batter into a greased muffin pan.
  6. Bake for 20-25 minutes or until muffins are set.
  7. While muffins are baking, you can mix the frosting. Beat cream cheese, butter, vanilla, and sweet Blend together until well combined.
  8. Frost the tops of the muffins when they are cool.

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