Carrot Cake Cupcakes
Recipe type: Dessert
Sugar free carrot cake cupcakes, adapted from a classic recipe!
  • 1½ cups vegetable oil
  • ¾ cup Truvia Baking Blend
  • 4 egg yolks
  • 4 egg whites
  • 5 TBSP hot water
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1½ cups grated raw carrot
  • 1 cup chopped walnuts
  1. In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
  2. Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
  3. Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!
Recipe by MomStart at