Mini Carrot Cakes

Mini Carrot Cakes

Hands On Time: 15 minutes

Total Time: 45 minutes

Serves: 8


Nutritional Information: 

Calories – 503 kcal 

Net Carbs – 8.7g 

Protein – 11.2g 

Fat – 48.4g 


Who doesn’t love a rich and tender carrot cake, topped with soft and fluffy cream cheese frosting?

These cakes are baked in mini-loaf tins to make them easy for storing in the freezer or for taking as a plate, but you can make them as muffins or one large cake, just make sure you adjust your baking time accordingly.




Carrot Cake:

3 large eggs

6.5 ounces of unsweetened apple puree

3 tablespoons of Sukrin Gold

2 teaspoons of vanilla extract

7 ounces of almond meal

1.5 teaspoons of baking powder

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1.5 ounces shredded coconut

4 ounces of grated carrot

2 ounces of chopped pecans



8 ounces of softened cream cheese

4 ounces of cream

4 ounces of softened butter

1 tablespoon of Sukrin Icing

1 tablespoon of vanilla extract




Pre-heat oven to 350⁰ F

Place eggs, apple puree, vanilla and Sukrin Gold into a large bowl and mix well.

Add the almond flour, baking powder and spices, stir to combine.

Fold through the carrot, coconut and pecans.

Grease and line four individual mini-loaf pans, or a 20cm square cake tin or 8 muffin tins.

Pour batter in and bake for 45 minutes.

Remove from oven and let cool.


To make the frosting, place all ingredients into the bowl of a stand mixer and whip on med-high until smooth and fluffy.

Once cake is cool, swirl frosting on top and garnish with extra chopped pecans and a dusting of cinnamon.


Store, in a covered container, in the fridge for up to one week.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.