Carrot Cake Muffins with Whipped Lemon-Coco frosting

I have made many carrot cakes in my career as a chef, but nothing has ever come anywhere close to my Mum’s carrot cake. I have always attempted to create ‘healthier’ versions, however, they always fell short and weren’t as spectacular as hers – until now.

These carrot cake muffins (or cupcakes, take your pick) with my Whipped Lemon-Coco Frosting is a re-visit to the naughty tasting sugar and flour version I grew up with – less the grain, dairy and blood sugar rollercoaster! After many takes in my test kitchen magic happened and carrot cake heaven was back. Exactly as I remembered it as a kid. Moist and fluffy on the inside with a zingy-tangy lemony frosting (or icing, as us Aussies call it!)

Carrot cake muffins with lemon-coco frosting mise en place/ food prep
Blended wet ingredients mixed into dry ingredient bowl
Mixture scooped into paper lined muffin trays (these make 15 total)

If you are a ‘pass on the nuts’ person in your cake like my huz and kids are, then I recommend leaving out the chopped pecans and walnuts. If on the other hand, you are totally into this texture (as I am, it’s a childhood thing) then leave them in – your choice. Whatever you do don’t skip out on my Whipped Lemon-Coco Frosting because this will literally take your carrot cake to the next level in the biggest way. I like to make my frosting before I make these ahead of time.

When I created the frosting it was to go with these muffins, however, once you know how to make it – you will want to put it on everything! It contains only 4 pure ingredients: Coconut butter, lemon zest, lemon juice, vanilla extract and water. It is hands down the BEST tasting most healthy lemon frosting ever! There is zero added sugar and plenty of healthy fat which will help to slow the release of glucose into your bloodstream and raise satiety hormones such as CCK, GLP-1, and Peptide YY. You will feel totally satiated after having just one, but hey if you have two that’s ok too!

If you cannot get your hands on the sweetener yacon syrup, which is a very low glycemic prebiotic and also a FOS that helps to feed our good gut buddies – no sweat, I have you covered. See below in the ‘notes’ section for swaps.

I hope you enjoy these as much as we do. Please tag me if you make them, as I love to see your creations on Instagram at @thrivewithpriscilla and repost them!

Baked and frosted
Deliciously, moist and fluffy on the inside with a creamy zingy lemony frosting.

Carrot Cake Muffins with Whipped Lemon-Coco frosting

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Recipe by Priscilla Soligo Course: Desserts, Holidays, Sweet ToothDifficulty: Easy


Prep time


Cooking time




  • 260g 1½ Cups Blanched Almond Flour

  • 200g 2 Cups Carrots, peeled, grated and chopped

  • 170g 3 Large Eggs

  • 104g ⅓ Cup Yacon Syrup (FOS, prebiotic sweetener), or sub with unsweetened plant milk for no sweetener. See other options in notes below*

  • 65g ½ Cup Pecans, roughly chopped small (optional)

  • 60g ½ Cup Walnuts, roughly chopped small (optional)

  • 50g ½ Cup Desiccated Coconut (not coconut flour)

  • 50g ¼ Cup Coconut Oil, melted

  • 8g ½ Tbsp Vanilla Extract

  • 6g 1 tsp Baking Soda

  • 1g ½ tsp Baking Powder

  • 3g ½ Tbsp Ground Cinnamon

  • 1g ½ tsp Ground Nutmeg

  • 3g ½ tsp Unrefined Salt

  • 1 x Recipe Whipped Lemon-Coco Frosting


  • Preheat the oven to 180C/ 365F.
  • In a large bowl, combine almond flour, coconut, baking soda, baking powder, cinnamon, nutmeg and salt.
  • Fold into the dry mixture carrot, pecans and walnuts. Set aside.
  • In a blender, blend all wet ingredients eggs, yacon syrup, coconut oil and vanilla extract until well combined.
  • Pour the wet mixture into the dry mixture in the bowl and use a spatula to combine thoroughly.
  • In prepared muffin trays lined with cup cake holders (you will need 15 cavities in total), use an ice cream scooper to scoop out the mixture. Fill each paper holder approx. ¾ to the top.
  • Bake muffins for 20 minutes at 180C/ 365F. Ensure you rotate them half way through once (at 10 minutes) to avoid darkening on one side. Oven times may vary. Insert a toothpick into the middle of your muffin. If it comes out clean, it’s done.
  • Remove muffins from the oven and place onto a wire rack to cool. Once completely cooled, use my lemon-coco frosting to frost the tops of each mini carrot cake.


  • Storage: These carrot cake muffins store well for one week in an airtight container on the counter top. In the fridge these muffins will last up to two weeks and in the freezer up to two months.
  • Sweetener option: If you cannot get your hands on yacon syrup you can swap for these options: 3 Tbsps of your preferred liquid sweetener plus 1½ Tbsps filtered water = ⅓ Cup, as per the recipe. Do not go by the grams if you switch out the liquid sweetener, as their weight will vary. If you are using honey, or maple syrup this will reduce the sugar/ sweet like yacon syrup. Also, you can use Lakanto sugar-free keto maple syrup without adding the water to these.

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