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Grate your carrots using a food processor or a box grater. Set aside.
Preheat the oven to 350 degrees.
Line the two muffin pans with cupcake liners.
In a large bowl, using an electric mixer cream the butter and both sugar substitutes until light and fluffy.
Beat in the eggs one at a time.
Add the ½ cup of heavy whipping cream and combine well.
Next, add freshly grated carrots and mix well till fully combined.
In another bowl combine the almond flour, baking powder, and spices.
Add the dry ingredients to the wet ingredients and mix well.
Lastly, stir in the chopped pecans.
Transfer the batter evenly between the two prepared muffin pans.
Bake for 20-25-minutes or until done.
Allow the cupcakes to cool in the pan for about 5 minutes and then transfer to a baking rack to cool thoroughly.
While the cupcakes cool, proceed to make the cream cheese frosting.
Using an electric beater set to high, beat the softened cream cheese and butter until light and fluffy. Making sure to scrape the bowl several times.
Beat this mixture on high between 2-3 minutes. Note: you want to use your whipping attachment to get the best results. Or use your egg beaters if you do not own this attachment.
Next, add the sugar-free confectioner's sugar a little at a time.
To the blended cream cheese frosting batter add the heavy whipping cream a couple of tablespoons at a time on high until light and airy. About 2 minutes.
When the cupcakes have cooled completely you can frost your cupcakes.
Add about 2 tablespoons of frosting to the top of each cupcake. You can spread the frosting or use a piping bag.