At the Culinary Nutrition Collaborations 2022 Annual Conference, Mary Ellen Phillips from Milk and Honey Nutrition (@milknhoneynutrition) taught us how to make delicious desserts that don’t spike our blood sugar – something that’s no big deal every once in awhile for many but really important for those with diabetes. Her recipes are not about deprivation – they simply employ tweaks that mostly increase fat, protein + fiber, three nutrients that help slow the release of sugar into our blood stream. Bonus: they are SO satisfying (+ also gluten free for those who need it).

I took her perfectly ratio-ed Key Lime Cupcake recipe and put my spin on it to make Carrot Cake Cupcakes. They come together super fast in a food processor. I enjoyed them along with yogurt, banana and nut butter for breakfast throughout the week. My kids actually preferred them without the frosting because they are unpredictable like that. One way or another, you’ll love them too!

Ingredients

• 1 1/2 c (135 g) rolled oats
• 3 med carrots (~220 g or 2 packed cups)
• 1/3 c (80 ml) pineapple (from can or fresh)
• 1/4 c (60 ml) pineapple juice (juice from canned pineapple if using)
• 1/3 c (80 ml) unsalted butter, melted
• 2 large eggs
• 1/3 c agave syrup
• 1/4 c (60 ml) neutral oil like avocado, canola, vegetable or grapeseed
• 1 tsp vanilla
• 2 c (190 g) almond flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup golden raisins (about 50 g)
• For frosting
  • Scant 3/4 cup cream cheese (160 g), room temp (not whipped)
  • 1/3 cup plain whole milk Greek yogurt (80 g)
  • 2 tbsp agave syrup
  • 1/2 tsp vanilla extract
  • Small pinch of salt

Method

1. Preheat oven to 350°
2. In food processor using blade attachment, grind rolled oats until it looks like flour, about 3-5 minutes. Remove to small bowl. Switch to shredder attachment and shred carrots. Remove to second small bowl. Return regular blade attachment.
3. Process pineapple, pineapple juice, melted butter, eggs, agave, neutral oil and vanilla extract until smooth, about a min. Add almond flour, reserved oat flour, cinnamon, baking powder and soda, and salt. Process again until smooth, about a min. Finally, add in shredded carrots and raisins and pulse just until incorporated.
4. Pour batter into 16ish lined cupcake wells. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool in pans.
5. Make icing: Whisk together cream cheese, Greek yogurt, agave syrup, vanilla extract and pinch of salt bowl. Spread icing atop fully cooled cupcakes.

Makes 16 cupcakes

If you’d like to see a reel of me making this, check that out here.