Grain Free/Low-Carb Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pie with Cream Cheese Frosting

Carrot Cake Whoopie Pie with Cream Cheese Frosting

My very favorite cake is carrot cake with cream cheese frosting. Homemade, store bought, it doesn’t matter, as long as it’s got real cream cheese frosting and the cake is super moist.

I pretty much gave up baking goodies because of the cost of sugar and flour on my diabetic body, but last year I started using almond flour (almond meal). It’s ground almonds. Of course there’s not gluten in it, so it doesn’t rise when you bake it, but the flavor is great – if you like almonds. The downside is that it’s pretty pricy, but when I want a treat, I’ll buy just enough for a recipe.

It took me a long time to find a carrot cake recipe made without flour and sugar that was “good enough” and it took a lot of fiddling to make it have the right texture and moistness.

I think you’ll like this, if you like carrot cake, and want to steer away from flour and sugar.

Of course this recipe could be used to make regular cupcakes, and probably banana bread, too. I just got the whoopie pie pan and I’m having fun with it. Makes smaller-sized treats, too. Great for the kiddo’s (and hubby’s) lunches for school and work.

Once again, remember these are low-carb, but not low calorie. There is a lot of oil in here. These are for treats for us, not something we eat very often.

Yields 24 whoopie pie halves

  • 1 – 1/2 cups blanched almond flour, gently packed

    Liquid Sucralose from Amazon.com

  • 1/2 cup coconut flour – I put shredded unsweetened coconut in my food processor and let it go until it was powder.
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 4 eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup coconut oil, just melted
  • 1/3 cup runny honey
  • 1/4 tsp liquid sucralose (1/2 cup equivalent of sugar or granulated Splenda)
  • 1 teaspoons vanilla extract
  • 2 cups grated carrots

    done cooking – in the pan

  1. Preheat oven to 325 degrees (F).
  2. In a large mixing bowl combine the almond meal, coconut flour, cinnamon, baking soda, nutmeg, ginger, and sea salt.
  3. In a separate mixing bowl, whisk together the eggs, honey, oils, and vanilla.
  4. Carefully stir the wet ingredients into the dry, and mix until just combined. Fold in the grated carrots.
  5. Fill well greased whoopie pie sections just to top.
  6. Bake for 15 min, or until when touched they bounce back. Do not let them get dry/overcooked.
  7. Let cool 10 min in pan before removing. Finish cooling to room temp on rack.

Sugar Free Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/2 tsp vanilla extract (or lemon) – I like lemon J
  • 1/2 tsp liquid sucralose (1 cup equivalent of sugar or granulated Splenda)

Blend together by hand or with mixer. Spread on ½ of a muffin – you can choose either the top or the bottom, whichever way you prefer – and stick another muffin on the top.

Whoopie Pie!

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