Looking for a new treat to bring to the Easter table this year? These moist and indulgent carrot cake muffins, lightly spiced with cinnamon and pecan, and topped with a tart cream cheese icing are sure to be a crowd pleaser!

Prep Time: 10 minutes|Cook Time 12-15 minutes|Serves: 12 cupcakes 

Carrot Cake Mix:

  • 2 ¼ cups plain flour
  • 1 cup Lakanto Monkfruit Golden Sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • 2  teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 teaspoon vanilla essence
  • 3 large eggs
  • ½ cup chopped pecans
  • ¾ cup milk
  • 1 ½ cups grated carrot

Cream Cheese Icing:

  • 1 cup cream cheese, softened.
  • ½ cup Lakanto Monkfruit Classic Sweetener


  1. Preheat the oven to 180ºC fan forced. Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
  2. Combine all the dry ingredients together in a bowl. 
  3. Combine all the wet ingredients together in a separate bowl. 
  4. Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
  5. Pour the mixture evenly across 12 cupcake cases.
  6. Bake for approx. 12-15 minutes.
  7. Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
  8. Allow the cupcakes to cool completely before icing with the cream cheese frosting.

Recipe thanks to Lakanto

More great Easter recipes and ideas HERE