Who says you can't have carrot cake?

Every year my family makes a carrot cake for Easter and we decorate it. Everyone gets to put their own design and well sometimes they are quite interesting. This year not only did we make a carrot cake for the family I also made low carb carrot cupcakes for Mary and I. These were absolutely delicious and really didn't take a long time to make. I preferred them over traditional carrot cake!

And that's saying something!!!!!!!

This picture doesn't give the cupcake justice. 

It is the size of a normal cupcake, not a mini. 

Ditch the Carbs has a great recipe and has it for a cake instead of cupcakes. I decided to follow some of the comments and made cupcakes. I also used 8 tbsp of butter instead of 7. A couple of other changes I did, was 1 tsp of Allspice instead of Mixed Spice, no walnuts, and a 1/4 tsp of nutmeg instead of ginger. 

I didn't put all the carrots in the cupcakes and used a small amount in the icing. 

Now for the icing, I modified this significantly from Ditch the Carbs recipe by googling "Cream Cheese Icing". I added, vanilla and butter. This was all to taste and came out amazing. I'm really hoping that I can repeat it. 

Mary and I loved these cupcakes. We didn't feel left out of Easter's annual carrot cake dessert either!

Since this made 12 cupcakes, we each ate one and then froze several. I also gave one to Amber the next day. She enjoyed it!

I'm calling this another Low Carb win!