carrot cake

The Natural Sweet Tooth

Have you noticed?

Longer days, robins hopping around, crocus and daffodils starting to flourish?

It’s here! Spring is finally here!

Maple sugaring season has just ended and couple that with the warmer days and cool nights of spring (to make overwintered carrots super sweet) and you have fresh ingredient nirvana for…

Maple Infused Carrot Cake Cupcakes With Maple Cream Cheese Frosting!

This is a cake you don’t need to feel guilty about. It uses pure, natural, maple syrup and carrots for sweeteners and the accompanying frosting uses healthy fats, keto-friendly monkfruit sweetener and more maple syrup to top the tasty bite off.

Maple Sugar is #1 on my natural sweetener list.

To Find out why and what other sweeteners round out my top five natural sweeteners sign up to get a FREE copy of…

The Natural Sweet Tooth: Your Guide To The Top Five Best Natural Sweeteners!

Maple Infused Carrot Cake Cup Cakes: (Makes about 24)

Cupcake Ingredients:

  • 2 cups organic all-purpose flour

  • 2 tsp. baking soda

  • 1 tsp. sea salt

  • 2 tsp. cinnamon

  • 1 tsp. ginger

  • 1/2 tsp. nutmeg

  • 1 1/3 cup Fox & Glove Farmstead pure maple syrup

  • 3/4 cup coconut oil

  • 4 eggs

  • 3 cups grated carrot

  • 1 cup chopped walnuts (optional)

  • 1/2 cup raisins (optional)


  • Combine flour, baking soda, salt, and spices in a medium bowl.

  • In a large bowl combine maple syrup and coconut oil and mix well.

  • Add eggs one at a time to the syrup/oil mixture, mixing well.

  • Add dry ingredients to the wet mixture, stirring until fully incorporated.

  • Mix in carrots, nuts and raisins.

  • Line a cupcake pan with liners and fill each 3/4 full with cake batter.

  • Bake at 325 degrees Farenheit for about 15 minutes or until an inserted toothpick comes out clean.

  • Cool completely before frosting.

Maple Cream Cheese Frosting:


  • 16 oz cream cheese (softened)

  • 4 oz grass-fed butter (softened)

  • 2 cups of powdered monkfruit sweetener (or organic powdered sugar)

  • 1/4 cup Fox and Glove Farmstead pure maple syrup


  • Cream butter and cream cheese together.

  • Mix in powdered monkfruit.

  • Slowly drizzle and whip in maple syrup.

  • Frost on cooled cupcakes


I hope you enjoy these!

Let me know if you try them out. You can leave me a comment in the section below or email me at cyndi@foxandglovefarmstead.

And remember…

If you are interested in learning more about incorporating natural sweeteners into your recipes don’t forget to sign up for a FREE copy of The Natural Sweet Tooth: Your Guide To The Top Five Best Natural Sweeteners. (See the sign up above in the post or down below in the footer section.)

Bloom & Grow,