Servings: 1 Prep: 5 mins Cook: 1 min Total: 6 mins
Someone, somewhere, at some point in time decided to run a poorly run test on cooked carrots, deeming them to be INCREDIBLY high glycemic, converting to glucose in the blood MUCH FASTER than regular ol’ table sugar! As a result, these fairly low-carb underground orange sticks have been passed over, time and time again, by most looking to maintain a stable level of blood sugar.
I’m here to tell you … lies. ALL LIES!!
Carrots are fine! They are, in fact, good for you! Cooked, raw, peeled or unpeeled, carrots are NOT going to hurt you. When I really stop and think about it, it’s silly to think that someone, somewhere, at some point in time became obese by a carrot heavy diet. I just really don’t believe that to be true.
Carrots were once thought to have a GI of 90+ (pure glucose is 100, while table sugar is merely 65!). Current reports clock cooked carrots in at closer to 30 or 40, which is fairly low glycemic (lower than sweet potatoes).
THESE sweet carrot and pecan muffins attempt to capture the spirit of a fresh carrot cake, smeared with a bit of cream cheese frosting! It’s pretty amazing what can be done in 60 seconds!
Frosted Carrot Cake OMM with Pecans
Print RateIngredients
Carrot Cake OMM with Pecans
- 2 tbsp golden flaxseed meal
- 2 tbsp almond meal
- 2 tbsp 'Swerve' or other sugar replacement
- 1/2 tsp baking powder
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg freshly ground
- 1 dash salt
- 2 tbsp grated raw carrot
- 1 tbsp chopped toasted pecans
- 1 large whole egg
- 1 tsp fresh whole butter melted
- 1/2 tsp vanilla extract
Cream Cheese Frosting
- 1 1/2 tbsp full fat cream cheese warmed
- 1 tbsp fresh whole butter softened
- 3 tbsp powdered sugar equivalent
- dash vanilla extract
- dash salt
Instructions
- In a wide mouthed coffee mug, combine your flax, almond meal, sugar replacement, baking powder, cinnamon, nutmeg and salt. (I like to grease my mug first, but I don't think it's necessary)
- Mix in your carrots, pecans, egg, butter and vanilla.
- Microwave on high for 60 seconds (90 seconds if using a weaker microwave)
- While the muffin is nuking, beat together your cream cheese, butter, powdered sugar replacement, vanilla and salt. Make sure your cream cheese and butter are soft (leave out at room temperature for a while) before whipping, or else mixing will be difficult, at best.
- Slather some frosting on top. Eat and enjoy!
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* Learn More: More about this recipe and nutrition …
Those look great to me. Just a thought–do you think that if you quadruple the recipe, you would have enough to make maybe an 8×8 or 9×9 square pan worth? Sometimes, I open separate snack baggies and make several of them (dry ingredients only, of course). That really helps to have them made ahead. Plus they travel well and then add the wet ingredients at your destinations.
Hi Linda, absolutely! You could definitely make a mix of the dry ingredients, then add the wet "later". Just make sure you keep the proportions somewhat similar and you should be fine! Also, this IS just a standard muffin batter. It would definitely work in a larger form, as a baked sheet or loaf. Just turn the oven to 350 and let it go until cooked through. I also secretly find them to make OUTSTANDING pancakes! 😀
I tripled the recipe and made this today in a 8×8 baking pan. OMG….it’s delicious!!!!!
Thanks for the info on carrots, although I must confess that I have found that a moderate amount of carrots have never affected my blood sugar; I just try to avoid the "candied" ones, but enjoy the rest.
RE the flaxseed debate: I note that you use flaxseed in this recipe, and chia in others. Are they interchangeable? Flaxseed is much easier to find, and cheaper, too, which makes the questions somewhat distressing to me, and finding ground chia is virtually impossible where I live. Do you think if I whizzed whole seeds in my vita-mix it would work?
Love your chocolate and cinnamon roll OMMs… can’t wait to try the others.
Hi Eric! They are "mostly" interchangeable. It seems to be a better exchange when the volume of the ground chia is about 25% less than the volume listed for flaxseed meal. So, if a recipe asks for 1/4 cup of flaxseed meal, use 3 tbsp of ground chia. I personally grind whole white chia seeds in a coffee grinder. Works like a charm! I can’t comment on the Vita-Mix, as I’ve never used one … that said … people with Vita-Mixes tend to suggest they can do anything! Soups, sauces … take the dog for a walk, etc.! My response, by and large, is to just eat flax sparingly. Short of what I use for the website, I probably eat flax two or three times a year. I’m not going to sweat it, too much, but … I AM glad to know Chia will work (as will psylium husk, but … I’m not sure what the substitution value would be … I haven’t tried it). I hope this helps! 🙂
This in no way shape or form LOW CARB. I am offended that you would try to pass this off as a low carb item. Please low carb is under 30 grams.
Hi Unknown, I think you?re reading my recipes incorrectly. Most all low-carbers I know remove fiber and sugar-alcohols from the total number of carbs. What you should be focusing on is the number of carbs that will impact your blood sugars, usually referred to as ?net? carbs. This is the far right column, and has both sugar alcohols and fibers removed from the equation. The actual number you should focus on is the 5.25 ?net? carbs, not the 79.9 ?total? carbs. I should also say that I?m not trying to present anything as anything other than fact. The information is there for you to make choices. If you do not discount sugar-alcohols and fiber from your carb counts, then I agree that this recipe breaks your own rule. I apologize for that, but it was never my intention to offend. I generally view a low-carb recipe as one which is under 10 ?net? carbs per serving. I have near 400 recipes, at this time, all but about 3 are well under 10 net carbs. It is my hope that you can appreciate the detail in which I?ve presented my recipes ? so that you may make informed decisions. Welcome to my website. Please let me know if there?s any other way in which I can help! 🙂
These were GREAT! I risked it and did not butter the mug the second time around. No problem! Popped right out. (Well, I swish the edges with a thin spatula). I didn’t have any sugar substitute, so I used 1 tbsp of maple syrup and omitted the vanilla. OMG. Fantastic! This is be a regular in our house. Many thanks.
Fantastic, Jodi! Thanks for the tip on not greasing. I don’t think most people grease them, as it’s not really necessary. I continue to … maybe it’s because it’s the chef in me … In any event, I’m thrilled you enjoyed it! Thanks!
HI, this recipe is really exciting me, I just need a bit of assistance with the powdered sugar equivalent. What do you mean by that, I’m in Australia btw, if that makes a difference!!!
Hi Deonne, it’s always a challenge to know what’s available in other countries. It’s often a challenge to know what’s available in different parts of my own country! Almost right across the board, I suggest erythritol sweetening blends, but they can crystalize in high concentrations. As a result, I suggest grinding them to help decrease the crystallization (graininess). <a href="http://www.naturallysweet.com.au/our-products/stevia/naturally-sweet-stevia/naturally-sweet-stevia-1kg-blend" target="_blank">Here’s a product available in Australia</a>. That’s along the lines of the kind of thing I’d recommend, but notice it’s about 8 times sweeter than sugar. So, if a recipe asks for 1 cup of sweetener, if you use THIS product, you’ll want to use about 2 tablespoons (24 grams). I like to put these blends in a coffee grinder, if I can buy them pre-powdered. I hope this helps and makes sense! 🙂
This is just info for DIONNE: I’m an Aussie and I use Natvia. It’s got a sweetness ratio of one-to-one and operates almost exactly like sugar.
And hooray DJ for carrot cake recipes! I have lots of carrots in my fridge and getting sick of making coleslaw, so this will be a great change.
Thank you, Jude!
I’m finding it hard to locate sugar free powdered sugar, any suggestions?
Hi Unknown. My best suggestion is … powder your own! I have a coffee grinder I use for grinding spices, coffee, sweeteners and … other things from time to time (chia seeds comes to mind). Powdering Swerve or Erythritol in one of these is quite easy and only take a moment. I hope this helps!
Is there a difference between almond meal and almond flour? I have almond flour and regular flaxseed meal(not golden)..can I use these? I’m new to baking low carb, but am trying to learn.
Hi Carol, I believe it varies from brand to brand. Technically a flour would be more fine, but chances are … what you’ve got will work quite well. Really, it’s there to cut down on the flax and lend a bit of bulk and variety. It doesn’t do much, structurally. That said, in the future, I’d probably suggest purchasing flour. Regarding the flax … it’ll work just fine! It’ll have a darker color, but the taste and texture will be excellent. Stick with it and keep asking questions! I’m here to help! 🙂
Hi! I was just wondering what the difference in using almaond meal or flour is to using BLANCHED Almond flour- does it effect the carbs? Consistency? Can I use it in this recipe?
Hi Angela, in this particular recipe, it won’t much matter which form of ground almond product you use. It’s the flax that does the structural "heavy lifting". However, typically, most of the time, especially in baked goods, you want the finer "flour". I suppose I put "meal" there because in my mind’s eye, it’s all the same, when the reality is … it’s not. I do believe it varies from brand to brand, so just because it says one thing doesn’t mean its true. Ultimately, you typically want the finer flours (I use Honeyville). Blanched is going to have a slightly higher net carb count (less fiber), but it will also result in more delicate results. Ultimately, I don’t know that the carb count should make that bit of a difference in that it would take A LOT to really make much of a difference and you really shouldn’t eat loads of almond flour baked goods (or loads of anything, for that matter). Change it up. Use hazelnut some of the time. Chia seeds in place of the flax, some of the time. Have eggs some mornings and yogurt others, etc. In any event, I hope something here makes sense and that I’m not just blathering on about nonsense! 🙂
I’m fairly new to this , down 15.5 lbs. LOVE your recipes and have made quite a few so far. I have
a question which probably defeats the purpose of the OMM in the 1st. place but can the batter
be baked in the oven as well ?. I thought of more quantity for the 4 of us and combining to make a
larger cake sometimes. Also off recipe topic, but while I’m here lol, Can I use the scrumptious waffle
recipe for pancakes? My kids and I are crazy over them but just wanted a change 🙂
Hi Nancybeth! First … congrats on the 15.5 lbs! That’s got to feel great! Baking? Yep! I do it all the time. I actually prefer them, this way. I typically multiply the recipes by 4 and bake about 6 muffins. 350 F for 13 to 15 minutes. Or … multiply it by 6 and do it in standard cake pan. This is 350 F for about 24 to 28 minutes (or golden brown and puffy in the middle). Finally … Yep! You can definitely use a waffle batter as a pancake batter. This would also make for a great pancake batter. I used to do something similar in a restaurant a long time ago. It’s quite tasty! 🙂
I made this this morning and it was wonderful!!! My frosting was a tad grainy–I used xylitol that I powdered in my coffee grinder. I will try something else next time. Have you a preferred powdered sweetener here? I think your recipes are winning over my sugar/sweets-loving husband 🙂
Hi Rosemary, at this point, I use pretty much only powdered Swerve, for just about everything. However, even in this it’s still going to have a slight grainy texture. It’s something that I’ve gotten a bit accustomed to. In short, when these sugar alcohols are used in a high concentration, they won’t really dissolve. So, you can use a bit less, which will help it dissolve, or use a blend … so that less sugar-alcohol is being used. So, you could use something like half powdered xylitol and an equivalent potency amounts worth of stevia, or sucralose, for example. This should help maintain the flavor, while diminishing the granularity. I hope this helps … and I’m glad you liked it. It’s a tasty one! 🙂
Thanks for the quick answer and looking forward to making more of your amazing recipes!
Just made these and we love them, and without the frosting this time!
Without the frosting?!?! Wha wha WHA?! 😉 I’ll bet it was still pretty tasty!
What if you don’t have a microwave (like me)?
Any idea how to bake it in the oven?
I’d really love to try this out.
Made this tonight and the mug I use is square & tall so when I cut it in half it is basically the size of 2 cupcakes so I shared it with a friend! Then I liked it so much I made another one for my husband as a treat!! Thank you for sharing such yummy baked good!!
Yvonne, 350 F for about 13 to 15 minutes for muffins or 25 to 28 minutes for a larger cake size. <br /><br />
Sheri ? always nice to share with a friend! 😉
Thank you for your reply DJ. Going to try it out tomorrow. After all, it’s weekend time!
Enjoy it, Yvonne! 🙂
Wonderful recipe, thanks DJ!
Thank you, Jules. Much appreciated! 🙂
Is the math right on the gross carbs Vs net carbs? Seems unclear
—Reply posted by DJ on 1/15/2015
I’m personally still unclear as to which numbers you think are incorrect. I’m happy to help and happy to change things (assuming I made a mistake … which can and does happen). However, I’m not sure I understand which numbers you think are off. Tina, I use Swerve and the recipe’s numbers reflect that. Actually, I just realized that the powdered sweetener is wrong and that it SHOULD be 45 net carbs, not 37.5, but being that it’s an erythritol based sweetener, the net carb total is still zero … In any event, let me know which numbers are off and I’ll investigate. Thanks!
—Reply posted by Tina on 1/15/2015
Fred, I noticed your question, and I have ask the same thing. I do a low carb lifestyle that counts total carbs. All of these seemed extremely high to me as well. Looking into how those numbers are arrived, the sweetener used is showing a very high carb count.I am still not sure how those numbers were arrived at, but I do know that Swerve is 5g per tsp, so I don’t use it, and choose to use a Stevia product instead that is 0 carbs. I hope that helps you.
Fred, every recipe on my website uses the same system and same math. If it’s wrong here … it’s wrong, everywhere. What is the specific issue? It looks right to me, but I’m not sure which numbers are causing the confusion. Let me know and I’ll try and clarify. Thanks!
can you make this in greater quantity? How would you go about it? I’m thinking 12 muffins and baking them in oven….what temp, how long? Thanks!
I just started back on my Low Carb Journey… and I want you to know that I love you. That is all 🙂
Hi Eliza and Demi. Sorry about the delay! I?ve been moving. In any event ?<br /><br />
Demi ? I love you more! 😉 <br /><br />
Eliza, yep! For the most part, you can multiply any recipe and it should work. Things start to fall apart when you make MASSIVE portions, but ? making a recipe double or triple is totally fine. For this, I?d multiply the recipe by about 8 times. That should give you enough batter for 12 muffins. Because things start falling apart above a multiplier of 3 ? I tweaked the numbers, below. Bake at 350 F for about 13 to 15 minutes. <br /><br />
Here?s the updated amounts: <br /><br />
Batter<br />
1 cup golden flaxseed meal<br />
1 cup almond meal<br />
1 cup ‘Swerve’ or other sugar equivalent<br />
1 tbsp baking powder<br />
1/2 tbsp cinnamon, ground<br />
1 tsp nutmeg, freshly ground<br />
1/4 tsp salt<br />
1 cup grated raw carrot<br />
1/2 cup chopped toasted pecans<br />
8 large eggs<br />
2 1/2 fresh whole butter, melted<br />
2 tsp vanilla extract<br />
<br />
Frosting<br />
3/4 cup full fat cream cheese, warmed<br />
1/2 cup fresh whole butter, softened<br />
1 1/2 cup powdered sugar equivalent<br />
1 tsp vanilla extract<br />
1/4 tsp salt<br />
<br />
I hope this helps!
—Reply posted by DJ on 4/12/2015
Daria … Tablespoons. Whoops! :/
—Reply posted by Daria on 4/9/2015
Hi, I was wondering how much butter? 2 1/2 fresh whole butter, melted
Is there a no nut option?
—Reply posted by DJ on 1/15/2015
Sure! Leave out the pecans and use sunflour (flour made from sunflower seeds) in place of the almond meal. That should do it! 🙂
these are awesome! I add pineapple and raisins, plus more carrots and nuts then called for. Ive made my weight goal so I can now add some carbs into my diet?? The Cinnamon Roll OMM is equally amazing. Even day after these are good. I like to zap them for 30 secs.
I don’t like to use the microwave. It seems a shame to cook healthy and then cook it in the microwave.
—Reply posted by DJ on 3/5/2015
I personally far prefer to bake them, but I’d rather people use their microwaves than pick up a small pack of mini-doughnuts at the convenience store. Everyone is at different places in their story … for some a microwave is the better move.
Just have to say delish!!! Just made this for the first time and love it.
—Reply posted by DJ on 4/28/2015
YAY!!!! 🙂
Well I dont think carrots are evil ! I even eat them as a diabetic! I know i know horror or horrors and ultimate sin and a root veggie at that. But taking the time to grate them by hand and fine setting blech blech blech. So i fianlly decided i needed carrot cake bad enough to dig out the grater . I quadrupled the recipe. So in actually it took 9/10 of a carrot to make 8 tbl, of finely grated carrot , and wasnt actually that bad , took under two minutes and that included me trying to gather up and chase little shreds around and get them in the measuring spoon.the whole carrot was 7 carbs. that is with fiber included .so net would be even less.
I used a little less swerve because I didnt have enough. Didnt add raisins ,cut the nut meg in half , I dont like raisins and a lot of nut meg . Added the pecan chips. this recipe is a very giving or forgiving recipe. It turned out great !I have made alot of low carb carrot cakes by alot of the greats in the low carb baking world, and I am talking big names.This was by far the best recipe I have ever tried! It tastes like carrot cake! I loved it !
Now for those of you wondering when you pull it out of the microwave if you did some thing wrong? is thing just really huge ? Its really huge ! i cut them all of them in half and got two per mug. It was very filling too. heavenly! If your not a big eater or making this for a snack not a meal , you can very easily get two servings out of this. Which makes it half the carbs.
Now the frosting ughghgh mixing cream cheese and butter ? , well if its nice and soft sitting out at room temp like the instructions say , you can just mix it right up with a fork , no beaters easy as pie ! no lumps in mine doing it that way either ! the Frosting tastes amazing, its heavely and really really brings out the flavors of the carrot cake. I quadrupled the frosting recipe as well with no problems.I did cut back on the swerve in this becuse I dont want to over the swerve and take a chnce of beconing intolerant to it. I am very sensative to somany things enviornmentally and dietary wise. still tasted amazing , i added in a little liquid splenda because I know I am not sensative to that in large doses.frosting is still amazing even using just 2/3 of the sugar. I love this recipe. Just for clarification I made the cinnamon roll omm and the frosting to go with it exactly per the instructions , when I say it still tastes amazing with lower swerve if that is a concern for you, I have had the original and its amazing too .so i do have a basis for comparison.
I have been low carbing for years and I am here to tell you this one is keeper and worth the effort! and doesnt really take as much effort as it sounds like. If you love it as much as I did you will want to expand the recipe and it is very simple,multiply {{ or count on your fingers if its pre coffee)) the ingredients by 4 and no alterations are needed!
Thanks again DJ
sincerely TJ
this Rrecipe is fabulous , THanks DJ for taking the time to formulate this , I havent had a omm since i tried the original flax nastyness ! blech blech blech , havent has the urge to try one since then either ! your almond flour , flax baking powder mix with swereve is nothinbg like the original ! and i mean NOTHING !
—Reply posted by DJ on 6/11/2015
WOW! Thanks for the write-up and all the kind words, TJ! This should really up several others in determining whether to do this. I think … a very fine vote of confidence! Yep, these are not small. It’s just tough to do a single size serving that is well balanced, when a full egg is involved. The end result is quite large, but… as you said … you can split it! I know many that do this and then toast up the halves fresh, then frost and enjoy. YUM! Thanks again! 🙂
I just made this to serve as my birthday cake, and it was fabulous! Instead of making it in a mug, however, I made it in two silicone cupcake baking cups, which cut the carb count in half. It made two perfect sized cupcakes, one for my birthday and one as an added bonus the day after. Both tasted great! P.S. It didn’t require all of the icing, either, so I ended up with about a tablespoon of that left over as well. Now I’m planning to find a cinnamon roll one minute muffin and use the left over icing on that.
Just curiosity but what does OMM stand for please?
—Reply posted by DJ on 10/14/2017
Hi Anne! One Minute Muffin. Also known as Muffins in a Minute and Mug Cakes. I hope this helps. Enjoy! 😀
This is delicious and tastes like a luxury!
—Reply posted by DJ on 11/29/2017
YAY!! I’m glad you like it! I LOVE the frosting! 🙂
I made this as a 9×9 “cake”. Family loved it. Super easy to make. Will make again to see if I can freeze and vacuum pack individual pieces sans frosting. I love freezing and vacuuming everything. Will let you know how it turns out.