Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt and baking powder.

In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix until just combined. Divide batter in muffin tins.

Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.