Carrot cake with cream cheese frosting is a very popular recipe. Leave it up to humans to take vegetable and bake it into a sweet confection that is absolutely hard to resist. That’s where these Paleo carrot muffins come in. They are made with naturally sweet carrots, plump juicy raisins and give you a satisfying bite without any accompanying guilt after.
In my previous life as a carb-chasing, sugar-loving machine, carrot cake wasn’t at the top of my favorites list, but I appreciated it all the same. I always thought of it as a boring dessert that only adults enjoyed. I mean, who would take a boring vegetable like carrots and morph it into a dessert? Boy have times changed.
But, along with carrot cake or carrot cake muffins, comes extra calories and unwanted fat and sugar. This Paleo carrot cake muffin recipe is truly ahead of the pack. The muffin is moist and delicious as well as gluten free, grain free and dairy free. The ingredients also make this recipe Paleo friendly. It can be enjoyed solo, or paired with an optional dairy free cream cheese frosting, which makes a perfect accompaniment to this tasty treat.
If you do decide to go for the optional frosting though, please note that you are no longer walking in Paleo friendly territory. However, the muffins are still high in fiber, nutrient dense and kid friendly too.
Upon baking, let them cool first, especially if you’ll be adding the optional dairy free frosting.
Some Tips About Making these Carrot Muffins
You don’t have to use coconut oil in these muffins. It can be easily swapped for butter, ghee or pasture raised butter if you prefer. However, if you are truly making a Paleo friendly recipe, the consensus seems to be that butter is out and olive oil or coconut oil is in.
I’ve made it both ways and they are equally delicious. Also, I highly recommend using some cupcake paper liners for easy muffin removal. To get perfectly shaped muffins, use an ice cream scooper to get the right amount of batter in each paper liner.
How to Store Paleo Carrot Muffins
Store in an airtight container in the fridge for up to 5 days. You can also make these gluten free muffins ahead of time and freeze in between pieces of wax paper.
Vegan Cream Cheese Frosting
I was trying to figure out if I should put the dairy free frosting here or just link it for you since you can use the frosting recipe in so many things. In the end, I decided to do both.
Ingredients for these Gluten Free Carrot Muffins:
- almond flour
- tapioca flour
- coconut flakes
- coconut oil
- coconut sugar
- baking soda
- apple cider vinegar
- sea salt
(Read the full recipe below)
- 2 cups shredded carrots
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup unsweetened coconut flakes
- 1/4 cup melted coconut oil
- 1 egg (well beaten)
- 1/4 cup coconut sugar
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/8 tsp sea salt
- * coconut oil spray
- Preheat oven to 350° degrees F.
- In a large bowl, mix dry ingredients (carrots, almond flour, flaked coconut, tapioca flour, baking soda, cinnamon, nutmeg, sea salt)
- In a small bowl, combine wet ingredients (egg, vanilla, coconut oil and apple cider vinegar)
- Add coconut sugar and mix well.
- Slowly add the wet ingredients to the dry ingredients and stir well until combined.
- Fold in walnuts and raisins.
- Spray a cupcake tin using coconut oil spray and fill (using an ice cream scoop) to three-fourths full. (*You can also use paper cupcake liners if you want to skip the dirty dishes).
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before enjoying.
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Amount Per Serving Calories 290Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 23mgSodium 144mgCarbohydrates 20gFiber 4gSugar 9gProtein 5g
These nutrition facts were calculated automatically. Use at your discretion.
Dairy Free Cream Cheese Frosting (Optional)
8 oz dairy free cream cheese frosting (softened)
1/ tsp vanilla extract
3 tbsp maple syrup
Blend in food processor about 30 seconds to one minute until smooth
Other Grain Free Muffin Recipes
If you like carrot recipes, you should try these other healthy carrot recipes:
Want more recipes? Then download my free healthy e-cookbook, “10 Easy and Healthy Recipes that Your Family Will Enjoy”. All recipes are naturally gluten and grain free!