Carrot Cake Muffins

by | Jul 17, 2019 | Dessert, Paleo

These soft and fluffy Paleo Carrot Cake Muffins are made with almond flour and the perfect combination of warming spices of cinnamon, nutmeg and ginger. A delicious grain-free treat!

I was instantly in love with these muffins when I first made them a couple weeks ago. They have the perfect marriage of sweetness and spice, but are of course free of all the typical junk you’d find in a regular store-bought muffin. They’re also grain-free!

These Carrot Cake Muffins are made with blanched almond flour and arrowroot starch (similar to corn starch), one of my favourite combinations for a soft, fluffy result. They also have grated carrots, cinnamon, nutmeg and ginger, and maple syrup to sweeten. As with many desserts — including the ones I like to make — sea salt always seems to be the key ingredient! It rounds out all the flavours and really enhances the sweetness nicely.

This recipe uses 1/4 cup of maple syrup but if you prefer your treats a little less sweet, use 1/8 cup. Honey will also work well in this recipe.

How to Make Carrot Cake Muffins

  1. Grate one small carrot (I use a cheese grater for this)
  2. Mix together dry ingredients and wet ingredients in separate bowls. Eggs should be at room temperature so that they don’t solidify the coconut oil while stirring!
  3. Stir wet ingredients into dry until thoroughly combined
  4. Add batter evenly to muffin cups and bake until toothpick comes out clean
  5. Cool for a few minutes and enjoy!
4.5 from 2 votes
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Paleo Carrot Cake Muffins

A delicious grain-free take on carrot cake muffins made with almond flour and arrowroot starch.

Course Dessert
Cuisine Dairy-free, Gluten-free, Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 muffins
Author Meghan Livingstone

Ingredients

  • 1 + 1/4 cup almond flour
  • 1/4 cup arrowroot starch
  • 1/2 cup grated carrots
  • 1/4 cup maple syrup use 1/8 cup if you prefer less sweet
  • 2 eggs, room temperature
  • 2 tbsp coconut oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Instructions

  1. Preheat oven to 350F.

  2. In medium sized bowl, mix together all dry ingredients (flours, spices, and baking soda). In separate bowl, mix together all remaining ingredients (eggs, syrup, oil, and carrot). Eggs should be room temperature so they don't solidify the coconut oil while stirring!

  3. Add wet ingredients to dry and mix well, until smooth.

  4. Divide batter evenly into muffin cups and bake for 20 minutes, until a fork or toothpick comes out clean.

  5. Let cool for 5-10 minutes and enjoy!

Tag me on Instagram @meghanlivingstone with your delicious Paleo Carrot Cake Muffin creations!

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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12 Comments

  1. Karen Luther

    4 stars
    I made both these delicious recipes, both easy to make and very delicious.

    Reply
    • Meghan

      Yay! So happy to hear 🙂

      Reply
    • Stefana

      5 stars
      I prepared these delicious muffins yesterday…they are delicious! Thank you Meghan for all the good quality content/recipes you are creating!

      Reply
      • Meghan

        I’m so happy you liked them Stefana! One of my favourite recipes 🙂

        Reply
  2. Autumn

    Could I make this with coconut flour instead?

    Reply
    • Meghan

      Hi there! You could but it won’t produce the same texture as the recipe. I’m sure they’d still taste good though!

      Reply
  3. Faye Hopkins

    These look yummy. I don’t tolerate eggs however, could I replace with chia eggs?

    Reply
    • Meghan

      Hi Faye! You could try making this with chia/flax eggs. It should work although may have a slightly different texture. If you do, let me know how it turns out 🙂

      Reply
  4. Laura

    Hey, love these muffins, any idea why did they turn out so dry (was thinking they should be more moist)? I did everything exactly according to your measurements 🙁

    Reply
    • Meghan

      Hey Laura! Interesting! You could try adding an extra 1/2 – 1 tablespoon of coconut oil next time. Also, just as a note, make sure to not over-bake them as that can dry them out, too. Reducing the baking time by a couple of minutes might help, depending on your oven. Let me know if they turn out more moist if you make them again 🙂

      Reply
  5. Yahel Matodzi

    I love that your recipes don’t have complicated ingredients and methods….and they always come out PERFECT. Thanks so much Meg…:-)

    Reply
    • Meghan

      Thanks so much for the feedback Yahel – and I’m so glad you’ve been enjoying some of my recipes!

      Reply

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MEGHAN LIVINGSTONE, CNP

Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for healthy, simple living. I’m here to inspire you to listen to your body, eat mindfully and wholesomely, and create a fulfilling life that’s completely unique to you.

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