Carrot Cake Muffins {Gluten Free}

Carrot Cake, Paleo, Healthy, Dessert, Easter

Carrot Cake Muffins {Gluten Free}

I actually made a carrot cake recipe very similar to this recipe – almost identical! But with kids, muffins are fun and easier to handle. Plus, cooking is faster than the normal carrot cake!

In what I consider a must-have, I highly recommend using baking silicon cups to make clean up easier and less mess in having to pull out the oil spray to line it the muffin tin. If you don’t have a hand mixer, get you one!

Make these carrot cake muffins and tag us @thrivalnutrition on social media, so we can see your creation!

Carrot Cake, Paleo, Healthy, Dessert, Easter
Print Recipe
Carrot Cake Muffins
Carrot Cake, Paleo, Healthy, Dessert, Easter
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
14 Muffins
Ingredients
Muffins
  • 2.5 Cups Carrots Shredded
  • 1.5 Cups Almond Flour
  • 1/2 Cups Coconut Flour
  • 2 Tsp Baking Powder
  • 4 Eggs
  • 3/4 Cup Coconut Oil Melted
  • 2 Tsp Vanilla Extract
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple Syrup
  • 3 Tsp Cinnamon
  • 1 Tsp Nutmeg
Frosting
  • 8 Tbsp Butter Grass-Fed
  • 8 Oz Cream Cheese We used almond milk cream cheese by Kite Hill to reduce amount of dairy!
  • 2 Tsp Vanilla Extract
  • 1 Cup Powdered Sugar Organic
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
14 Muffins
Ingredients
Muffins
  • 2.5 Cups Carrots Shredded
  • 1.5 Cups Almond Flour
  • 1/2 Cups Coconut Flour
  • 2 Tsp Baking Powder
  • 4 Eggs
  • 3/4 Cup Coconut Oil Melted
  • 2 Tsp Vanilla Extract
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple Syrup
  • 3 Tsp Cinnamon
  • 1 Tsp Nutmeg
Frosting
  • 8 Tbsp Butter Grass-Fed
  • 8 Oz Cream Cheese We used almond milk cream cheese by Kite Hill to reduce amount of dairy!
  • 2 Tsp Vanilla Extract
  • 1 Cup Powdered Sugar Organic
Carrot Cake, Paleo, Healthy, Dessert, Easter
Instructions
Muffins
  1. Preheat the oven to 375 degrees F.
  2. In a bowl, add the shredded carrots, almond flour, coconut flour, and baking powder. Mix well. Next, add in the eggs, coconut oil, vanilla extract, coconut sugar, maple syrup and spices and mix well. I used a handheld mixer!
  3. In a muffin tin, line with silicon baking cups. Fill them up 3/4 with mixture. Bake for 30 minutes each. When done, take out of lining and cool them on a cooling rack.
Frosting
  1. Put all of the ingredients into a bowl and use a handheld mixer to mix and combine everything. *Add a little bit of almond milk if you want it to be more 'light and fluffy'. I didn't measure this part - just put a little bit until the desired consistency was achieved.
Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).