Carrot Cake Muffins
Servings Prep Time
14Muffins 15Minutes
Cook Time
30Minutes
Servings Prep Time
14Muffins 15Minutes
Cook Time
30Minutes
Ingredients
Muffins
  • 2.5Cups CarrotsShredded
  • 1.5Cups Almond Flour
  • 1/2Cups Coconut Flour
  • 2Tsp Baking Powder
  • 4 Eggs
  • 3/4Cup Coconut OilMelted
  • 2Tsp Vanilla Extract
  • 1/2Cup Coconut Sugar
  • 1/2Cup Maple Syrup
  • 3Tsp Cinnamon
  • 1Tsp Nutmeg
Frosting
  • 8Tbsp ButterGrass-Fed
  • 8 Oz Cream CheeseWe used almond milk cream cheese by Kite Hill to reduce amount of dairy!
  • 2Tsp Vanilla Extract
  • 1Cup Powdered SugarOrganic
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.