These carrot cake muffins are made in one bowl and feature a simple cream cheese frosting! They have a moist crumb and require very little prep time.
Adding vegetables to desserts is seriously trendy and delicious.
You are missing out if you’ve never added zucchini to brownies, chocolate cake, or some pumpkin puree to muffins.
The easiest and most common way to sneak vegetables into baked goods is by adding carrots to some cake, and these carrot cake muffins are a surefire win.
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The best carrot muffins
I absolutely adore this recipe for carrot cake muffins – it’s my go-to whenever I want something sweet and comforting. The combination of warm spices, grated carrots, and cream cheese frosting is simply divine.
Perfect for a healthy dessert or even a wholesome breakfast, you have no excuses not to make them.
- Naturally gluten-free. No grains, flour, or refined sugar are needed, but you’d never tell.
- Perfect every time. The texture is moist, fluffy, and full of shredded carrots. The flavor is subtly sweet without being overpowering.
- No fancy ingredients or kitchen mixers are needed.
How to make carrot cake muffins
Like any good muffin recipe, this one has a very simple batter and quick prep time. Honestly, this muffin isn’t just perfect for Easter but anytime you want some carrot cake!
- Almond flour– You must use blanched or superfine almond flour, NOT almond meal. While all of them are essentially almonds, the almond meal still contains their skins of them. This yields a dense muffin instead of a fluffy one.
- Baking soda– Gives the muffins some rise and fluffiness. If you don’t have baking soda, you can add half the amount of baking powder.
- Cinnamon and allspice– Essential spices for any good carrot muffin recipe. The extra cinnamon gives it that added oomph!
- Coconut oil OR butter– melted coconut oil or butter. I prefer using coconut oil, but either can be used.
- Eggs– Room temperature eggs.
- Maple syrup– gives the muffins a subtle sweetness and adds moisture. You can also use honey or agave nectar.
- Shredded carrots– What is carrot cake without shredded carrots? You’ll use a full cup for these muffins.
- Walnuts– Optional, but it gives the muffins some added crunch and texture.
- Raisins– Another optional ingredient that can really add some delicious texture and flavor throughout.
- Vanilla extract. A must for any good muffin.
For the frosting
- Cream cheese– I like to use lower fat cream cheese to keep things lighter.
- Greek yogurt– Non-fat and plain flavored.
- Maple syrup– Adds a touch of sweetness to balance the tart flavors.
In a large mixing bowl, whisk your dry ingredients and mix well. Next, add the rest of your ingredients, except for the carrots and walnuts. Once the batter is made, fold through your carrots and walnuts if using them.
Distribute the batter amongst a 12-count muffin pan lined with paper liners. Bake the muffins for 20 minutes or until a skewer comes out clean. Remove from the oven and let them cool in the tins completely before spreading some frosting.
To make the cream cheese frosting, combine all the ingredients in a mixing bowl and beat on low speed until light and fluffy.
- Do not overbake the muffins, as they continue to cook while they are cooling down.
- If you’d like to make mini muffins, distribute the batter amongst 20 mini muffin liners in a muffin tin. Reduce the bake time to 14-16 minutes.
- If you’d like a thinner frosting, you can drizzle it on instead of pipping it on.
To store: Carrot muffins should always be stored in the refrigerator to ensure they don’t spoil. Keep them covered, and they will keep well for up to 1 week.
To freeze: Place leftover muffins in a ziplock bag and store in the freezer for up to 6 months.
Carrot cake muffins can be a healthier option than traditional cake or muffins, as they often contain grated carrots, a great fiber, and vitamin source. However, they can still be high in sugar and calories, especially with added frosting. Enjoying these muffins in moderation is always a good idea as part of a balanced diet.
To make muffins from a carrot cake mix, simply distribute the batter amongst a 12-count muffin tin and bake for 12-15 minutes or until a toothpick comes out clean.
Yes, you can substitute the oil with unsweetened applesauce for a lower-fat option. The texture of the muffins will be a little dense but still delicious.
This recipe works best with eggs but an egg substitute will also work.
More delicious ways to enjoy carrot cake
Carrot Cake Muffins
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 1/4 cup maple syrup
- 3 large eggs
- 4 tablespoon coconut oil softened (can use butter)
- 1 cup carrots shredded
- 1/4 cup walnuts optional
Cream cheese frosting
- 4 oz cream cheese softened
- 2 tablespoons Greek yogurt
- 1 1/2 tablespoons maple syrup
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill with muffin tins and set aside.
- In a large mixing bowl, mix together your dry ingredients and mix well. Next, add your wet ingredients, except for your carrots and walnuts, and mix until combined. Fold through your carrots and walnuts.
- Distribute the batter amongst the 12 muffin tins. Bake for 20-22 minutes or until a skewer comes out mostly clean.
- Remove from the oven and allow to cool in the pan completely, before frosting.
- To make the frosting, beat together the cream cheese, yogurt and maple syryp until fluffy.
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Do you not recommend doing the grain free version?
I prefer the flourless version 🙂
Hello, I want to start trying some of your recipes, but I had a question for the protein powder. The one you link to is always the vanilla flavor. Do you use that flavor in everything or do you use the chocolate flavor for say…your flourless brownie recipe (link on page is to the vanilla)? I’d like to try both this recipe and the flourless brownies so I’m not sure if I should buy 1 protein powder flavor or two. This is for the growing naturals rice protein powder that is vegan. Thank you.
Hi there! Definitely use chocolate for chocolate-esque recipes 🙂
I made thesense muffins. They are dryer than I expected. In the list for the paleo version u don’t have milk in the ingrediet list. Should I have added the milk mentioned in the first version?
I used 1/2 cup coconut flour
1/2 cup almond flour and 1/2 cup of rice flour. I use these flours weekly for the muffins I regularly. And those muffins are moist unlike the ones I made today.
They don’t generally need milk, unless your particular brand of coconut flour is considerably thicker. Perhaps they were cooked too long?
I’ll try again and let you no how it goes
How many are carrots in grams please, makes one cup of cooker pureed carrots?
I haven’t calculated in grams, unfortunately!
Carrot cake for breakfast? COUNT ME IN! This was super delicious and easy to make – and hey, another excuse to eat more carrot cake? yes please!
Great to hear it!
If I use the butter instead of coconut oil, should it be melted?
Best Carrot muffins I’ve ever made and I new at this almond flour stuff.
Excellent easy recipe, thanks a lot.
Just made these exactly as written and like all your other recipes, it was delicious and so very moist!! Thank you!!
Absolutely the best muffin recipe I’ve ever made! Soooo good!! From The muffin to the frosting! My whole family loved them!