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Carrot Cake Muffins (gluten free + paleo)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


A moist + delicious version of traditional carrot cake but without the gluten, grains, or refined sugar (+ a dairy free option.) Perfect for healthy snack or dessert.


  • 1 and 1/2 cups almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder or tapioca flour (like THIS or THIS)
  • 2 tbsp coconut flour (like this)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/4 tsp ground nutmeg
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/4 cup butter, ghee, or coconut oil – melted 
  • 1 and 1/2 cups grated carrot
  • 1/2 cup raisins
  • 1 tbsp fresh ginger, grated
  • 1/2 cup chopped pecans or walnuts


  • 1/3 cup coconut butter (I use THIS brand)
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • pinch of salt
  • hot water


  1. Preheat oven to 350’F.  Line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk together almond flour, arrowroot/tapioca, coconut flour, salt, baking soda, cinnamon, ginger, and nutmeg.  Set aside.
  3. In another bowl, whisk together eggs, maple syrup, and melted fat of choice.  Fold in carrots, raisins, and grated ginger.  
  4. Add wet mixture to dry mixture and stir to combine.  Fold in chopped nuts.  
  5. Divide muffin mixture evenly into 12 muffins liners.  Bake for 20-24 minutes, until golden and toothpick comes out clean in center. Remove from oven, cool for 5 minutes, then remove from tin to cool on wire rack. If using drizzle, be sure to cool muffins completely before adding. 
  6. Prepare drizzle by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in maple syrup .Don’t worry if it gets a bit clumpy. Remove from heat and whisk in vanilla, salt and hot water 1 tablespoon at a time until drizzle is smooth and glossy.  Keep whisking.  It will get there. The amount of water you add depends on how thick or runny you want your drizzle. 


Be sure to start checking these muffins at 20 minutes.  Almond flour can burn rather quickly.

If you opt to make the drizzle, you can simply spoon the mixture on top or drizzle it on like I did. I used a plastic squeeze bottle similar to THIS. You can also use a plastic bag with the tip cut off. PRO TIP: place the muffins on a cooling rack (on top of a baking sheet) when you apply the drizzle for easier clean up.

CREAM CHEESE FROSTING OPTION: If you prefer a cream cheese frosting with your carrot cake muffins, you can whip one up with 4 oz. of cream cheese,  2 tablespoons of maple syrup, and 1/4 tsp of vanilla extract.  Using hand mixer or stand mixer, beat on medium for a few minutes, until smooth, scraping sides as needed. Double the recipe if you want a thick frosting on each muffin.