These Grain-Free Carrot Cake Muffins are a MUST bake. They’ve been an instant hit in our homes. You could even say they’ve established a daily craving.
With only a 1/4 cup of coconut flour in them, the mixture goes a long way. These Carrot Cake Muffins are:
- filled with subtle spice and texture.
I made this recipe three times for this photo shoot – first as mini muffins, then as full-sized – it never failed.
I prefer the larger muffins – but the kids enjoyed the smaller portions of the minis. Be warned – our kids only ate these when we left out the added roasted pecans (they have no idea what they’re missing!).
If you’re coming for coffee at my house soon I’ll be happy to whip you up a batch of these heavenly carrot morsels topped with our Maple Cream Cheese Icing (recipe also below).
Step 1: Mix Dry Ingredients and blend pineapple
Preheat oven to 200 degrees celsius.
In a mixing bowl add all your dry ingredients and mix (coconut flour, salt, baking soda, cinnamon, cloves, and nutmeg).
Blend the pineapple slices with 2 tablespoons of pineapple juice, and set aside for later use*.
*If you prefer – you can use 1/4 cup of applesauce in place of 2 slices of pineapple.
Step 2: Grate Carrot
I prefer to shred my carrots with the smallest grate on my grater. The normal size works as well, but I find the cake has a nicer texture this way – the choice is yours.
Set aside for later use.
Step 3: Mix wet ingredients together, then combine with dry ingredients
In a separate mixing bowl mix together your wet ingredients (eggs, coconut oil, maple syrup, vanilla, water, pineapple puree).
Add your wet ingredients to your dry ingredients.
Fold in your carrots and raisins, as well as the nuts if you’re using them.
Step 5: Divide batter and bake
Divide batter into your lined muffin tray (mini or large).
Bake for 15-20minutes. Touch the top of a muffin and if it bounces back and doesn’t feel wet it’s ready.
Step 7: Cool, ice and serve
Remove your mini muffins from the oven, cool and serve.
If you want a more decadent treat as we did, top with our Maple Cream Cheese Icing. Yum.
- 4 tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 eggs
- 4 tablespoons coconut oil
- 4 tablespoons maple syrup
- ¼ teaspoon vanilla
- 2 tablespoons water
- *¼ cup pineapple puree (includes 2 tablespoons of juice)
- 1 cup finely grated carrots (approx. 1 large carrot)
- ¼ cup raisins
- ¼ cup chopped, roasted walnuts/pecans (optional)
- Preheat oven to 200 degrees.
- Mix dry ingredients in a bowl and set aside.
- Puree pineapple slices (you can also use applesauce instead) and set aside.
- Grate carrot.
- Mix wet ingredients in a separate bowl, then add to dry.
- Fold in carrot and raisins, as well as nuts if using them.
- Divide batter and bake for 15-20 minutes. If baking full-sized muffins they will take longer - around 25 minutes.
- Remove muffins and cool.
- Top with our Maple Cream Cheese Icing for a more decadent treat (see recipe below).
Makes 24 mini muffins, 8 normal sized muffins, or 3 mini cake loaves. The mini muffins are great because they are bite-sized - ideal for kids and entertaining.
- 200 grams plain cream cheese
- 1 tablespoon butter (room temperature)
- 4 tablespoons maple syrup
- 4 tablespoons heavy cream
- 1 tsp vanilla extract
- Place cream cheese in your mixing bowl. Use your paddle attachment to soften the cheese and get out all the lumps.
- Add in the rest of the ingredients and mix well.
- Place in the fridge for 15 minutes. This will make the icing stiffer and easier to spread or pipe onto your cake or muffins.