Carrot Cake Muffins {Gluten Free}

Carrot Cake Muffins {Gluten Free}

I actually made a carrot cake recipe very similar to this recipe – almost identical! But with kids, carrot cake muffins are fun and easier to handle. Plus, cooking is faster than the normal carrot cake! If you need a dairy free icing, try using Kite Hill almond cream cheese. You literally will be fooled that your’re not eating the real deal. If you want added veggies, throw in some shredded zucchini!. Raisins make a great addition as well. Just remember that organic is important since they are heavily sprayed with pesticides, The world is your oyster so take the ideas and run with them!

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! Once you go silicone, you’ll never go back! They also make great play activities for those with little ones!

Make these carrot cake muffins and tag us @nuvitruwellness on Facebook + Instagram, so we can see your creation! We love when you engage with us! Thank you for being a huge support in our community to better people’s well being and health one bite at a time.

Carrot Cake Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 14 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


  • 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



  • Preheat the oven to 375 degrees F.
  • 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!
  • 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.


  • 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 Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. 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 (@nuvitruwellness).

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