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Carrot Cake Muffins

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 14 Muffins

Ingredients

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

Frosting

  • 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

Instructions

Muffins

  • 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.

Frosting

  • 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.