These healthy, gluten free carrot cake muffins are my new obsession. They’re delicious just as they are, but downright incredible when slathered with a maple cream cheese frosting. AND (drum-roll, please) you don’t even need to break out your mixing bowls to make them. That’s right, friends; these are the EASIEST carrot cake muffins you’ll ever make!

Close up of a gluten free carrot cake muffin with a bite taken out.

Gluten free carrot cake muffins

The muffins are made with a base of almond flour and coconut flour, making them gluten free and grain free. They’re also naturally sweetened with maple syrup and can easily be made paleo (see below).

With carrots, raisins, nuts and warming spices, these are healthy carrot cake muffins that taste just like the original.

All of the ingredients for the carrot cake muffins arranged on a work surface and labeled.

Carrot cake muffins in the Vitamix

Even better, the muffins get made entirely in the Vitamix or food processor! That means NO shredding of carrots and NO mixing bowls – the Vitamix handles everything from the chopping of carrots to the mixing of the batter (woot woot!). They’re a cinch to make, and clean-up is a breeze.

Process shot showing chopped carrots in a Vitamix blender.
Process shot showing the carrot cake muffin batter in a Vitamix blender.

Healthy cream cheese frosting

While the muffins are delicious on their own, you can slather them with a healthy cream cheese frosting if you want to take them over the top. MEANING IT WILL FEEL LIKE YOU’RE EATING CUPCAKES FOR BREAKFAST!

That last part got me a little excited.

Hand blender mixing the maple cream cheese frosting in a bowl.

Paleo carrot cake muffins

For paleo carrot cake muffins, simply omit the frosting or top the cupcakes with maple-sweetened coconut whipped cream instead!

Paleo carrot cake muffins on a cooling rack.

FAQ

How should I store carrot cake muffins?

The unfrosted muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Once frosted, the cupcakes can be refrigerated for up to 3 days.

How do I make carrot cake muffins in a Vitamix?

First, finely chop carrots in a Vitamix, then transfer to a bowl. Add the wet ingredients to the Vitamix and blend. Sprinkle in the dry ingredients and pulse to incorporate. Stir in the chopped carrots, raisins, and nuts, if using.

What if I don’t have a Vitamix?

You can make these carrot cake muffins in a food processor instead! Follow the same instructions.

Healthy carrot cake muffins topped with maple cream cheese frosting, with a knife alongside.

Gluten free carrot cake muffin tips:

  • When baking muffins it’s best to use a light colored pan, as dark pans can cause the bottoms and sides to darken too quickly.
  • I prefer to cook these muffins in oiled pans, but you can use paper liners if you prefer. Just be sure to let the muffins cool completely, otherwise they might stick to the liners.
  • I highly recommend investing in a kitchen scale, especially when working with gluten free flours. They’re not very expensive, and they make baking much easier (no measuring cups to wash!) and far more accurate (meaning better baked goods!).
  • I use Bob’s Red Mill almond flour and coconut flour, since they’re easy to find, affordable and reliably fresh.
  • If you don’t have a Vitamix you can use a Food Processor.
  • If it’s an actual cake you’re after, don’t miss this Healthy Carrot Cake Recipe!
Close up of a carrot cake muffin topped with cream cheese frosting and chopped pecans.

Other healthy breakfasts and snacks to try:

*Thank you to Vitamix for sponsoring this post! I was compensated for this post, but all opinions and recipes are my own.

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Gluten Free Carrot Cake Muffins with Maple Cream Cheese Frosting (Paleo Option))

These healthy, naturally sweetened carrot cake muffins are gluten-free, grain-free, and are packed with carrots, but who cares, because THEY TASTE JUST LIKE CARROT CAKE! Oh, and did I mention that they get slathered with a maple cream cheese frosting?! Best of all, the batter gets made entirely in the Vitamix (or in a food processor). I encourage you to use an inexpensive scale when making these muffins—it’s not only easier (you won’t have to mess with a ton of measuring cups) but it’s also far more accurate. Be sure to check out my other muffin making tips above! These muffins are even better the next day, after all of the flavors have had time to meld.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: carrot cake muffins, easy carrot cake muffins, healthy carrot cake recipe
Servings: 11 Muffins

Ingredients

  • Coconut oil or cooking spray for muffin tins
  • ½ cup (70 g) raisins
  • 3 medium carrots (220 g), peeled, trimmed and coarsely chopped
  • 3 large eggs
  • ¼ cup (80 g) maple syrup
  • ¼ cup coconut oil (48 g), melted and cooled slightly
  • 2 tablespoons unsweetened nut milk or regular milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1 ¼ cup (125 g) finely ground almond flour
  • ¼ cup (25 g) coconut flour
  • ¼ cup (25 g) shredded unsweetened coconut
  • 2 teaspoons cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1/3 cup (38 g) chopped walnuts or pecans, optional
  • Maple Cream Cheese Frosting (optional), see recipe below

Instructions

  • Preheat the oven to 350˚F. Grease 11 muffin cups generously with coconut oil or cooking spray.
  • Cover the raisins with warm water and let sit.
  • Place the carrots in the Vitamix or food processor. If using the Vitamix, turn the machine on and gradually increase to medium speed (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped (it will only take a few seconds). If using the food processor, pulse the carrots until very finely chopped. Transfer to a bowl.
  • Place the container back on the base (no need to wash it—it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, coconut oil, milk, lemon juice, ginger and vanilla. Blend until smooth.
  • Sprinkle in the almond flour, coconut flour, coconut, cinnamon, nutmeg, baking soda and salt. Blend on low (Variable 2 or 3) or pulse (if using a food processor) until incorporated.
  • Drain the raisins, and add them to the batter along with the chopped carrots and nuts (if using). Blend on low (Variable 1), stirring with the tamper, or pulse if using a food processor, until just incorporated. Using a rubber spatula, scrape the sides and stir to fully incorporate all of the ingredients.
  • Scoop the mixture into the prepared muffin cups (an ice cream scoop works great for this). Bake 30-35 minutes, until the muffins are golden on top and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer the muffins to a cooling rack and let cool completely. 

Notes

Make it Ahead: The unfrosted muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Once frosted, the cupcakes can be refrigerated for up to 3 days.
Tips:
  • When baking muffins it’s best to use a light colored pan, as dark pans can cause the bottoms and sides to darken too quickly.
  • I prefer to cook these muffins in oiled pans, but you can use paper liners if you prefer. Just be sure to let the muffins cool completely, otherwise they might stick to the liners.
  • I highly recommend investing in a kitchen scale, especially when working with gluten free flours. They’re not very expensive, and they make baking much easier (no measuring cups to wash!) and far more accurate (meaning better baked goods!).
  • I use Bob’s Red Mill almond flour and coconut flour, since they’re easy to find, affordable and reliably fresh.
  • If you don’t have a Vitamix you can use a Food Processor.
  • If it’s an actual cake you’re after, don’t miss this Healthy Carrot Cake Recipe!

Maple Cream Cheese Frosting

This irresistibly light and creamy frosting is made with only 2 ingredients! Make sure your cream cheese is at room temperature before making the frosting.
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: maple cream cheese frosting
Servings: 11 muffins

Ingredients

  • ½ cup cream cheese (110 g), at room temperature
  • 3 tablespoons maple syrup

Instructions

  • Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Very slowly drizzle in the maple syrup in a thin stream while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth. 

Notes

Tips:
  • It’s important that the cream cheese is fully softened to room temperature before beating, otherwise you might get lumps. 
  • Beating the maple syrup into the cream cheese in a slow, steady stream also prevents lumps.

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