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Paleo Carrot Cake Muffins

Apr 9, 2013 · 63 Comments

It’s springtime in Alaska, which ultimately means blizzard like conditions. I keep painting my toenails and wearing my flip flops around the house hoping it will improve the weather outside. No such luck. oh well… I tried! 😉

Outside may definitely still look like winter, but inside… inside it’s springtime full speed ahead!

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I’m really excited to share this recipe with you! These healthy and Delicious Paleo Carrot Cake Muffins are heavenly. They are moist and flavorful, yet not too sweet or too oily. Perfect for a quick breakfast or snack, and they are 100% kid approved by the Ancheta girls.

Oh! And you can thank me later for the instant potpourri. These muffins will fill your home with the wonderful aroma of cinnamon, nutmeg and ginger while they are baking (and who doesn’t love that?).

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Grain Free Carrot Cake Muffins
Yields 15 muffins

1 ½ cups blanched almond flour, gently packed
¼ cup coconut flour
2 teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon sea salt
4 eggs, at room temperature
¾ cup apple sauce, at room temperature
⅓ cup runny honey
¼ cup coconut oil, just melted
1 teaspoons vanilla extract
2 cups grated carrots

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl combine the almond meal, coconut flour, cinnamon, baking soda, nutmeg, ginger, and sea salt.
  3. In a separate mixing bowl, whisk together the eggs, apple sauce, honey, coconut oil, and vanilla.
  4. Carefully stir the wet ingredients into the dry, and mix until just combined. Fold in the grated carrots.
  5. Divide the dough into 15 paper lined muffin tins and then bake for 20 – 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the tins and place on metal racks to cool. 

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So what’s the weather like where you are?

Enjoy!
xo,
Megan

 

« Quick & Healthy Meal in Under 30 – Sausage & Veggies
Paleo Chicken Tenders »

Gluten Free, Gluten Free Breakfasts, Paleo breakfast, carrot cake, carrots, casein free, corn free, dairy free, GAPS, gluten free, kid friendly, muffins, paleo, Paleo/Grain Free, primal, refined sugar free, soy free, whole food

Reader Interactions

Comments

  1. AmityShay says

    April 09, 2013 at 6:01 pm

    These look amazing I cannot wait to try!!!!!! Love love love. Will buy almond& coconut flour tomorrow! And share your lovely creation! Isn’t recipe writing, like giving birth through your soul, love it!

    Reply
  2. Beth says

    April 10, 2013 at 6:21 am

    These would be totally good with coconut butter drizzled over the top 🙂

    Reply
  3. Vicky says

    April 10, 2013 at 8:07 am

    Wow! These look good Megan! Yum, yum, yum! I love carrot cakes and this is another to add to my collection of recipes! I will share later on my Afternoon tea FB page xo

    Reply
  4. amber says

    April 10, 2013 at 8:17 am

    Oh wow, Meg. These look fantastic!!! Great recipe.

    Reply
  5. Laura @ Gluten Free Pantry says

    April 10, 2013 at 1:25 pm

    These muffins look divine Megan! We just finished three weeks of nonstop guests at our house. I hope I can get back to the kitchen now and start playing around with almond and coconut flours again soon. In the meantime, I am going to follow this recipe and whip me up some amazing carrot cake muffins. Thanks pretty lady for another fantastic recipe!

    Reply
  6. Debbie says

    April 11, 2013 at 2:50 pm

    Thanks Megan!
    Can’t wait to try your recipe. I love coconut oil and flour and use them often!
    You asked about the weather here? In Wisconsin…Well even though it is spring…it sure feels like weather yet as we just experienced storm Helen and she was ice and rain! Lots of people were with out electricity for a major part of the day. We were one of the lucky ones!

    Reply
  7. Miz Helen says

    April 13, 2013 at 11:24 am

    Hi Megan,
    Your Carrot Cake Muffins look delicious! Thank you so much for sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

    Reply
  8. Jyoti says

    April 15, 2013 at 4:48 pm

    Can these be made with egg replacer? Looks delish! Thanks for sharing.

    Reply
    • Megan says

      April 15, 2013 at 10:25 pm

      Hi Jyoti,
      No, I’m afraid using egg replacer will not work in this recipe.
      Megan

      Reply
  9. RoseAG says

    May 02, 2013 at 10:55 am

    Ok, that owl mug is absolutely adorable! I gotta get one for me and my owl-obsessed girlfriend. Where did you find it? Do you know the company/brand?
    p.s. The carrot cake muffins would be totally yum with a cup of chia tea (in my very own owl mug!) 🙂

    Reply
    • Megan says

      May 02, 2013 at 2:17 pm

      Hi Rose! Yes, I love my owl mug! They make a tea set too that my hubby got me for my birthday. Are you here in Alaska? If so, you can buy them at Summit Tea and Spice Company. If you are not local, you can also buy them online via Amazon. Here is the link to the tea set. And here is the link to the mug. 🙂 Megan

      Reply
      • RoseAG says

        May 03, 2013 at 10:40 am

        Thanks Megan! I live in the DC area. Sorry I can’t visit the tea and spice shop – I could have done some major damage there! Thank goodness for Amazon!

        Reply
  10. Katie @ Produce on Parade says

    May 21, 2013 at 2:28 pm

    Talk about a crazy spring we had, huh?? In the Palmer area it snowed like mad! Of course it all melted and now the green grass is starting to poke through! 🙂

    Reply
    • Megan says

      May 22, 2013 at 9:24 am

      Hi Katie! I’m so glad you found me! I’m not far from you (Wasilla). I don’t think we got as much snow as Palmer, but we got enough. Lol. Bring on summer!! 🙂
      Megan

      Reply
  11. Nikki says

    May 29, 2013 at 11:17 am

    OMGG–Oh My Good Golly!!! These are super tasty…just took them out of the oven. Thanks for the great recipe.

    Reply
    • Megan says

      May 30, 2013 at 11:15 pm

      You are welcome! I’m glad you enjoyed them, Nikki!
      😉 Megan

      Reply
    • Nikki says

      August 14, 2013 at 1:32 pm

      Making them again. Using fresh carrots out of my garden and doubled the recipe this time. These were soooooo good!!!!!

      Reply
      • Megan says

        August 14, 2013 at 7:21 pm

        Yeah – and double yeah for fresh carrots from the garden! 😉 Thanks so much for sharing – I’m so glad you like them! 🙂

        Reply
  12. Helen Brindell says

    June 14, 2013 at 9:47 pm

    These look wonderful. Could this batter be baked in a 9in. round pan as a gluten free cake?

    Reply
    • Megan says

      June 16, 2013 at 6:09 pm

      Hi Helen! I’m not sure because I haven’t tried baking it in a cake round.
      🙂 Megan

      Reply
  13. Theresa says

    July 05, 2013 at 1:42 am

    Hi Megan-
    Thought you’d like to know- I just placed these muffins in my oven in Johannesburg , South Africa! Thanks so much for sharing the recipe- I have been searching for a suitable recipe that is not too dry and this one is perfect!! (I particularly like the fact that it has only a small quantity of the pineapple flour… My previous attempts with more of this flour have not been successfull) The weather in Johannesburg today is a bit chilly (it IS winter) but our chilly is nowhere near your chilly! note- I’m going to hunt down some sugar free apple sauce – unfortunately the one made with sugar was all I could find-

    Reply
  14. Julie says

    August 23, 2013 at 1:52 pm

    I just made these and they turned out fantastic! Followed the directions and ingredients except I didn’t have apple sauce so I grated a 3/4 cup of fresh apple with skin. Thank you for the recipe! I have been missing breads and these muffins have satisfied me completely.

    Reply
    • Megan says

      August 23, 2013 at 4:41 pm

      That’s fantastic! You’re very welcome, Julie! Glad you enjoyed them. 🙂
      Megan

      Reply
  15. Christine says

    September 08, 2013 at 4:18 pm

    Hi Megan,
    I had some organic carrots left over in the fridge and did not know what I was going to do with them, it was not an option to throw them into the trash, so I went to the web just to look for recipes and I came across yours. I grated those carrots and ended up with 8 cups so I took and used my foodsaver to vacuum seal 4 bags, 2 cups each and placed them in the freezer, I love the smell of spices such as cinnamon, nutmeg and ginger in the fall, it just makes the home smell so good and what makes it even better I already have all the ingredients in my cabinets so I can’t wait to make these, thanks for a great recipe!!!!

    Reply
    • Megan says

      September 08, 2013 at 6:17 pm

      You are so welcome, Christine! 😉 Enjoy them!
      Megan

      Reply
  16. Aisha says

    October 07, 2013 at 1:32 am

    Hi Megan,

    I baked these babies twice and they were DEEEEEELISH. Two questions,
    1. The applesauce you call for – should it be sweetend or unsweetened? I’m following this recipe for making my own applesauce http://www.paleocupboard.com/applesauce.html
    2. Are the muffins supposed to be oily on the outside? I love that they are super moist from the inside.
    Thanks a lot again for sharing this recipe – these are my favorite for sure!

    Reply
    • Megan says

      October 07, 2013 at 1:08 pm

      Hi Aisha,
      I’m so happy you enjoyed them! 🙂
      1. Unsweetened applesauce! Thank you so much for catching that and sorry I wasn’t clear (I’ll go back and update my directions).
      2. They will be a little oily on the outside, but shouldn’t be overwhelmingly so. Almond flour baked goods tend to be a little bit more on the oily side – this is because of the natural oils found in the almond itself.
      Thank you so much, and you’re VERY welcome!
      Hugs,
      Megan

      Reply
  17. Jess says

    November 13, 2013 at 6:38 am

    Hi Megan! I stumbled on this recipe while searching for a healthy paleo muffin recipe, and I’m so glad I found it and your blog! I’m currently eating a mostly paleo diet as part of my journey to heal my gut and recover from chronic fatigue. I’m always very interested to hear other people’s stories of regaining their health through dietary changes and I’m so happy to read how diet has helped you.

    Anyway, I made these muffins last night and they were fantastic! I look forward to trying more of your grain-free recipes!

    Reply
  18. mart says

    November 23, 2013 at 8:40 pm

    Do you think I could substitute pumpkin or banana for the applesauce? Or do you have other suggestions for skipping the applesauce? My house can’t have apples, due to FructMal. Thanks – I would love to make these.

    Reply
    • Megan says

      November 23, 2013 at 9:14 pm

      I would think pumpkin, banana, or even pear puree would possibly work (but I haven’t tried it myself).
      😉 Megan

      Reply
    • Tara says

      December 06, 2013 at 7:27 am

      I have replaced applesauce in other muffin recipes with chia gel with happy results!

      Reply
    • Amanda says

      April 14, 2015 at 11:45 am

      Yes! You can replace the applesauce with a banana. I didn’t have any so I had to sub a banana and it turned out amazing!

      Reply
      • Megan says

        April 15, 2015 at 7:23 pm

        That’s awesome! Thanks for sharing, Amanda!

        Reply
  19. Mercedes says

    November 24, 2013 at 3:37 am

    Hi Megan,
    Do you think this recipe would work if the almond flour is replaced? We also deal with nut allergies 🙁
    If so, which GF flour(s) would you recommend to substitute it with? We are ok with coconut
    Thank you!

    Reply
    • Megan says

      November 24, 2013 at 11:39 am

      Hi Mercedes,
      I wouldn’t recommend replacing the almond flour in this recipe. Almond flour acts much differently than a typical gluten free flour. It’s very high in fat, so there would be other compensations you’d have to make to convert this recipe to almond flour-free. I think you’d be better off finding another recipe already written as gluten-free (not grain free). ;( Sorry!!
      Megan

      Reply
  20. Mercedes says

    November 24, 2013 at 4:04 pm

    Thanks Megan

    Reply
  21. Cassidy @ Cassidy's Craveable Creations says

    February 25, 2014 at 5:11 am

    These look absolutely delicious Megan!!! I can’t wait for spring too – we live in Oklahoma and we have a nice day once or twice a week just to tease us! I’m so tired of the cold, dreary weather, carrot cake muffins might be just the fix 🙂

    -Cassidy

    Reply
  22. Donna says

    April 11, 2014 at 11:12 pm

    The weather here is insane just sitting out tropical cyclone “ita” in Cairns, Queensland Australia.
    Thanks for the recipe.
    Donna

    Reply
  23. Helen says

    April 15, 2014 at 4:51 am

    I made these yesterday and they were delicious! Came out just like the picture, and even my 8 1/2 year old daughter loved them! My husband ate 2 for dessert. Its a great recipe that actually works and looks like your picture! Many Thanks!!!

    Reply
  24. Jennifer says

    April 17, 2014 at 9:41 pm

    Hi Megan,
    I’m still very new to Gluten Free and this recipe looks amazing! I can’t wait to try it.
    Right now I’m staying off of all sugars, including Honey. If I substituted the honey with Stevia, how much would I need to use?
    Thanks,
    Jennifer

    Reply
    • Megan says

      April 18, 2014 at 8:34 am

      Hi Jennifer,
      I don’t recommend making these without the honey. Honey not only helps bind the ingredients together, but it provides moisture. Removing it from the recipe would result in very dry, nearly non-edible muffins. 🙁 If you need sugar free, I recommend you look specifically for recipes written using stevia. You might try my friend, Ricki Heller’s, website. She has several recipes using stevia.
      Good luck!
      Megan

      Reply
  25. Marykay says

    April 24, 2014 at 6:50 pm

    I know this is an older recipe but I just found it via Pinterest. I made these last week for Easter and they were a hit even with the relatives who usually eat regular carrot cake. The kids enjoyed them so much we are making a double batch tonight and plan to freeze some to have on hand later. Thanks so much for sharing!!!

    Reply
  26. Diane says

    October 25, 2014 at 4:26 pm

    Hi,
    My husband and I are from New Zealand, and have not long started on our paleo journey, I made these muffins for a treat and both hubby and myself loved them… thank you

    Reply
  27. Stephanie says

    January 09, 2015 at 5:07 pm

    These were so good! I substituted out the carrots for a mixture of sweet potato, orange and carrot pulp that I had left over from a juice I made. They took care of my sweet tooth and allowed me to use food that normally gets thrown away!

    Reply
  28. Anne Walton says

    January 15, 2015 at 6:23 am

    Can i make this batter into a cake?

    Reply
    • Megan says

      January 17, 2015 at 9:28 am

      Hi Anne,
      I’ve never tried it before, so I’m not sure if it will work or not.
      Megan

      Reply
  29. Danielle @ Poor and Gluten Free says

    January 28, 2015 at 9:16 am

    These look sooo good, Megan! I’d love for you to share them on the Waste Not Want Not Wednesday party over at http://poorandglutenfree.blogspot.ca/ 🙂

    Reply
  30. Bryan says

    May 24, 2015 at 9:49 am

    after purchasing all of the ingredients i discovered that the place where i was baking did not have a muffin tin…so i did what any good baker worth their weight in almond flour would do…i improvised…and converted the recipe to a loaf! it was incredibly good! i only modified the baking time for an additional half hour. i baked it in a standard loaf pan. this was amazing! it was certainly moist, however. had i known the moisture content would have been so high i would have used only 1/2 c of applesauce, but, nonetheless, it was great. the moisture content was balanced out perfectly with a superior crust!

    Reply
  31. Maryanne Jacobsen says

    August 03, 2015 at 10:48 am

    These were wonderful- moist and tasty! I replaced the almond flour with raw almonds that I ground in the the food processor. Gave the muffins a really nice crunch. We juice regularly and I save the remains of the carrots in the fridge in a zip-lock bag. That’s what I used instead of grated carrots. Thanks for the recipe. Will definitely be making these again!

    Reply
  32. Molly says

    January 15, 2016 at 3:55 am

    Hi, do you think I could use maple syrup instead of honey? Thanks!

    Reply
    • Megan says

      January 17, 2016 at 2:38 pm

      Absolutely, Molly!

      Reply
  33. Brook says

    February 09, 2016 at 11:55 am

    It’s a snowy day here in the blue ridge mountains and I stumbled upon this amazing recipe! The flavors are perfect for a special treat or alongside my morning smoothie. Thanks for posting!

    Reply
  34. April says

    August 27, 2016 at 3:48 am

    Can these be frozen? How should they be stored? Thanks so much.

    Reply
    • Megan says

      September 05, 2016 at 7:29 pm

      I’ve never frozen these before, but I wouldn’t hesitate to try it. I’d wrap each individually, and then freeze in a large sealable bag. 😉

      Reply
  35. Jan says

    July 01, 2020 at 4:50 pm

    I was wanting to bake some of the carrot cake muffins ahead of having company and freeze them. I scrolled through several comments and don’t see where anyone said they were good frozen and warmed in the microwave. Maybe it is because they don’t last long because they are so yummy. I added pecans and raisins to mine. Would someone let me know if they have tried freezing them.

    Reply
    • Mēgan says

      September 25, 2020 at 3:01 pm

      Hi Jan,
      Hahaha. I think you hit the nail on the head! I’ve never tried freezing these because they never last long. 😉 That said, I’ve frozen other almond flour muffins and they freeze and thaw beautifully. So I’d imagine these would also do well.

      Reply

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megan ancheta

HEY! I’M MĒGAN.

Wife, mother, and gluten-free baker of 13+ years. Here you’ll find my tasty from-scratch recipes that are always gluten-free and dairy-free, with some vegan and grain-free, too.

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