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Paleo Carrot Cake Muffins

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 1/2 cups blanched almond flour, gently packed
1/4 cup coconut flour
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
4 eggs, at room temperature
3/4 cup apple sauce, at room temperature
1/3 cup runny honey
1/4 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?



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Wednesday 1st of July 2020

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.


Friday 25th of September 2020

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.


Saturday 27th of August 2016

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


Monday 5th of September 2016

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. ;)

Gluten-Free Corn-Free Cornbread Muffins with Jalapenos

Wednesday 23rd of March 2016

[…] the last MMM event, Megan shared her Delicious Carrot Cake Muffins, a paleo recipe. Think individually portioned, portable carrot cake. Yum. I could share many more […]


Tuesday 9th of February 2016

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!


Friday 15th of January 2016

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


Sunday 17th of January 2016

Absolutely, Molly!