Desserts

Simple Almond Flour Carrot Cake Muffins

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Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

I used to dislike carrot cake as a kid. I remember thinking, “Why would anyone put carrots in cake?!” It was beyond me. But that was until I decided to give it a try and now it’s one of my favorite cake recipes.

What is in Carrot Cake?

Well the first obvious choice are carrots, but unlike most carrot cake recipes, I used almond flour and eggs to really make this carrot cake gluten-free and moist.

  • Coconut sugar
  • Vegan coconut butter
  • Vanilla
  • Eggs
  • Almond flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Nutmeg
  • Salt
  • Carrots
  • Pecans
Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

Substitutions

Coconut sugar can be subbed for regular sugar, or any other sweetener.

Vegan coconut butter can be subbed for regular butter or any other non-dairy butter.

I have not tested this recipe without eggs or using a different flour yet. If you try, please let me know in the comments below!

Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

How to make Carrot Cake Muffins

These gluten-free carrot cake muffins are so vibrant. This recipe calls for 3 cups of shredded carrots, unlike most recipes that only call for 1-1.5 cups. But trust me, you still do not taste the carrots.

To start, you will want to preheat your oven to 350F and prepare a muffin tin by either lining it with liners, or spraying with non-stick spray. I used the latter method.

While your oven is preheating, you can then prep your carrots by either grating them in a food processor or on a cheese grater. Both methods work, however, the food processor is much quicker.

Now let’s bake, in a standstill mixer, cream the butter and coconut sugar together on high speed for about 1-2 minutes. You want the butter and sugar to really incorporated and become light and fluffy.

Then, add in eggs and vanilla. Beat once more until well combined.

Add in the grated carrots next, and mix once more.

In a separate bowl, combine the dry ingredients: almond flour, baking powder, baking soda, cinnamon, nutmeg and salt. Then, add dry ingredients to wet and mix until well incorporated.

Add in pecans if preferred, then start to fill the muffin cavities with your batter.

Bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.

Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

Cream Cheese Frosting

This cream cheese frosting is dairy free and unique in flavors. I combined non-dairy cream cheese with a non-dairy yogurt. I mixed these two together then added in powdered sugar to give it a sweeter flavor.

The mixture tends to be a bit runny, so I like to place it in the freezer for 10-15 minutes to thicken up. Then, drizzle over the tops of the muffins and topped with cinnamon.

Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

Simple Almond Flour Carrot Cake Muffins

Recipe by Hannah KlingCourse: DessertDifficulty: Beginner
Servings

18

muffins
Prep time

15

minutes
Cooking time

30

minutes

Simple Almond Flour Carrot Cake Muffins are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.

Ingredients

  • 1/2 cup vegan butter, or any other butter

  • 3/4 cup coconut sugar

  • 1 tsp vanilla

  • 4 eggs

  • 3 cups of shredded carrots, about 6 small/medium carrots.

  • 2 1/2 cups almond flour

  • 1/2 Tbsp baking powder

  • 1/2 tsp baking soda

  • 1/2 Tbsp cinnamon

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • Cream Cheese Frosting
  • 1/3 cup non-dairy cream cheese

  • 1/4 cup non-dairy yogurt

  • 1/4 cup powdered sugar

  • 1/2 tsp vanilla

Directions

  • Preheat oven to 350F and prepare a muffin tin by either lining it with liners, or spraying with non-stick spray.
  • While your oven is preheating, you can then prep your carrots by either grating them in a food processor or on a cheese grater. Both methods work, however, the food processor is much quicker.
  • Standstill mixer, cream the butter and coconut sugar together on high speed for about 1-2 minutes. You want the butter and sugar to really incorporated and become light and fluffy.
  • Then, add in eggs and vanilla. Beat once more until well combined.
  • Add in the grated carrots next, and mix once more.
  • In a separate bowl, combine the dry ingredients: almond flour, baking powder, baking soda, cinnamon, nutmeg and salt. Then, add dry ingredients to wet and mix until well incorporated.
  • Add in pecans if preferred, then start to fill the muffin cavities with your batter.
  • Bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.
  • Cream Cheese Frosting
  • In a mixer, combine all ingredients and beat on high speed for about 1-2 minutes.
  • If the mixture is too watery, you can add more powdered sugar.
  • Then, allow it to rest in the freezer for about 10 minutes.
  • Drizzle over muffins and sprinkle with cinnamon. ENJOY!

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!

2 Comments

  1. the ingredients list in the recipe doesn’t include the carrots. How much carrots?

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