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Grain-free never tasted better! These easy and super moist Paleo carrot cake muffins will satisfy your carrot cake cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar.
Paleo Recipes
My husband and I are trying to follow a Paleo diet to see if it will help improve some of our health issues. Paleo simply means gluten-free, grain-free, dairy-free and no refined sugar. So, I have been experimenting with more Paleo recipes.
My husband ADORES carrot cake; so much so, that it was the flavor of our wedding cake. So, I knew I wanted to create a Paleo version of his favorite Gluten-Free Carrot Cake.
Paleo grain-free baking is different than gluten-free baking, especially the texture. The texture of almond flour is much denser than baking with rice flour. Even though it’s different from your traditional gluten-free baking, it’s a tasty different.
Paleo Carrot Cake Muffins
I love how moist these Paleo carrot cake muffins turned out. They are deliciously spiced with a perfect balance of sweet carrots and raisins, pecans, and the light, delicate flavor of coconut.
I promise if you close your eyes while eating these muffins you would swear that you were eating carrot cake!
These muffins are not just for breakfast but are just sweet enough to be served as a gluten-free dessert. I hope you enjoy them as much as my family does
More Paleo Muffin Recipes!
- Paleo Banana Blueberry Muffins
- Paleo Chocolate Muffins
- Paleo Pumpkin Chocolate Chip Muffins
- Paleo Chocolate Chip Pecan Pie Muffins
Looking for more Paleo recipes?
- Paleo Chocolate Fudge Cupcakes
- Crispy Chicken Thighs One-Pan Meal {Gluten-Free, Paleo, Whole30, AIP}
- Paleo Pesto Turkey Meatballs
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★Did you make this recipe? Please give it a star rating below in the comments!★
Paleo Carrot Cake Muffins (Gluten-Free, Dairy-Free, No Refined Sugar)
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup honey
- 3 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon lemon peel
- 1/4 nutmeg
- 1/2 cup unsweetened applesauce
- 1 cup shredded carrot, 1 large carrot
- 1/2 cup unsweetened shredded coconut
- 1/4 cup raisins
- 1/4 cup chopped pecans
- Additional chopped pecans and coconut for topping, optional
Instructions
- Preheat oven to 350 degrees.
- In a large bowl add the wet ingredients first (eggs, applesauce, pure vanilla extract, and honey) then add the dry ingredients (almond flour, baking soda, baking powder, cinnamon, nutmeg, lemon peel). Mix until fully combined.
- Add shredded carrots, coconut, pecans, and raisins to almond flour mixture and stir until fully combined.
- Scoop batter into a lined muffin pan. The batter will be thick. (I like to use an ice cream scoop.)
- Top muffins with chopped pecans and coconut. (optional)
- Bake for 23-26 minutes. Please watch your oven because all ovens are different.
- Remove and check centers with a toothpick to see if they are done.
- Allow to cool before serving.
- Store in an airtight container.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good! I’ve made them and added cream cheese frosting for a healthier dessert and I’ve cut the honey in half for breakfast muffins. Mine cook in 20 minutes but they are always wonderful!
These muffins are amazing! I just made them and they turned out so well. I subbed almost 1/4cup coconut sugar instead of honey and used about 6 medjool dates chopped up instead of the coconut and the raisins and I used chopped walnuts instead of pecans. Turned out perfect. Would bake them for less than 25 mins… more like 22mins. Thanks for your amazing recipes. I love baking with Almond (or nut) flours it works great for me being celiac.
Thank you so much for the recipe for these muffins. They are so delicious. I am very limited in what I can eat and this ticks all the boxes and yet still tastes so yummy. Unfortunately I have to share them as my husband loves them too. They freeze very well too so I can make a couple of batches at one time and have them available whenever I want them. Awesome. Thank you.
Hi I triedy it I added maple syrup instead of honey, added 1 tbsp flax seed, ¹/2 cup oats, 2 tbs brewers yeast, 1 tsp pumpkin spice and 1/4 cup brown sugar..turned out delish! Ohh also added 3oz of breast milk since they are for my little toddler.. Loved them! Thank you so much super MOIST and soft and healthy!
Made these the other day and they turned out so good! I used maple syrup instead of honey and omitted the nuts and raisins so my toddler can eat them too. Only thing I noticed is that the next day some of the carrot bits turned green?! So weird. I picked them out of the muffins and they still taste fine but wondering what could have caused that?
Hi Lou and thanks for the awesome recipe review! I am so happy that you all enjoyed the muffins. I have never had carrots turn green, so I don’t know what could have caused that. THanks again!
I read online that: “Carrots turn green when the batter contains too much baking soda, or when the soda isn’t evenly mixed in the batter. Carrots contain pigments that are sensitive to changes in pH balance.” Who knew?!
These were absolutely delicious! Very moist without being wet/uncooked. My son and I made a cream cheese frosting for the top (mainly so my hubby would eat them). I’m saving this recipe to make later. Thank you! (they’re better than my Mom’s, which aren’t paleo).
Thank you so much Brenda for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the muffins and that you will be making them again. It made my day to hear that they were better than your Mom’s. You are so welcome, I love sharing the recipe that I make for my family. Thanks again!
This is better than any “glutened” carrot cake! I followed the recipe exactly and they turned out amazing. I added some coconut cream frosting and whoa nelly, amazing!
Thank you so much Shayna for the awesome 5-star recipe review! I am so happy that you enjoyed the carrot cake and it was amazing. I’ll have to try adding cocnut cream to the frosting, that sound so yummy. Thanks again!
These were a huge hit at my son’s preschool (where snacks must be no-refined-sugar). My toddler loves them too and they make the perfect on-the-go snack for her.
Thank you so much Martha for the wonderful 5-star recipe review! It makes my heart so happy to hear that these muffins were a hit your son’s preschool and your daughter loves them too. Thank you again!
Wow what delicious muffins! I’ve tried so many “healthy/ gluten sugar free” muffin recipes before yet they always came out too dry, not sweet enough, no flavour etc… this recipe is perfect! My husband and I aren’t big raisin/ nut fans so we left those out, and I added apple chunks and used mashed banana instead of apple sauce because we didn’t have any. They were so awesome! Thanks for the recipe.. found it on Pinterest!
Thank you so much Chels for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. Thank you for sharing what modifications you used in the recipe, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
I started juicing carrots again and thought I might be able to use the pulp in a recipe like this, so the caveat is that I did not use shredded carrots but carrot pulp. In any case, I followed the recipe otherwise but omitted the honey (which it really did not need) and they were delicious! The recipe produced 21 muffins, not twelve, which was a good thing when I realized how easy it was to down these moist delicious muffins 🙂 !
Thank you Kristie for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. I have never used carrot pulp before. I’ve never made carrot juice before, but it sounds delicious. I do love carrots. I am glad that they worked in the recipe. Thank you again!
Delicious
Thank you so much Martha for the 5-star recipe review! I am happy that you enjoyed them.
Delicious and moist. Will make these again and again!!!
Both baking soda and baking powder are shown in the list of ingredients but only one is mentioned in the directions.
Are both supposed to be included in this recipe?
Hi Robin! Yes you use both baking soda and baking powder in the recipe. Thank you for catching that it was missing in the instructions, I corrected it. I hope you enjoy the muffins!
Can I use flax egg instead of eggs?
Hi Abril! I have never tried this recipe with flax eggs. If you try it will you please let me know how it turns out? Thanks!
I used flax seeds instead of eggs and it turned out perfect!
Could I use puréd pineapple instead of apple sauce?
Hi Al! I have never tried the recipe with puréd pineapple. I have always used apple sauce. If you try it with the pineapple will you please let me know how it turns out? I hope you enjoy the muffins! Thanks.
These muffins were gone in a Flash in my house! I even added some chocolate chips! Delicious!!! I love that it has no refined sugar ???? I will For sure make them again
Thank you so much Chelsie for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I love that you added chocolate chips to the muffins. I am going to try that next time. Thank you again!
Hello, I am wondering about an applesauce substitute. I have to eat low Fodmap and cant have apple. Canned pumpkin?
Hi Desiree! I have never tried using pumpkin as a substitute for the apple sauce. The apple sauce replaces the oil that you find in a traditional carrot cake. The pumpkin will make it denser. I do have a Paleo Pumpkin Muffin recipe. If you decide to try the recipe with pumpkin instead of apple sauce will you please let me know how it turns out? Thanks!
So incredibly delicious! I hate being a person to change a recipe but needed to use date syrup instead of honey. We also don’t get Pecans easily in New Zealand so walnuts had to do. I definitely found my new favourite snack ❤️
I made these over the weekend- they were great!
Thank you Karen for the wonderful 5-star recipe review! I am so happy that you enjoyed the carrot cake muffins. Thank you again!
Audrey, ever since I found your website I have been cooking myself to death!!!!!! I made these muffins today and they are delicious. Even my husband, who is a very picky eater, loves everything that I have made. (I have Celiac Disease, he doesn’t!) I am just thrilled that I can use so many of your recipes. Thanks for all you do.
Thank you so much Susan for your kind words and the wonderful 5-star recipe rating! Once again you have made my night and my heart is so happy! Please let me know if there are any specific recipes that you are looking for. There are lots of things that I bake/cook that I have not put on the blog yet. This is what it’s all about for me! One of my love languages is cooking and baking so I hope by me sharing my recipes I can help others with their gluten-free journey. It really gives me so much joy to hear when others are enjoying my recipes. Thanks again!????
when I pulled up this recipe it said it made 24 muffins. Are these supposed to be mini-muffins? When I made the recipe and used and ice cream scoop to fill the muffin cups it only made 12. They are in the oven now. Looking forward to trying them!
Hi Cindy! Thank you so much for catching that. I fixed it on the recipe card. The recipe makes 12 muffins. I hope you enjoy the carrot cake muffins.
Due to allergies and no table sugar diet, I have been forced to learn to cook stuff for myself. I love carrot cake, and have been looking for a gluten free recipe…. I saw this and tried it, and it’s now one of my favorites! (I didn’t have any eggs, honey, lemon peel, or coconut, so I made it without those ingredients…I did have egg whites and pineapple so I added that–my family always laughs at me, because I can’t seem to follow a recipe!) I ran out of muffin tin, so I put the rest of the batter in a small glass pan (and it cut into squares very nicely.) It all came out well–wonderful texture and so scrumptious! Thank you for this recipe–you made my day!
Hope you just made my night! Thank you so much for the wonderful 5-star review. Carrot cake is one of my all-time favorites. I am so happy that you enjoyed the muffins! I’ll have to try that and make it in a pan sometimes. You are so welcome, I love sharing what I make for my family.
Hi there ,
Thank you so much for the wonderful recipe. I made these last night. Instead of honey I used maple syrup and I didn’t have lemons so I used an orange peel instead. Came out sooo delicious. Thanks again for sharing.
Hi Kamilla! You are so welcome, I love sharing what I make for my family! I really like baking with maple syrup too. I bet the orange peel was delicious. I am so happy that you enjoyed them! Thank you so much for leaving a comment.
These are the best paleo muffins I’ve ever made!
Thank you so much, Kristyn! I am so glad that you enjoyed them.
What a great recipe! I did make a few changes. One, I soaked the raisins in hot water for 1/2 hour. I didn’t have lemon peel and instead of 2- cups of almond flour I used 1- cup almond meal and 1- cup almond flour which made it more “nutty” tasting.
Thank you so much Alicia! I am so glad that you enjoyed them. I’ll have to try them with the almond meal and almond flour mix.
Thank you so much Alicia for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I have never tried baking with almond meal before. I am glad it worked well in the recipe. Thanks again!
Best carrot cake muffins I have had in along time. Made a lovely birthday treat, and a no guilt breakfast! Couldn’t ask for a better muffin. Thank you so much. Will definitely be making again! ?