Carrot Cake Cream Cheese Muffins (grain-free, gluten-free)
These carrot cake muffins have a cream cheese filling and are gluten-free and grain-free with a great texture! Nobody will know that these are gluten-free.
After I posted these paleo carrot cake cupcakes two years ago, I knew I had to de-paleofy them by adding a cheesecake filling.
I’ve tried a number of fillings, and they all had their issues. They were too runny, used weird proportions like 1/2 egg, or made the muffins soggy.
Finally, I came up with a winner! The filling is so simple it’s almost frustrating.
The muffins really have an awesome texture. They’re super moist and somehow even kind of fluffy, which I haven’t experienced too much in grain-free recipes.
Check out the reviews in the original recipe if you need convincing. Everyone seems to love them!
I added a walnut-based streusel topping, but to be honest, we preferred the muffins without. I thought that it somehow interfered with the creamy cheesecake filling.
But I’ve included the streusel recipe in the notes sectio,n should you want to try it out, anyway! If you do, I recommend chopping the walnuts finer than what you see in the pictures. My chunks were so large that the topping kind of fell apart when you ate it.
These are definitely some of my favorite muffins ever. Gluten-free or not. I love them without the filling, but adding cream cheese filling to anything instantly makes it so much more delicious.
If you need something dairy-free, try these gluten-free carrot cake baked donuts from Food Faith Fitness! They look amazing.
Or you could make the carrot cake muffin part and add this vegan cream cheese frosting on top. It’s great stuff! And there’s no processed vegan cream cheese with funky ingredients in there.
Carrot Cake Cream Cheese Muffins (grain-free, gluten-free)
Ingredients
For the filling:
- 6 ounces (170 grams) full-fat cream cheese
- 3 tablespoons raw sugar granulated sugar or coconut sugar if you don't mind the darker taste and color
- 1/2 teaspoon vanilla extract
- pinch salt
For the carrot cake muffins:
- 1 1/4 cups (125 grams) finely ground blanched almond flour
- 2 tablespoons (16 grams) coconut flour sifted if lumpy
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs 50 grams each out of shell, room temperature
- 1/3 cup (75 grams) refined coconut oil melted
- 1/3 cup (106 grams) honey
- 2 teaspoons vanilla extract
- 1/2 cup (50 grams) grated carrots
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 10 muffin liners.
- Prepare the filling. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. Set aside.6 ounces (170 grams) full-fat cream cheese, 3 tablespoons raw sugar, 1/2 teaspoon vanilla extract, pinch salt
- Prepare the muffin batter. In a medium mixing bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.1 1/4 cups (125 grams) finely ground blanched almond flour, 2 tablespoons (16 grams) coconut flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In a large mixing bowl, mix together the eggs, oil, honey, and vanilla extract.2 large eggs, 1/3 cup (75 grams) refined coconut oil, 1/3 cup (106 grams) honey, 2 teaspoons vanilla extract
- Add the dry mix to the wet mix, stirring just until combined, and then gently fold in the grated carrots.1/2 cup (50 grams) grated carrots
- Pour a little batter into each cup so that they’re about 1/5 or 1/4 full. Add about 1 tablespoon of cheesecake filling and then top with the remaining muffin batter.
- Bake for 20 minutes or until a toothpick inserted in the side of a muffin comes out clean.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Refrigerate in an airtight container for up to 3 days.
Notes
- Please read the post above regarding my thoughts on this topping. If you want to use it anyway, here’s what I used. You just mix it all together and sprinkle over the batter before baking.
- 1 tablespoon (14 grams) coconut oil, melted
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 1/3 cup (33 grams) almond flour
- 1/2 cup (55 grams) chopped walnuts (I recommend finely chopping them, which is not what you see in the pictures)
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
muffins came out great!
I put some dry raisin,cranberries.
and I just use filling as frosting!
I cut the recipe half. so 5 muffins(only because I’m not a good baker. incase if I mess up I won’t feel too bad! lol)
defiantly keeping this recipe!
Thanks for the great recipe!
I’m wondering if these muffins can be frozen after they are baked.
Yes, they can. :)
Delicious….Just made these and had to try one once they cooled a bit. I made 8 muffins and maybe too much (haha) creamed cheese filling but oh so good. Thank-you!
You’re welcome! I’m so happy that you enjoyed them. :) Thanks for your comment!
These look great. I am going to make them today.
Thanks! Hope you enjoyed them. :)
How many carbs in one muffin?
Thank you :)
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
I need the nutritional value on the carrot cake cream cheese muffins please
I link to where you can get that right above your comment. :)
.I tried the link hee and the site was unable to help me. It said to many unidentified ingredients and to modify recipe. Not much help. As a diabetic it is good to know the carbs
I’m sorry for just now seeing your question! I live in Germany and am legally not allowed to post nutritional information on my blog. Sorry I can’t be more helpful!
Hello! I cannot wait to try these muffins! Do you have a nutritional values for one muffin/serving please! Thank you!
Sorry for the slow reply! Have been in the hospital giving birth. :) I unfortunately don’t have those values. You could always enter them on Caloriecount! I’d give you the link but I’m on my phone making it difficult.
These came out great! I’ve been craving carrot cake lately, but with it being just my boyfriend and I, getting a whole cake is out of the question. I served them with breakfast as a treat and after one bite he commented on how they were really good. I made 8 muffins, not 10. They didn’t rise over the baking tin either, they came out to be average cupcake size. I just sprinkled some crushed walnuts on top and a little Stevia for presentation, and had frosting leftover so added a dollop to the top of each. Would make again!
I’m so happy that you enjoyed them! I love the idea of adding some crushed walnuts on top. Sounds delicious! Thanks a bunch for the tip and your comment. :)
I have coconut flour, but my son is allergic to almonds. Do you know a substitution that might work for the almond flour? Thank you!
Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that!
I successfully made them with homemade hazelnut flour (my son is not allergic to all tree nuts, just almonds/pistachios/cashews). Great recipe, thanks!
Great to know! Thanks for the tip. :) I’m happy they came out well!
I’d love to make these but have the Pillsbury gluten free flour that can be used cup for cup instead of regular flour. Any idea on how much I’d use for this instead of the separated flours?
Please see the comment below yours. :) It’s also valid for GF all-purpose flour. Hope you’ll enjoy them!