Almond Flour Carrot Muffins

These almond flour carrot muffins are super moist, lightly sweetened with honey and even a little fluffy! These grain-free and gluten-free healthier carrot cake muffins are the perfect Easter treat. The reviewers love them! With a dairy-free option.

First up, if you prefer a grain-containing healthier carrot cake recipe, I have you covered! This 100% whole grain carrot cake is the best carrot cake I’ve ever had. Hands down.

Or actually, it’s tied with this gluten-free carrot cake, which is the same exact recipe as the healthy carrot cake, but with gluten-free flour.

If grains aren’t your thing, these healthier carrot cake muffins are awesome. I feel like a broken record, just because I say this all the time, but I used a combination of almond flour and coconut flour to achieve the perfect texture. I want my grain-free baked goods to taste as close to grain-containing ones as possible and these are pretty darn close!

People often ask if there’s a substitute for coconut flour and there really isn’t. And the only substitute for the almond flour would be almond meal (which is a lot cheaper than almond flour!) or another nut flour.

These gluten-free and grain-free carrot cake cupcakes have the best fluffy texture! With a paleo and dairy-free option. Naturally sweetened with honey.

So now that we’ve got the carrot cake muffins out of the way, we need some healthier cream cheese frosting! This is the same cream cheese frosting recipe that I used in my last post on carrot cake scones.

It uses just a little maple syrup as sweetener. I really thought cream cheese frosting without powdered sugar was impossible but this maple syrup version was just as good! It’s quite thick so if you want to thin it out, just add some milk.

I’m just guessing that if you’re interested in grain-free baking, you’re not into mounds of frosting on top of your muffins or cupcakes. The amount that this cream cheese frosting recipe yields is just enough for a thin slathering on each muffin. If you want to pipe it like I did, you can pipe about twice as much as you see in the pictures.

These gluten-free and grain-free carrot cake cupcakes have the best fluffy texture! Naturally sweetened and with a paleo and dairy-free option.

I recommend frosting the muffins right before serving because once you frost them, they need to be refrigerated. They can sit at room temperature for about 4 hours so if you want to frost them in preparation of a party – no problem!

They just taste better and fluffier if you keep them at room temperature and microwaving cream cheese frosting sounds like a bad idea.

Obviously cream cheese isn’t dairy-free but there are dairy-free cream cheeses out there. If you don’t like the thought of using that, just leave out the frosting or use my vegan cream cheese recipe.

These naturally sweetened grain-free and gluten-free carrot cake cupcakes have the best light and fluffy texture! With a paleo and dairy-free option.

It’s naturally sweetened, doesn’t have any unusual ingredients and is also paleo-friendly! Half the recipe should yield enough for a nice slathering on top of each muffin. You can also find my directions for making these carrot cake cupcakes into an 8″ cake on that post.

Want an Easter dessert that’s a little more unique than these paleo carrot cake muffins? Try these blueberry carrot cake bars with granola from Cotter Crunch! They’re gluten-free and dairy-free and look amazing.

And for something with more of a cake texture (like angel food cake!) be sure to give my paleo blueberry muffins a try!

Almond Flour Carrot Muffins

Rated 4.9 by 101 readers
Almond Flour Carrot Muffins
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 muffins


    For the carrot muffins:

  • 1 1/4 cups (125 grams) 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
  • 2 large eggs (50 gram each, out of shell), room temperature
  • 1/3 cup (75 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
  • 1/3 cup (106 grams) honey
  • 2 teaspoons vanilla extract
  • 1/2 cup (50 grams) grated carrots
  • For the cream cheese frosting: (for paleo / dairy-free, use a half batch of this vegan "cream cheese" frosting)

  • 2 ounces (56 grams) cream cheese
  • 4 teaspoons maple syrup
  • 1 1/2 teaspoons vanilla
  • a dash of salt
  • additional milk for thinning, if desired


  1. Preheat the oven to 350 °F (175 °C). Line a muffin tin with 8 muffin liners.
  2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
  3. In a large bowl, mix together the eggs, oil, honey, and vanilla.
  4. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
  5. Divide the batter evenly among the liners (about 62 grams per liner) and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
  7. For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
  8. Spread a thin layer on top of each cupcake or pipe it on. Do note that if you pipe it, you'll have some leftover if you pipe it as lightly as I did in the pictures.
  9. Unfrosted muffins can be stored in an airtight container at room temp for up to 2 days or refrigerated for 5 days. Frosted muffins should be refrigerated in an airtight container for up to 4 days.

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629 comments on “Almond Flour Carrot Muffins” — Add one!

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  • Ilona
    March 29, 2018 @ 6:20 pm

    Thanks so much for this recipe… I’m on a really strict elimination diet at the moment and I was desperate for a piece of cake! With a bit of tweaking I was able to make a delicious loaf cake using this recipe and the very limited number of ingredients I’m currently able to eat.
    In place of the almond and coconut flours I used almond meal and rice flour. I used melted butter instead of oil and I reduced the sugar content and lowered the FODMAPs by using 2 tablespoons of Pure Maple Syrup instead of honey. I doubled the ground ginger and grated carrot.
    I baked it in a loaf tin at 340°F (170°C)for approx 35-40 minutes. It turned out great! Dense and moist with a lovely flavour and just a hint of sweetness (I ate it without frosting) Yay, got the cake fix I really needed! Cheered me up no end :-)

    • Erin replies to Ilona
      March 29, 2018 @ 8:44 pm

      You’re welcome! I’m happy that you were able to make it work with your diet. :) Did you replace the rice flour for the coconut flour 1 to 1? Is that a sub that typically works for you? Just curious! And that’s great that just a little maple worked well. Thanks for the tips!

      • Ilona replies to Erin
        March 30, 2018 @ 3:03 pm

        Yep, straight 1:1 substitution…. I swapped 2 tablespoons of rice flour for 2 tablespoons of coconut flour.

        To be honest I’ve only just started to bake with these alternatives to standard wheat flours but I’ve had excellent results trading rice flour for coconut flour in the two recipes that I’ve tried so far. Unfortunately I can’t eat coconut at all at the moment so I’m not able to make the original recipes as well and compare them with my amended versions. But both recipes that I’ve made cooked beautifully with the rice flour and they taste great! I’ll continue to experiment and will keep you posted.

        • Erin replies to Ilona
          April 1, 2018 @ 8:38 pm

          I’d definitely be interested to hear how that continues to work (or not work) for you because the two usually aren’t interchangeable. But in this recipe, you only need 2 tablespoons so maybe it’s such a small amount that it doesn’t make a huge difference. Thanks again for your comment! :)

  • Laura says
    March 28, 2018 @ 2:03 pm


    I don’t have cases, could I do this as one big cake? If so how would I adjust baking time?

    • Erin replies to Laura
      March 28, 2018 @ 8:41 pm

      Hi there! You can double the recipe and bake it in two 8″ pans for 17 minutes. But the texture is denser and not as fluffy as the muffins.

      • Liliette replies to Erin
        March 29, 2018 @ 7:17 pm

        I was thinking of making this recipe as a bundt cake.. instead of a double layer cake since I want to make this cake with no icing! Do you think it’d be possible to double the recipe and place it in the oven for say 45-50 mins to make one big cake?

        I saw a recipe for carrot cake and it gives you the option to make it as a bundt cake or (2) 8″ ones and the baking time is the only thing that was different. Expect that recipe is strictly a coconut flour recipe while yours calls for both almond and coconut flour which I was intrigued by. Let me know if you think this would work nicely as a big cake as I want to make it for easter and dont want to waste any yummy ingredients or have to toss it! thanks!! :)

        • Erin replies to Liliette
          March 29, 2018 @ 8:46 pm

          The problem is that I’ve never tried it so I can’t really recommend it (because like you said, I don’t want you to waste any ingredients!). Sometimes cake recipes convert well to bundt pans, but sometimes they don’t. The volume would be fine. I just worry that it wouldn’t bake up nice and fluffy. Sorry I can’t give you a better answer! If you try it out anyway, I’d love to hear how it comes out. :)

      • Doreen replies to Erin
        March 31, 2018 @ 3:51 pm

        Do you think they will come out ok if I make them mini cupcakes?

        • Erin replies to Doreen
          March 31, 2018 @ 5:45 pm

          Definitely! I’m not sure of the baking time. I’d check starting at 6 minutes, just to be safe. :)

  • Katie says
    March 27, 2018 @ 8:34 am

    Could you sub the eggs for chia eggs instead to make it vegan? Thanks!

    • Erin replies to Katie
      March 27, 2018 @ 9:38 pm

      I’m not sure but I think I tried it at some point with chia eggs and it didn’t come out the same. So I wouldn’t recommend it. Sorry about that. :(

  • Karen says
    March 20, 2018 @ 10:23 am

    My BF loves these. I made them for him dozens for the past couple months. But now he thinks he’s gaining weight from them. Do you know how many calories is in one cupcake? And I didn’t see your post for making it into a cake, I tried it a couple of time cake form, but the top burnt and it took a loooonnnng time. I wasn’t sure what the directions are for that.

    • Erin replies to Karen
      March 24, 2018 @ 1:01 pm

      Haha. Well they’re not low-calorie. They’re just made with healthier ingredients. :) I don’t know the calories but you could use this recipe analyzer if you’d like for that info. I don’t have a post for how to make this into a cake but just mentioned it in my vegan cream cheese frosting recipe (where you can see what it looks like). I doubled the recipe and baked it in two 8″ pans for 17 minutes.

  • Michelle Scott says
    March 19, 2018 @ 4:25 am

    My littlest is allergies cocnut. I saw you can sub the coconut oil with olive oil. Do you think I could replace the coconut flour with almond?

    • Erin replies to Michelle Scott
      March 23, 2018 @ 9:55 pm

      So sorry for just now seeing your question! Coconut flour isn’t interchangeable with any other flours as it absorbs so much more liquid. :( Sorry about that. Should the recipe be grain-free? If not, I have a gluten-free carrot cake recipe that I just posted, if that’d help!

  • TD
    March 15, 2018 @ 12:05 pm

    This is an AMAZING recipe, Erin! My husband and I both really loved these. Thank you for taking the time and effort to produce these delicious recipes.

    • Erin replies to TD
      March 23, 2018 @ 9:46 pm

      So sorry for just now seeing your comment! I don’t know how I missed it. I’m happy to hear that you and your husband enjoyed the cupcakes. :) Thanks a bunch for your comment!

  • S Beals says
    March 12, 2018 @ 11:52 pm

    Made these with a couple alterations to make them lower carb. I used that fake honey (which horribly has maltitol) as a first run just to see if it turned out before trying to change the sweetener. So I added about 1/2 tsp of lemon juice to activate the baking soda and doubled the baking soda. I didn’t have carrots so I used 1/2 cup of canned pumpkin instead (which is lower carb anyway). I also added about 2 TBSP olive oil because the batter seemed really dry. They came out so AMAZINGLY DELICIOUS. And I’ve tried a lot of low carb recipes that have been anywhere from ok, to barely edible, to just plain G-R-O-S-S. My kids ate regular carrot cake with sugar, flour, the whole thing, and I didn’t feel the least bit deprived. I already know how to make cream cheese frosting with erythritol/xylitol/stevia blend similar to Swerve.

    My next batch I used my “Swerve” blend instead of honey, along with 1/2 tsp lemon juice & double baking soda. I wasn’t completely satisfied with the results. I’m going to try it again using olive oil or avocado oil that is not solid at room temp. I’m thinking that will give it a little bit lighter texture that the first go round accomplished. I don’t like using stuff with maltitol, so I will keep working until the texture is right. The flavor is AMAZING. I can’t believe I was eating something low carb that completely satisfied my desire for carrot cake.

    I’ve been on low carb for 9 months and I didn’t even eat carrot cake on my own birthday (and every year this is what I request as a birthday present from my oldest daughter). Well next birthday I should be at my goal weight and I WILL eat a piece of regular carrot cake, no matter how many carbs. And in the mean time, this recipe is AMAZING.

    I will update after I get it to work with a low carb non-blood-sugar-rising sweetener for anyone who may have landed here in search of “low carb carrot cake” as I did.


    • Erin replies to S Beals
      March 14, 2018 @ 2:50 pm

      Wow! Thanks for sharing your experiments with us. People keep asking me how to make my recipes low-carb and I never know so this was interesting. Also, I have no idea why this recipe is showing up when people search for low-carb carrot cake! I don’t know a thing about low-carb baking and don’t mention low-carb anywhere in my post. Sorry to the low-carb bakers! Thanks again for your super helpful comment. :) I’m so happy that you found a low-carb alternative that’s tasty.

      • Shawna Beals replies to Erin
        April 20, 2018 @ 7:49 pm

        So I now have a good working low carb version without that nasty fake honey.

        use 1/3 c. liquid oil instead of coconut oil (I used EVO)

        in place of honey:
        add 1/4 c sugar equivalent powdered is best (mine’s a mix of erythritol/xylitol/stevia that measures cup for cup like sugar-powdered in coffee grinder) and 1/4 cup water with the sweetener to replace the liquid in the honey

        double the baking soda & adjust salt to taste
        add 1 TBSP lemon juice or vinegar to activate the baking soda

        also, I didn’t have carrots & used 1/2 cup canned pumpkin instead. I also used 3/4 tsp pumpkin pie spice in place of the ginger & nutmeg as another reviewer suggested. I added walnuts too, because I LOVE them in carrot cake.

        I’ve now given these to several people, non-low carb included and they all loved them. Now I know that’s several changes to your recipe, but I have tried so many low carb recipes that just weren’t good at all. I can now say that this is by far the ABSOLUTE BEST low carb dessert I have had in the 10 months I have been eating low carb. Doesn’t taste weird, texture is excellent.

        • Shawna Beals replies to Shawna Beals
          April 20, 2018 @ 7:56 pm

          One more thing, for low carb cream cheese frosting, that’s the easiest because I’ve been making that for a long time.
          1/2 c. (1 stick) butter
          1 pkg 8 oz cream cheese
          1-2 tsp vanilla
          1-2 c powdered sugar equivalent to taste (I usually end up w/ 1-1/2 cups)

          Of course the butter & cream cheese need to be room temp and creamed as in normal frosting. And it may be a little less smooth if your sweetener isn’t powdered really well.

          My mixture of sweetener that has same sweetness as sugar:
          4 oz xylitol by weight
          3 oz erythritol by weight
          1/2 tsp pure stevia powder (mine is now brand)

          (powder in coffee grinder)

        • Erin replies to Shawna Beals
          April 21, 2018 @ 10:33 am

          Oh, wow. I think you should start a low-carb baking blog. You sound like quite the expert. :) That you made all those changes and that they came out well is amazing! I think I fixed your comment the way you asked. But did you really use 1 1/4 cups of your sweetener in place of 1/3 cup of honey? May I ask how you would make this coconut flour cookie recipe low-carb? I thought I’d just use 3/4 cup of a low-carb sweetener but after your comment, I’m not sure. Thank you so much for sharing your low-carb version of these muffins as well as your cream cheese frosting recipe! I (and I’m sure lots of others) really appreciate it. :)

        • Shawna replies to Shawna Beals
          April 19, 2019 @ 1:33 am

          Couldn’t figure out how to reply to your last comment. GOOD CATCh. NO I did NOT use that much sweetener. If you can edit it, I used 1/4 cup of the sweetener blend. I have since discovered that the sweetener blend I use is slightly sweeter than sugar, but 1/3 c honey would be like about 1/2 c sugar in sweetness approximately since 2/3 cup honey is generally as sweet as 1 c sugar. The recipe for my sweetener mix is from with the basic info being 4oz xylitol 3oz erythritol & 1/2 tsp now brand stevia (which is equal to 1/4 c. sugar)-she uses larger amounts but I converted it to a lowest practical ratio.

        • Erin replies to Shawna
          April 26, 2019 @ 2:24 pm

          Sorry for my slow reply! I edited your comment to say 1/4 cup. :) Thanks for clarifying that! And thanks for sharing the recipe for your sweetener. I’ll have to try it!

        • Shawna Beals replies to Shawna Beals
          April 19, 2019 @ 1:50 am

          AS for the coconut flour cookies, yes 3/4 cup of the sweetener would work, but you might want a “brown sugar” version of it to get the flavor right. I have a “brown sugar” version which I created by taking 1 cup of that same sweetener and adding a 1/2-1tsp of molasses or black strap molasses and a few drops of flavoring to taste (maple, rum, caramel) I don’t have the exact amounts. Yes, the molasses adds carbs, but it’s like 4 carbs to a whole cup, so across a recipe that’s not much. Also, if using erythritol only without the powdered stevia or xylitol, use enough liquid stevia glycerite to bring the erythritol to the same sweetness as sugar (it’s only 70% as sweet as sugar alone). The stevia glycerite really gives it a nice moist consistency like real brown sugar, but it’s much more affordable than buying ready made “brown” sugar alcohol mixes. I can’t remember where I read that tip about the stevia glycerite to give credit to the author. Chocolate chips for me are still an issue. I haven’t learned to make chocolate chips in a low carb version yet. I have used the prepackaged sugar free crappy ones from the store that have maltitol and for this reason have only made recipes using chocolate chips maybe 3 times in 2 years.

          Once I made a low carb recipe that was coconut flour and no almond flour. Don’t remember what recipe it was (it did NOT turn out) but I remember thinking, this would make a great cookie dough & I’ve had in the back of my mind to find a coconut flour cookie recipe since. Think I’ll give yours a try and use the crappy sugar free chocolate chips. That might be sufficient motivation to make some low carb chocolate chips (sorry just can’t choke down the idea of paying $7 for a bag of Lily’s choc chips).

          I do wonder about how the coconut sugar makes those cookies taste. Just found out after extensive blood testing that white sugar & the chemicals used to produce it is literally toxic to my daughter. Coconut sugar was one of the options given as an alternative and we made some brownies with it. They tasted like mocha brownies…which I liked, but she absolutely did NOT. Brownies are her favorite so I am on a quest to be able to make her an acceptable version without white sugar. She objects to sugar alcohols of ALL kinds even though erythritol has no blood sugar impact and is supposed to be easy to digest, so that’s not an option for her. Otherwise it would be easy. That sweetener mix works amazingly well in place of sugar. I made those same carrot cake cupcakes for a family gathering with the cream cheese frosting and despite being low carb, they were devoured (out of about 28 cupcakes we had like 4 left and several people commented the cream cheese frosting tasted like normal cream cheese frosting).

        • Erin replies to Shawna Beals
          April 26, 2019 @ 2:34 pm

          You leave such helpful comments! Thanks so much. I’ll have to check out stevia glycerite! Have you tried the low-carb chocolate chip recipe from All Day I Dream About Food? Maybe you could make a big batch, freeze them and have them on hand for your baking! I hope you find a good solution for your daughter. :) My coconut flour cookies don’t taste at all mocha-like with the coconut sugar! Thanks again for your great feedback.

  • April Fielder
    March 9, 2018 @ 7:57 pm

    These were so good! Without frosting, they were delicious “muffins”. With, they would be even better. Thank You!

    • Erin replies to April Fielder
      March 10, 2018 @ 9:25 pm

      You’re welcome! I’m happy that you liked them as muffins. :) Thanks for your comment!

  • Sandy says
    March 7, 2018 @ 1:40 pm

    do you have a good alternative to coconut oil?

    • Erin replies to Sandy
      March 8, 2018 @ 9:05 am

      Some commenters have used butter in this recipe with success and I know that olive oil would work.

  • Marilyn
    March 4, 2018 @ 3:57 am

    Thank you for this most scrumptious muffin recipe EVER !!!(even without frosting!) I wanted to make a gluten free recipe for a friend but I will definitely make this recipe again for my family. I was a little worried that the batter was kinda thick but they cooked up moist. I used Bob Mill’s super fine natural almond flour, raw honey and added about 1/4 cup chopped fresh pineapple, handful of coconut and chopped walnuts. Yum! My husband agreed too!!

    • Erin replies to Marilyn
      March 8, 2018 @ 9:29 am

      Yay! I’m so happy that you liked them! And it’s great to know that some added pineapple works well. :) Thanks a bunch for your comment!

  • Katie says
    March 4, 2018 @ 3:10 am

    Thank you so much for the recipe. We made these today and we all liked them very much, but they left an aftertaste- do you know what ingredient this is from? We are going to make for my son’s birthday party so just wondering how I can modify for that :)

    • Erin replies to Katie
      March 8, 2018 @ 9:31 am

      Hi there! So happy you liked them. :) None of the other commenters have mentioned an aftertaste so I’m not sure what that could be. Could it be that one of your ingredients was a bit old? I could imagine old rancid almond flour leaving an aftertaste. Sorry I’m not much of a help!

  • Susan says
    February 26, 2018 @ 6:07 am

    I would like to make 12 regular sized muffins with this recipe. Will the amounts of the ingredients stay the same?

    • Erin replies to Susan
      February 26, 2018 @ 4:40 pm

      No, because this recipe yields 8. You’d have to 1.5x all the ingredients.

  • Kristen Oh says
    February 24, 2018 @ 8:53 pm

    These were absolutely fantastic! Didn’t have me missing the sugar filled ones at all! The only difference between your picture and my reality is 20x more frosting on mine! 😂 loved them! Thank you!

    • Erin replies to Kristen Oh
      February 25, 2018 @ 9:55 pm

      Haha. Well that is the better way! The more frosting, the better (at least when it comes to cream cheese frosting! :)) Thanks for your comment!

  • Benjie says
    February 19, 2018 @ 7:18 am

    Loved this recipe! Turned out to be super moist! I added 1/4 cup of walnuts and turned out to be just perfect. I also weighed the ingredients to be sure. Thanks so much!

    • Erin replies to Benjie
      February 20, 2018 @ 9:02 pm

      You’re welcome! I’m very happy that you liked the muffins. :) Walnuts sounds like a great addition!

  • Kim says
    February 18, 2018 @ 10:46 pm

    Came out perfect! I weighed the ingredients and the muffins are yummy! Thank you

    • Erin replies to Kim
      February 20, 2018 @ 9:01 pm

      Awesome! You’re welcome for the recipe and thank you for your feedback. :)

  • Beatrice says
    February 4, 2018 @ 11:19 pm

    Hello Erin, I want to make this recipe, but was wondering if it would be possible to replace the almond flour with whole wheat pastry flour (as I’ve seen in another recipe). Do you know how this would change the texture/consistency?

    Thank you for all you do!

    • Erin replies to Beatrice
      February 5, 2018 @ 12:25 pm

      Hi Beatrice! I’ve never subbed wheat for nut flour and had it work out. I don’t recommend trying it! Check out the second paragraph, though, for my favorite whole wheat carrot cake. :)

  • Debbie Siegrist says
    January 30, 2018 @ 2:40 pm

    What are the nutrition facts on these without the icing?

    • Erin replies to Debbie Siegrist
      January 30, 2018 @ 7:35 pm

      I don’t know but you could use this recipe analyzer if you’d like for that info. :)

  • Jennifer Padilla
    January 20, 2018 @ 1:58 am

    These are delicious! I added walnuts and it was to die for. Thank yo so much for sharing this recipe. :)

    • Erin replies to Jennifer Padilla
      January 21, 2018 @ 10:49 am

      You’re welcome! I’m so happy that you enjoyed the cupcakes. Walnuts is definitely a tasty addition. :) Thanks for your comment!

  • Stephanie
    December 22, 2017 @ 8:30 pm

    I’m diabetic so I tweaked this recipe and replaced the honey with Lakanto Monkfruit Sweetener Golden (Golden is more like brown sugar, found on Amazon, and is mostly Erythritol with some monkfruit), using 1/3 of a cup, 1/8 cup of water, microwaved until sweetener is dissolved). I did the same for replacing the maple syrup in the cream cheese icing, since the golden monkfruit has a maple-ish taste to it.
    It turned out amazing and aside from the carbs found in the flours and carrots, is low carb.

    • Erin replies to Stephanie
      December 29, 2017 @ 2:31 pm

      Thanks for sharing your subs! I’m sure that’ll help the people looking for a low-carb version. :) I’m so happy that they came out well. Thanks a bunch for your comment and sorry for my slow reply (Christmas chaos got in the way!).

  • sandra
    November 28, 2017 @ 5:57 pm

    Hi! I just made these cupcakes, but the dough was very thick and totally dry…I cooked them anyway and they turned out ok but don’t have the moist and fluff I was expecting…Could you help me understand why? I followed the recipe thoroughly though… The frosting on the contrary came out quite liquid, so I added more cream cheese…it seems I got everything wrong!!! :-)

    • Erin replies to sandra
      November 30, 2017 @ 8:49 pm

      Hello! I’ve gotten lots of reviews on this recipe but nobody has seemed to have problems with them so far. Do you by any chance live outside of the US? If so, I suspect the problem may be ingredients issues (that I’ll explain more if you do live abroad!).

      • sandra replies to Erin
        December 1, 2017 @ 9:44 am

        Hi! Thanks for your reply. Yes, I live in France…

        • Erin replies to sandra
          December 2, 2017 @ 9:29 pm

          Ah! Then I think I know the issue. As far as I know, you don’t have the same kind of cream cheese in France as in the US. In the US, it’s firmer and less liquidy. In Europe, it seems to come in a small tub and is meant to be spread on toast. It’s also got a lot more liquid in it. So that would be why it’s runny. For the almond flour, did you use blanched and ground almonds? In Germany, there’s something that translates to “almond flour” but is actually another product that is called defatted almond flour in English. If you used this other product, that would explain why it was dry!

        • sandra replies to sandra
          December 3, 2017 @ 11:28 am

          I’ll put less maple syrup in the frosting next time then to make it right. For the almond flour, it’s a german product called “Mandel Mehl”. Is that the wrong one? In that case what should I use instead?

        • Erin replies to sandra
          December 3, 2017 @ 9:22 pm

          You should use “gemahlene blanchierte mandeln.” Mandel Mehl is a product that we don’t even have in the US so if you ever see an American recipe calling for almond flour, use gemahlene blanchierte mandeln. For the cream cheese, you can actually use a tea towel or cheesecloth to drain the extra liquid in the cream cheese. For a recipe calling for 8 ounces (225 grams) of cream cheese, buy a 300 gram package and wring out the liquid until you have 8 ounces of cream cheese left. It’s a huge pain in the butt but the only way I’ve found to make cream cheese frosting with European cream cheese.

        • Sandra replies to sandra
          December 3, 2017 @ 10:33 pm

          Thanks à million! Will definitely follow your advices! 🙏🏼👍🏼

        • Erin replies to Sandra
          December 4, 2017 @ 5:53 pm

          You’re welcome. :)

  • Helen says
    October 28, 2017 @ 4:26 pm

    Can’t wait to try this recipe but I’m on a keto diet so would like to replace the honey with erythritol and how much should I use? Thanks!

    • Erin replies to Helen
      October 28, 2017 @ 11:00 pm

      I’ve unfortunately never used erythritol so I have no idea. Sorry I can’t give you a better answer! Keep in mind that you’d be subbing a granulated sweetener for a liquid, which will throw off the proportions.

    • Mona replies to Helen
      November 21, 2017 @ 5:09 am

      Hi did you try the keto option by substituting Honey with the sweetener
      And how did it turn out
      As I’m wanting to make a keto carrot muffin

      • Helen replies to Mona
        December 1, 2017 @ 12:16 pm

        Hi Mona, I’m excited to share that the minor tweet made turns out very well. As I’m writing this I’m reaching out for a 2nd one!;) OK so to replace honey, I used 1/2 cup Swerve (sugar replacement) & 1.5 tbsp flax meal. 1 tbsp water was added to thicken up the flax meal to mimic the honey texture so the cake will turn out moist. Give it a try!

        • Erin replies to Helen
          December 2, 2017 @ 9:26 pm

          What a great tip! Thank you so much for sharing that. I’ll have to give that a try!

  • Isabel says
    October 27, 2017 @ 10:12 pm

    I made this a cake! Double recipe double the carrot and double ginger. Added 1/4 cup coconut flour, chopped pineapple and pecans. Baked 45 minuets. It was awesome!

    • Erin replies to Isabel
      October 28, 2017 @ 11:01 pm

      Awesome! So happy you liked it. :) How much chopped pineapple did you add? Thanks for your feedback!

  • Judy
    October 12, 2017 @ 12:06 am

    This is a great recipe. I probably tripled the carrots, added
    twice as much ginger and about 1/2 a cup of unsweetend cocconut. And this is plenty sweet with only the 1/3 c of honey. Thanks so much

    • Erin replies to Judy
      October 13, 2017 @ 4:54 am

      Wow! I’m surprised and very happy that it came out well with your changes. That’s great! Thanks for your comment. :)

  • Karen says
    October 8, 2017 @ 1:55 pm

    I may have missed it on here somewhere but can you give carb value per muffin as my husband is diabetic & would like me to make them for him

    • Erin replies to Karen
      October 8, 2017 @ 6:48 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Zmia says
    October 6, 2017 @ 4:21 pm

    Can I put rice flour instead of almond? I don’t have almond flour at home and I want them now!!! :)

    • Erin replies to Zmia
      October 6, 2017 @ 9:06 pm

      Hi! Unfortunately, nuts flours aren’t interchangeable with non-nut flours. Rice flour almost definitely wouldn’t work. Sorry about that!

      • Zmia replies to Erin
        October 7, 2017 @ 10:07 am

        I made them yesterday with rice flour and they are great! :) maybe not that fluffy, but the taste is great

        • Erin replies to Zmia
          October 8, 2017 @ 12:16 pm

          Wow, that’s surprising! So happy that that worked out well. :) Thanks for letting me know!

  • GM says
    October 5, 2017 @ 11:53 pm

    if I added crushed pineapple should I use more coconut flour to absorb some liquid when cooking?

    • Erin replies to GM
      October 6, 2017 @ 9:10 pm

      You probably would but I unfortunately have no idea of how much you should add. Sounds kind of risky. Sorry about that! Wish I could be more of a help.

  • Diamond
    September 25, 2017 @ 4:35 am

    Delicious! And not just “good for a healthy recipe,” –declious period. Thank you for the recipe!
    FYI: Didn’t do the frosting and baked as a loaf in a bread pan.

    • Erin replies to Diamond
      September 25, 2017 @ 9:39 pm

      Aww, thanks! So happy that you thought so. :) I’d love to hear how you made this in a loaf pan! What size pan did you use, what temp and for how long? I’ve been meaning to try that myself. Thanks a bunch for your comment!

  • markella
    September 24, 2017 @ 2:40 am

    My paleo baked goods never come out quite right but these were AMAZING! Hubby and 3 year old loved them too. I cant wait to make morerecipes from this site. Thanks a bunch.
    I subbed the nutmeg for pumpkin spice it was perfect. Did not make the icing so were eating these as muffins. Will be so yummy with a cup of coffee.

    • Erin replies to markella
      September 25, 2017 @ 9:45 pm

      Oooh! I need to try these with pumpkin pie spice. And a lot of it! Just to see what they’re like. :) Thanks for the tip and for your comment! I’m so happy you liked them.

  • Kyla says
    September 15, 2017 @ 2:43 am

    Could you use carrot baby food instead of shredded carrots?

    • Erin replies to Kyla
      September 15, 2017 @ 9:00 am

      I think they’d come out too moist with baby food but I’ve never tried it! Sorry about that.

      • Debbie Siegrist replies to Erin
        January 30, 2018 @ 2:41 pm

        I used baby carrots and they worked out just fine.

        • Erin replies to Debbie Siegrist
          January 30, 2018 @ 7:35 pm

          Great to know! Thanks for the tip.

  • Amber Johnson
    September 1, 2017 @ 4:17 am

    Made these tonight using freshly grated carrots.
    Substituted pure maple syrup for the honey.
    They came out wonderful! My kids loved them (even with no frosting), and we are brand new to this whole healthier eating stuff!

    • Erin replies to Amber Johnson
      September 3, 2017 @ 8:43 am

      I’m so happy to hear that you and your kids loved them! Good luck with your healthier eating and thanks a bunch for your comment. :)

  • Bonfei says
    August 28, 2017 @ 7:10 am

    I just made these tonight. I ended up with 7 muffins vs 8. I also need to adjust the carrot for next time. I used the pre-shredded carrots from Trader Joes. I think they are too long for the cupcakes.

    A little too sweet (just the cupcake, I am not a frosting fan)so I will adjust the amount of honey next time. Nice and moist though.

  • Vivian says
    August 15, 2017 @ 12:21 am

    Hello Erin,
    I don’t have any coconut flour. Any replacement for that?
    Thank you,

    • Erin replies to Vivian
      August 15, 2017 @ 6:38 pm

      Hi Vivian! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! I wish I had a better answer.

      • Vivian replies to Erin
        August 15, 2017 @ 11:42 pm

        Thank you for your reply. It is okay. I will give it a try!!!

  • Ree says
    August 8, 2017 @ 9:04 pm

    Is there any changes for high altitude or am I all good?
    Thank you!

    • Erin replies to Ree
      August 8, 2017 @ 9:08 pm

      Sorry, but I have zero experience with high-altitude baking. I found this, though. I hope that helps and that you’ll enjoy the cupcakes!

  • Deborah says
    July 15, 2017 @ 11:02 pm

    These are absolutely delicious! I added 1/2 c chopped walnuts to the batter as the last step, and they work great with it. Thank you so much for sharing this recipe – it’s outstanding!

    • Erin replies to Deborah
      July 16, 2017 @ 9:59 pm

      I’m so happy you enjoyed them! I’ll have to try some chopped walnuts next time, too. Sounds good! Thanks for your comment. :)

  • Vicki Moss says
    July 8, 2017 @ 4:35 am

    I added zucchini to mine and they are devine .Thankyou for your recipe and I will be using them again.

    • Erin replies to Vicki Moss
      July 10, 2017 @ 6:43 pm

      How much did you add? And did you wring out the liquid? I’d like to try, too! Thanks for the tip. So happy you liked them! :)

  • Megan says
    June 29, 2017 @ 8:16 pm

    Hi there! I’m gearing up to make these, and realized I don’t have any coconut oil! Could I use butter or something like Spectrum shortening? I also have avocado oil. These look great and I’m looking forward to eating them!

    • Erin replies to Megan
      June 29, 2017 @ 8:24 pm

      Butter would work! Never used shortening so I don’t know. I’d probably go with olive over avocado oil. Enjoy!:)

      • Ned replies to Erin
        July 25, 2017 @ 5:49 am

        I made these tonight and used butter (my stomach won’t tolerate coconut oil) and they are LUSCIOUS! I had to bake them 25 minutes and the carrots were still slightly chewy but gosh these are so fluffy and light and my husband has bagged them all for his lunch so I have to make another batch for me! Thanks for a great recipe!

        • Erin replies to Ned
          July 27, 2017 @ 7:38 pm

          Haha. He bagged them all for his lunch?! I love that. It’s great to know that the butter version worked out well! The carrots shouldn’t really be noticeable so I definitely recommend grating them finer next time. :) Thanks a bunch for your comment! I hope you hid that second batch for yourself. ;)

  • Alex says
    June 26, 2017 @ 6:05 pm

    Anything healthier that can replace the coconut oil? I was going to try apple sauce but t I’m not sure how that would turn out

    • Erin replies to Alex
      June 29, 2017 @ 8:23 pm

      Sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday. I’m one of those people who thinks coconut oil is super healthy so I’m not sure what you’d consider healthier. I personally haven’t had good luck with subbing applesauce for fat but I know others don’t mind the change it makes to the taste and texture. Sorry I don’t have a better answer for you!

    • Nuno replies to Alex
      July 7, 2017 @ 6:07 pm

      Coconut oil is the very healthy!
      You should learn more about it… find some books on coconut on amazon and learn! You will improve your health and many myths regarding the saturated fats!

      • Erin replies to Nuno
        July 8, 2017 @ 5:37 pm

        I totally agree with you. :)

      • Karen replies to Nuno
        July 12, 2017 @ 11:42 pm

        I just started reading The Secret Life of Fat. Fat is being given a very bad name. I’ve started increasing my fat and decreasing my grains and haven’t felt this good in ages!

        • Erin replies to Karen
          July 16, 2017 @ 6:23 pm

          Same here! I feel much better with more fat and fewer grains.

    • Dainty replies to Alex
      July 14, 2017 @ 10:56 pm

      I’ve made this with the oil and with applesauce and there is no difference! –Except about 700 calories ;)

      • Erin replies to Dainty
        July 16, 2017 @ 10:02 pm

        Good to know! Thanks for the tip. :)

  • Risa
    June 21, 2017 @ 6:35 pm

    Really good! I wanted to make these for an early first biryhday party for my daughter, so I couldn’t use honey and don’t want her to have sugar. So I replaced the third cup honey with a combo of unsweetened apple sauce and real grade A organic maple syrup and they where still yummy and my dsughter loved them! I just wsnted to share in case anyone else finds themselves in the same sinerio :) Thsnks for the good recipe!

    • Erin replies to Risa
      July 1, 2017 @ 10:21 pm

      So happy you enjoyed them! That’s great that your sub worked out. I’ll have to try that myself. :) Thanks for your comment and sorry for the super slow reply! I’m in the process of moving and haven’t had internet for a while.

  • Nikki says
    May 22, 2017 @ 8:29 am

    Does anyone know if you can use all coconut flour instead of almond flour? Thank you

    • Erin replies to Nikki
      May 23, 2017 @ 11:35 am

      Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that

  • Petra Jorgensen says
    May 4, 2017 @ 6:42 am

    Can this recipe be used to make a carrot loaf / bread, instead of 8 muffins? What would the baking temp & time be then?

    • Erin replies to Petra Jorgensen
      May 4, 2017 @ 10:43 pm

      I haven’t tried it but I’m doubtful it’d work out well. Grain-free muffins don’t often convert well to loaf pans. I also have no idea of the baking temp and time. Sorry I’m not more of a help!

      • Margaux replies to Erin
        August 3, 2017 @ 10:07 pm

        Thoughts on whether or not this recipe would be good for a small layer cake? Say 6″ diameter? I plan on using agave for the honey for the lower glycemic index.

        • Erin replies to Margaux
          August 4, 2017 @ 8:44 am

          I’m not sure about a 6″ but I doubled it and you can see it here: vegan cream cheese frosting. Check out the two paragraphs after the second picture.

  • Bracha says
    May 3, 2017 @ 3:41 pm

    Has anyone ever tried these with puréed carrots? Just thinking my picky eaters won’t like to see but if carrots :(
    Thank you!

    • Bracha replies to Bracha
      May 3, 2017 @ 3:42 pm

      **bits of carrots

    • Erin replies to Bracha
      May 4, 2017 @ 10:44 pm

      I haven’t but you can really hardly even tell that there are carrots in there!

  • Erica says
    April 28, 2017 @ 4:51 pm

    These are SOOOOOO good. Thank you thank you for developing a healthy version of carrot cake. They’re simple to make and even kid approved!

    • Erin replies to Erica
      April 28, 2017 @ 6:46 pm

      Aww, yay! So happy that you and your kid enjoyed the muffins. Thanks for your comment!

  • Jacinta
    April 28, 2017 @ 6:00 am

    this is the first reciepe i have made from your website.. Definately going to try more!! Love using almond and coconut flours and these turned out perfectly! Instead of piping the frosting i spread it and topped with some chopped walnuts :-)
    Thankyou for sharing your talents 😘

    • Erin replies to Jacinta
      April 28, 2017 @ 6:48 pm

      What a nice comment! Thanks so much. I’m glad that you liked the muffins and that you’ll try out more of my recipes! I hope you’ll enjoy them just as much. Thanks again! :)

  • Angela says
    April 25, 2017 @ 12:39 am

    Do you have the nutrition info available for these muffins? They look great! Trying to monitor sugar intake

    • Erin replies to Angela
      April 25, 2017 @ 1:27 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Sari Stevenson
    April 16, 2017 @ 11:53 pm

    These are outstanding. I’ve recently gone gluten free and was excited to try these. I did tweak the recipe a bit, by adding crushed pineapple and raisins, and a bit more almond flour. They turned out great.

    • Erin replies to Sari Stevenson
      April 18, 2017 @ 9:38 pm

      Yum! I’ll have to try these with pineapple and raisins. That sounds great. Thanks a bunch for your comment!

  • SF mom says
    April 16, 2017 @ 6:30 pm

    Amazing! Delicate crumble. Didn’t have coconut flour so substituted 4 tablespoons of oat flour and 2 tablespoons all purpose because it’s what I had on hand. Ran out of honey halfway into pouring it out so used a tiny bit of maple syrup to top it off. They were incredible. Just a light bit of sweetness that was perfect. This recipe is a keeper. We are not gluten-free but wanted to try something different. Thank you!

    • Erin replies to SF mom
      April 16, 2017 @ 10:12 pm

      I’m so happy that you enjoyed them! And how awesome that you decided to try them out, despite not being GF. :) Thanks a bunch for your comment! I hope you’re having a nice Easter.

  • Maria says
    April 15, 2017 @ 8:22 pm

    I just made these and they turned out WONDERFULLY!!! Since we aren’t eating them until tomorrow, would you recommend storing them in airtight containers in the fridge or is it ok to leave them in airtight containers on the counter?

    • Erin replies to Maria
      April 15, 2017 @ 8:40 pm

      I’m so happy that they came out well! An airtight container on the counter for a day or two is totally fine. Hope you have a nice holiday! Thanks for your comment. :)

  • Ann says
    April 11, 2017 @ 1:43 am

    Looks Delilah. Can this be made with egg substitute? Thanks.

    • Erin replies to Ann
      April 11, 2017 @ 8:17 am

      I haven’t tried it so I’m not sure. Sorry about that!

  • Beth says
    March 24, 2017 @ 2:17 pm

    UPDATE: I calculated 20 mini muffins to be around 6 carbs each. (I substituted maple syrup for honey). I consider this a keto friendly recipe for sure and I’m making more TONIGHT. Thanks again for sharing this lovely recipe.

    • Erin replies to Beth
      March 24, 2017 @ 9:54 pm

      That’s great! Thanks for sharing your calculations. I’m happy that they fit your diet and that you enjoy them! :)

  • Beth
    March 18, 2017 @ 2:31 pm

    I found this recipe while looking for keto or low carb desserts. I haven’t actually calculated the carb count yet but just eyeballing the recipe tells me that these are lower in carbs than standard cupcakes.
    I made 20 mini muffins and they were DELIGHTFUL. I substituted olive oil for coconut oil and maple syrup for honey. So yummy and my 4 year old ate them. The icing was perfect for me without any milk but I would like to know how everyone got their icing smooth without tiny cream cheese lumps??? Thanks for the recipe! I’ll definitely be back for more!!!

    • Erin replies to Beth
      March 18, 2017 @ 9:54 pm

      They’re definitely lower carb than regular cupcakes but not the lowest carb due to the honey. Low-carb is not my forte. ;) I’m happy that you and your little one enjoyed them! I just used a sturdy silicone spatula to make the frosting but if yours came out lumpy, try using a hand mixer. It definitely shouldn’t be lumpy! Thanks for your comment. :)

    • Jillian
      replies to Beth
      April 4, 2017 @ 8:27 pm

      Just got a tip today regarding the tiny lumps in the cream cheese.(:
      You need to whisk well the cream cheese before adding the other ingredients.

    • Becky replies to Beth
      May 23, 2017 @ 6:56 am

      Beth, I’m looking to do these mini to increase the chance of my picky five year old eating them. How long did you bake, may I ask?

      • Erin replies to Becky
        May 26, 2017 @ 10:35 pm

        I don’t think Beth will see your comment so I’m just going to guess that you should start checking at 5-7 minutes. Minis cook so quickly!


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