Carrot Cake Muffins

carrot cake muffins stacked on a plate.

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Carrot cake muffins offer the deliciousness of carrot cake but in a convenient, handheld form! Warming spices and shredded carrot meet the moistness of muffins in this scrumptious and healthy recipe!


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • pinch of salt
  • 1/3 cup maple syrup
  • 1 cup unsweetened almond milk (or other non-dairy milk)
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup grated carrot (about 1 large carrot)
  • 1/2 cup pecans or walnuts, chopped
  • 1/2 cup raisins

For the maple cream cheese frosting:

  • 1/3 cup whipped cream cheese, softened
  • 2 tbsp maple syrup


  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with paper liners or silicone cups.
  3. In a medium bowl whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
  4. In a large bowl mix maple syrup, coconut oil, almond milk, egg and vanilla extract.
  5. Slowly add dry ingredients to wet ingredients.
  6. Fold in shredded carrot, nuts + raisins.
  7. Divide batter evenly into muffin tin.
  8. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready. Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.

For the maple cream cheese frosting:

  1. Whisk together cream cheese and maple syrup.
  2. Spread onto muffins (if desired) once cooled.