My weekly carrot cake craving reared its ravenous head again this weekend, however this time instead of heading out to our beloved corner cafe and buying one (which I know are so darn addictive due to all that refined sugar) I decided to make a healthier batch of muffins for my household. These tasty morsels are gluten, refined sugar and dairy free, and just as tasty as the corner store ones with the added bonus of no sugar slump an hour after eating them. They are great to pack for kid’s school lunches, your 3pm snack, or even to grab for a quick on the go breakfast.


Carrot Cake Muffins
Author: Ema Taylor
Prep time:
Cook time:
Total time:
Serves: 12
  • 2.5 cups of grated carrots
  • 3 organic eggs
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1.5 cups of almond meal
  • 2 tbl spoons of oil or butter of your choice, I used coconut oil
  • 2 tbl spoons of organic maple syrup, honey or molasses
  • 3/4 cup of chopped walnuts
  • 1/2 cup raisins
  • 2 tsp gluten free baking powder
  • Icing:
  • 200g cream cheese or coconut cream/ yoghurt for a dairy free option
  • 1 tsp vanilla essence
  • 1 tbl spoon honey
  • 1/2 a lemon
  • 1/4 a orange
  1. Preheat your oven to 160 C
  2. Combine all cake ingredients in a bowl
  3. Mix well until combined
  4. Pour into a prepared muffin tin
  5. Bake for 50mins-1hr or until cooked through.
  6. Cover if necessary with foil.
  7. Remove from the oven and cool completely in the tin then remove.
  8. For the icing, mix the cream cheese, honey and vanilla essence until combined, squeeze the juice from the lemon and orange and mix through.
  9. For a dairy free alternate you can spread with coconut yoghurt or whip coconut cream until it is thick.
  10. Spread evenly over muffins when they are cool.
  11. Keep in the fridge for 5 days.
  12. Enjoy!






As the whole tray of muffins were eaten before I got a chance to take a picture this lovely image is from Back to her Roots. Thank you 🙂