Paleo Muffins: Carrot Cake

Paleo Muffins: Carrot Cake

Carrot Cake Paleo Muffins

When it comes to social situations, following a Paleo diet can be a challenge. Whether you’re visiting a friend for coffee, going to a birthday party, or having people over for dinner, sticking to a real food diet can be tough.

When you have delicious Paleo recipes on hand, you can whip up something great to share with others without the social awkwardness. You can also show others that eating real food isn’t as difficult as they might think. It’s fun to share Paleo brownies or cookies and surprise others who expect that gluten free food translates into tasteless cardboard.

Gluten-free goodies also make excellent conversation pieces. When people inquire about your food choices, it’s a great way to move the discussion onto debunking the myths of conventional wisdom and the benefits of losing the wheat. See? You could change someone’s life with a basket of muffins!

Tips for Success

I used the coarse part of the grater for the carrots. Do you know what I mean? On one of those hand graters, the bottom grates things finely–like parmesan cheese–and the top one is a little thicker. When I looked around at some conventional carrot cake recipes, some reviewers said that finely grating the carrots resulted in mushy spots in the cake. Gross.

You could add the optional raisins for something extra. But they’re high in sugar and some people have a hard time digesting them, so keep that in mind. Speaking of sugar, you could reduce the raw honey to 1/3 cup if you want to cut it down a bit.

Paleo Muffins: Carrot Cake

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • 1/2 cup raw honey
  • 1/2 cup coconut oil
  • 1 1/2 cups coarsely grated carrot
  • 1/2 cup raisins (optional)

Directions:

  1. Preheat your oven to 350 degrees.
  2. Whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together eggs, vinegar, raw honey and coconut oil.
  4. Slowly add the flour mixture to the egg mixture.
  5. Fold in the grated carrot.
  6. Add batter to a lined muffin tin.
  7. Bake for 25 to 30 minutes.
  8. Muffins are done when a knife inserted into the center of one comes out clean.
While you’re here, check out other CaveMom Paleo muffin recipes, like the popular Strawberry Banana or Pumpkin & Apple Paleo Muffins.

© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Muffins: Carrot Cake

18 thoughts on “Paleo Muffins: Carrot Cake

  1. Denaelen

    This is my first time on your site. The recipe looks delicious and easy! I have everything except coconut flour. The hardest part about starting to eat right is to know what to stock your pantry with!

    Reply
    1. Liz Post author

      Yes, that’s true. On a positive note, many of the conventional supermarkets are beginning to carry these products. As demand increases, we’ll be seeing a lot more things like coconut flour on the shelves. I love working with coconut products–they’re very versatile and can be used in both sweet and savory meals. Thanks for stopping by!

      Reply
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  4. Denaelen

    I finally got around to making these! Hubby just went completely Paleo this month and I have been looking for more recipes in my bookmark archives. :-) These muffins are amazing! I am going to cut the honey next time like suggested, they are almost too sweet after abstaining from table sugar. Lol I also added some organic coconut flakes on top which toasted nicely. I am definitely going to make this a regular recipe!

    Reply
    1. Liz Davis Post author

      Hi Denaelen,

      The coconut flakes sound like a great addition! I’ll have to try that one out myself.

      I’m so glad you like the muffins. It’s crazy how sensitive you get to sweet tastes, isn’t it? I often make banana muffins with no honey at all, and I don’t miss it.

      Thanks for stopping by to comment :)

      Reply
  5. Kay

    My entire family absolutely loves these carrot cake muffins. I am gluten-free and it is great when I can bake something that everyone else will eat also! Can’t wait to try more of your recipes. Was wondering if you could substitute zucchini for the carrots…have you tried it Liz? FYI… I grind raw almonds and unsweetened shredded coconut in my BlendTec for the flours with good results. Also, I substitute 1/2 the honey with Stevia. Keep up the good work Liz and keep those recipes coming!!!

    Reply
    1. Liz Davis Post author

      Thank you, Kay! I’m so glad your family enjoys the muffins.

      I’ve been meaning to try a zucchini bread or muffins. If you want to try this recipe with zucchini instead of carrots, I’d cut it down to one cup since they contain more moisture.

      Using the BlendTec is a great idea. A commenter on another recipe used her VitaMix to blend the ingredients with nice results, as well. Thanks for sharing your substitutions and ideas!

      Reply
  6. Kathy

    Wow awesome! My kids love carrot cake and we always buy this in our local bake store. Thank you Liz, now I can make one right in my own kitchen. My kids will surely enjoy baking with me their classic favorite. And what’s more important it is paleo. :-)

    P.S. I really love your paleo baking recipes.

    Reply
  7. JenC

    I just made these using the carrot pulp from my juicer (8 med carrots made 1.5C). I added the carrot pulp directly to my moist ingredients and used a mixer to thoroughly mix it all together – to ensure there were no carrot clumps. Then I added the dry ingredients and mixed by hand. I also threw in a handful of walnuts, and topped with flaked coconut. These are a dream! Creamy, rich and filling! So delicious! So yes, you can use carrot pulp!

    Reply
    1. Liz Davis Post author

      Awesome, Jen! Thanks so much for coming back to let us know that the carrot pulp works. That’s a great way to use the pulp from your juicer and reduce waste. I’m glad you enjoyed the recipe and made some custom adjustments!

      Reply

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