Coconut Flour Carrot Cake Muffins (Paleo, Gluten-Free, Dairy-Free, Nut-Free)

These easy to make carrot cake muffins are moist, bursting with flavor, and healthy. Made with coconut flour, they’re gluten-free, Paleo, nut-free, and naturally sweetened with pure maple syrup. Perfect for breakfast or dessert!



1/2 c coconut flour

1/4 c arrowroot

2 eggs

1/2 c maple syrup

1/2 c avocado oil

1 tsp cinnamon

1 tsp ginger

1/2 tsp mace

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 c shredded carrots

1/2 c raisins

For the Vegan “Cream Cheese” Frosting

1/2 c palm shorting

1/4 c coconut butter, softend

2 Tbs maple syrup

1 tsp apple cider vinegar

1/2 tsp vanilla extract


1. Preheat oven to 375˚ F and line a muffin tin with 10-12 muffin liners. 

2. Combine the coconut flour, arrowroot flour, spices, salt and baking soda and mix well.

3. Stir in the eggs, maple syrup, vanilla, and avocado oil and stir until a thick batter forms. 

4. Spoon the batter into the lined muffin tin (you’ll end up with 10-12 muffins.)

5. Bake at 375˚ F for 20-25 minutes until the tops are lightly browned or until a toothpick comes out clean.

6. Fold in the shredded carrots and raisins. 

7. Allow to cool completely before frosting. 

Vegan “Cream Cheese” Frosting

1. Add all ingredients to a medium mixing bowl and using a hand mixer, beat on high speed for 1-2 minutes until frosting is fluffy.




Optional Add-Ins. Walnuts, pecans, shredded coconut, or golden raisins would all work well in these muffins. 

Keywords: Paleo, Nut-free, dairy-free, gluten-free, coconut flour