Flourless Carrot Cake Muffins that are both healthy and indulgent! Subtly spiced and sweetened muffins are topped with a lightened-up cream cheese frosting in a delicious gluten-free treat that’s sure to please.
Frosting these flourless carrot cake muffins made me think of the cake tastings we did when we were looking for someone to make our wedding cake. Not sure why, but possibly because it was the last time I had anything with frosting on it.
In any case, it was a pretty bitter sweet memory because it was the last thing we were able to plan for our wedding, and that was almost 2 months ago. After that, lockdown went into place and planning became a lot more difficult, if not impossible.
Actually, even figuring out if we’ll still be able to have our wedding is kind of tricky. It’s not until September, but right now everything is at a standstill and we have no idea when this lockdown will be lifted.
That and we have a lot of people who’ll have to travel, and I’m not sure that anyone is going to be super eager to hop on an airplane after all the fear surrounding travel.
So that’s where we’re at right now – trying to stay positive but also exploring other options like just having a tiny ceremony and then a bigger reception some time in the future when things have settled. Who knows. Only time will tell.
But enough about that. Let’s talk flourless carrot cake muffins since I’m sure that’s why you’re all here.
How To Make Flourless Carrot Cake Muffins
Blender Method
- The blender method works best if you have a high-speed blender like a Vitamix since a less powerful blender will most likely bog down under the ingredient load and be super annoying to work with.
- It really helps to start by processing the oats until they’re ground down into the consistency of a fine flour. This ensures a smoother muffin that will cook evenly.
- After you grind the oats, take the blender jar and give it a few shakes to make sure the oat flour isn’t packed too tightly under/around the blades – this helps the rest of the ingredients blend more smoothly and prevents the blender from bogging down.
- Make sure to scrape down the sides/corners of your blender and process one more time before adding the carrots and raisins.
- DO NOT PROCESS the carrots or add-ins! You can add them straight to the blender bowl and use a spatula to mix them in, or you can transfer the batter to a large bowl and add the remaining ingredients there. It really depends on the size/shape of your blender.
Mixing Bowl Method
- You’ll have to replace the oats with a pre-ground or store-bought oat flour. This recipe calls for 2 cups of oats which translates to 1 1/2 cups of oat flour – 160 grams in each case.
- If you want to make your own oat flour, add 2 cups of oats (160 g) to any blender and process on high until the oats get ground down to a fine flour consistency. You can even do this in something like a NutriBullet… just in smaller batches.
- Add the carrots and add-ins after everything else has been mixed together and a batter forms and give them a good mix to make sure they’re evenly distributed in the batter.
Both Methods
- Shred your carrots before you add the wet ingredients. This is so that you don’t have to do it while the batter is just sitting around and letting the leavening agents react. You’ll get fluffier, dome-ier muffins this way.
- I used coconut palm sugar for my sweetener, but you can replace that with brown or cane sugar as well. Maple syrup will also work, but it will change the consistency of the muffins a little bit.
- When measuring, don’t pack the shredded carrots too tightly. Just sprinkle the shreds into your measuring cups until they are full and heaping a little bit. 2 medium-sized carrots are all you need.
- Add-ins are completely optional. I know people are pretty particular about how they like their carrot cake, so feel free to toss in 1/2 – 1 cup of nuts, raisins, a combination of both, or nothing at all. I actually found that raisins were a really nice touch, but I know those guys can be super polarizing so feel free to leave them out.
- I really recommend either using parchment paper liners or greasing your muffin cavities well. These muffins will probably stick to paper liners.
- Let the muffins cool completely before frosting them. If they’re still warm, the frosting will get runnier and could potentially slip right off. Also, you don’t have to get fancy with the frosting – I just took a knife and smeared it on top.
- This part is totally optional, but I toasted some shredded coconut and sprinkled it on top of the frosting. It didn’t add much to the taste, but it was pretty to look at.
Okay, But What Are They Like?
Like a little palm-sized slice of carrot cake.
The muffins themselves are slightly spiced and not overly sweet. They’re on the denser side, but still really tender and moist. They’re pretty healthy little guys and make great snack or breakfast muffins. I found that I liked these better on day 2+ because the flavours had a chance to “marinate” and intensify, but they’re great straight out of the oven too.
What really takes these little muffins to the next level is the cream cheese frosting. Not only does it add a little bit of extra sweetness and moisture, but it creates that delicious spicy/tangy combo that’s so great about carrot cake. It makes them feel so much more indulgent while still staying on the healthier side.
These muffins are also gluten-free (as long as you use certified gluten-free oats) and can easily be made nut-free by replacing the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy. You can also make them vegan by replacing the eggs with a banana, but some of the flavour will come through.
Happy eating!
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flourless carrot cake muffins
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
For the muffins:
- 2 cups (160 g) oats, gluten-free if needed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (120 ml) unsweetened almond milk
- 1/4 cup (64 g) almond butter
- 1/2 cup (100 g) coconut palm sugar*
- 2 tsp (10 ml) vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 slightly heaping cup (120 g) shredded carrots
- Optional: 1/2 cup (80 g) raisins or nuts
For the cream cheese frosting:
- 4 oz. light cream cheese
- 1/4 cup (30 g) icing sugar
- 1/2 tsp vanilla extract
Instructions
Make the muffins:
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them with oil. Set aside.
- Add the oats, baking powder, baking soda, and salt to a high-speed blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.**
- Add all of the remaining ingredients except for the carrots and add-ins, and process on high until the batter becomes smooth and creamy, about 20 seconds. Periodically stop and scrape down the sides/corners of your blender as necessary. Finally, use a spatula to mix in the carrots and add-ins by hand.
- Pour the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 25 – 30 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Make the frosting:
- Add the cream cheese, sugar, and vanilla to a medium-sized bowl or the bowl of a stand mixer and, using your stand or hand mixer, beat on high until all the ingredients are well combined and slightly whipped.
- When the muffins are cool, use a knife to spread the frosting on top of them. I recommend only frosting the muffins you plan to consume right away. Otherwise, store the frosting separately in a covered container in the fridge until you need to frost another muffin.
Notes
* You can also use brown sugar or cane sugar.
** Alternatively, you can replace the oats with 1 1/2 cups (160 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add all the remaining ingredients except for the carrots and add-ins and mix until a smooth batter forms. Finally, fold in the carrots and add-ins.
To make these gluten-free, be sure to use certified gluten-free oats.
To make these nut-free, replace the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy.
To make these vegan, replace the eggs with one banana. The flavour will come through a little bit though.
Nutritional information is calculated with cream cheese frosting but without any add-ins.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looking for more healthy muffin recipes? Try one of these!
Easy Morning Glory Muffins
Healthy Banana Nut Muffins
Easy Vegan Chocolate Muffins
Banana Oat Greek Yogurt Muffins
Chocolate Chip Oatmeal Cookie Muffins
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Useful overview. The flow from one section to the next worked well, and nothing felt rushed. I found it worth the read.
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Looks so moist and fluffy! Love that they’re flourless too, perfect for gluten-free mornings with a smear of cream cheese frosting on top.
These flourless carrot cake muffins look like a perfect treat for a cozy weekend morning—simple ingredients and such a great texture without the flour. I’ve been trying to cut back on processed flours, so this recipe is definitely going into my rotation.
By the way, if you’re like me and often find yourself checking lottery results while waiting for the oven, I recently tried a tool that lets you scan a ticket photo instead of typing all those numbers. It’s surprisingly handy when your hands are messy from baking.
Do you usually check your tickets right after the draw or save them up?
I love that these carrot cake muffins are flourless but still get to have that lightened-up cream cheese frosting. Your story about the wedding cake tastings was so relatable, even if it brought back a bittersweet memory. I can’t wait to try baking a batch of these this weekend!
These muffins sound amazing! I love that they’re flourless and still have that indulgent cream cheese frosting. Perfect for a healthy treat. Can’t wait to try making them for my family.
omg these look so good
Bookmarked this! The specific measurements and timing notes are exactly what I needed. Most guides I’ve read skip over those details but they make all the difference.
These flourless carrot cake muffins look absolutely delicious—the perfect balance of healthy and indulgent! If you enjoy exploring food visuals and recipes, you might also like checking out related images and photo analysis on [url=https://imagechat.co]image chat, AI image analysis, photo analysis, image to prompt, visual AI, photo chat[/url].
It’s interesting how baking can trigger such specific memories, and reading about your wedding cake tasting added a whole new layer to these muffins. I’ve been in a similar spot where the original plans had to change, so I really appreciate the honesty about how stressful that period was for you. Hopefully, these flourless carrot cake muffins provide a little comfort while you figure out the next steps for your celebration. Sending good vibes for whatever decision you make about your big day.
These flourless carrot cake muffins sound delicious and a great healthy alternative! It’s a shame about your wedding plans, but I hope everything works out for you.
I love that these muffins are flourless and still taste indulgent! The lightened-up cream cheese frosting sounds perfect. Can’t wait to try this healthier twist on carrot cake.
Otherwise, store the frosting separately in a covered container in the fridge until you need to frost another muffin.
I love how these muffins strike the perfect balance between healthy and indulgent. The subtle spices and lightened cream cheese frosting make them feel like a treat without the guilt. I tried the blender method using my Vitamix, and they came out incredibly moist and fluffy—definitely a new favorite for meal prep. If you’re looking for another wholesome recipe to try, is a must-bake for gluten-free breakfasts or snacks.
这些无麸质胡萝卜蛋糕松饼太棒了！健康又满足，奶油奶酪糖霜清爽不腻口。刚用搅拌法做了一批，燕麦打成粉后果然更细腻。如果想试试更多有趣食谱，可以看看这里 ，找到些创意灵感也不错哦。
When you’re testing a carrot cake muffin recipe and swapping ingredients like oat flour for whole oats
The method of grinding oats into a flour directly in the blender before adding wet ingredients is a smart way to keep the muffins gluten-free without an extra bowl.
The process of grating carrots before mixing the wet ingredients to preserve leavening reactivity is a clever technique that mirrors efficient parent-pair lookup—prep work done early prevents the batter from falling flat just as inputting two known Pals into a reveals the offspring without random guesswork.
Well done. I liked the balance between overview and specifics. It gave me enough context to understand why the topic matters.
The “better on day 2+” note is the kind of tip that actually changes how I’d bake these — I’d have dug in immediately and judged them on day-one flavor. The spicy/tangy thing the cream cheese frosting does is what makes carrot cake worth it, so folding that into a breakfast muffin is a smart move. Good call flagging that the banana-vegan swap can come through in the flavor; I’d rather know that up front than be surprised.
These flourless carrot cake muffins look like the perfect healthy treat—love the tip about grinding oats into flour for a smoother texture.