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!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
Print
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
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
These flourless carrot cake muffins sound like a game-changer for my weekend brunch plans. I’m already mentally preparing my taste buds for that sweet, spiced goodness.
Welcome to APKRobot.com.pk, your trusted destination for Android app reviews, APK guides, and mobile gaming content. We publish easy-to-understand articles about popular mobile apps, game features, installation guides, and technology tips for Android users. Our goal is to provide accurate, helpful, and regularly updated information so visitors can make informed decisions before downloading or using an app. We encourage users to download apps only from official or trusted sources, review app permissions carefully, and use apps responsibly. Thank you for visiting APKRobot.com.pk, where we strive to make mobile technology simple, useful, and accessible for everyone.
I love how this recipe keeps things simple and wholesome—no flour, no fuss, just the good stuff. It reminds me that having the right structure can make even tricky tasks feel manageable. That’s the same reason I’ve been using a study resource with clear domain guides and timed mock exams to prep for the Claude Certified Architect exam. It breaks everything down into bite-sized pieces, just like a good muffin recipe. Have you found any study methods that help you stay on track without feeling overwhelmed?
These look so moist, love that they are flourless. Perfect for a snack that still feels like a treat.
Great post! I really appreciate the effort you put into explaining this topic in such a clear and engaging way. The points you shared are both informative and practical, making it easy for readers to understand and apply them. Looking forward to reading more valuable content like this on your website—keep up the excellent work!
These flourless carrot cake muffins sound like a delightful gluten-free option for dessert. On another note, I also came across scritchy scratchy, which offers a variety of information on scratch-card games.
That connection between frosting these muffins and your wedding cake tasting is so sweet, even if it brought up some bittersweet memories. I’m always on the lookout for good gluten-free treats, and a lighter cream cheese frosting sounds like the perfect way to top these off. Definitely adding these flourless carrot cakes to my baking list for this weekend!
I’m not usually a carrot cake person, but the idea of making them flourless and in a blender is intriguing. Might try swapping the coconut sugar for maple syrup even if it changes the texture a bit.
I was impressed by how you highlighted the importance of high-quality backlinks in your article, and the way it connects people daily free backlink indexer through effective linking strategies is a game-changer for SEO campaigns. How do you think the rise of AI-powered tools, like the one mentioned in the article, will impact the way we build backlinks in the future?
This is a really informative and well-presented page. The content is clear, easy to understand, and addresses the topic in a practical way. I especially appreciate the way the information is organized, which makes it simple to find what you’re looking for. Keep up the great work—this is a valuable resource for anyone interested in this subject.
These look incredible! I love that they’re flourless — makes them so much easier to throw together when I don’t feel like dragging out the stand mixer. Did you try any substitutions for the oil? I usually swap in melted coconut oil and can never taste the difference in carrot cake recipes. Thanks for sharing this!
These flourless carrot cake muffins sound like the perfect balance of healthy and indulgent. The cream cheese frosting is such a lovely touch—brings back sweet memories of cake tastings!
Wedding Venues in Chattarpur and MG Road. List of in Chattarpur, Banquet Halls, Hotels for Party destinations in Chattarpur and MG Road Ever thought of enjoying a multi-theme Wedding Function while being at just one destination? If no then you must not have visited Chattarpur & MG Road Farmhouses.
These flourless carrot cake muffins look incredible—I love how simple the ingredients are, and they seem perfect for a healthy treat. I tried a similar recipe last week and it turned out great, though I ended up tweaking the spice ratio a bit.
On a completely different note, I’ve been exploring ways to speed up my game asset creation, and found a tool that turns a prompt or reference image into low-poly models ready for Unity or Godot. No fancy 3D skills needed—just upload and preview in the browser.
Have you ever used any creative tools like that to complement your baking experiments?
That story about your wedding cake tasting really resonated—it’s funny how frosting can bring back such specific, bittersweet memories. I’ve been looking for a gluten-free carrot cake option that doesn’t skip out on the cream cheese frosting, so these flourless muffins look perfect. Hopefully, baking these means you won’t have to go so long without having frosting again!
Great post on “flourless carrot cake muffins”—clear and practical. I especially liked the point about April 26, 2020 by Amanda
Great post on “flourless carrot cake muffins”—clear and practical. I especially liked the point about April 26, 2020 by Amanda @ .running with spoons. 665 Comments.
Great post on “flourless carrot cake muffins”—clear and practical. I especially liked the point
Great post on “flourless carrot cake muffins”—clear and practical. I especially liked the point about April 26, 2020 by Amanda @ .running with spoons. 663 Comments.
Great post on “flourless carrot cake muffins”—clear and practical. I especially liked the point about April 26, 2020 by Amanda @ .running with spoons. 662 Comments.
Great post on “flourless carrot cake muffins”—clear and practical. I especially liked the point about April 26, 2020 by Amanda @ .running with spoons. 661 Comments.
Really enjoyed your write-up on “flourless carrot cake muffins”. I especially liked the point about April 26, 2020 by Amanda @ .running with spoons. 660 Comments.
These look incredible! I love that they’re flourless — so clever for anyone avoiding gluten. Adding these to my weekend baking list for sure. Thanks for sharing!
The cream cheese frosting on top is what sold me — most “healthy” muffins skip that part. Love that these stay gluten-free without feeling dense. Saving this for weekend meal prep, will report back!
I baked a flourless batch over the weekend and couldn’t believe how moist they turned out—that lighter cream cheese frosting is exactly the balance I was looking for. I’ve been using Nano Banana to mock up plating ideas for recipes like this.
Chatup.tv has quietly built one of the more reliable random chat experiences. No mandatory registration means privacy by default. No subscription pressure means the free tier is genuinely usable. The matching engine prioritizes speed so you’re not staring at a loading screen. For anyone burned by sketchy platforms, this one restores some faith in the genre.
This was a helpful read, especially around the topic of “Flourless Carrot Cake Muffins | running with spoons”. I especially liked the point where you mentioned “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 airpl”; that made the advice feel more practical. Thanks for putting this together.
I like the tip about not shredding the carrots too finely to keep the texture. Has anyone tried swapping out the cream cheese frosting for a dairy-free option that stays firm on warm muffins?
Thanks for sharing this. I read it start to finish and found several points that were easy to apply. The structure made it simple to follow along.
I usually use almond flour for flourless baking but grinding oats into flour sounds like a simpler alternative. Do you think the texture would change much if I swapped the lightened-up cream cheese frosting for a coconut-based one?
Hello, I came across your website and really enjoyed the quality of your content. I run an entertainment-based platform focused on movies, drama series, and seasonal content, and I believe a backlink collaboration could be beneficial for both of us. Our website offers valuable and engaging information for audiences interested in entertainment and streaming updates. I would love to explore opportunities such as guest posts, link insertions, or content collaborations. Looking forward to hearing from you.
Thanks for putting this together. The section around April 26, 2020 by Amanda @ .running with spoons. 650 Comments made the broader point about FLOURLESS CARROT CAKE MUFFINS feel more concrete.
Hi, I hope you’re doing well. I’m reaching out to see if you’re open to a backlink or content collaboration opportunity. I manage a website related to movies, TV dramas, and entertainment content, where we regularly publish useful updates and engaging articles for viewers worldwide. I believe a partnership between our websites could help improve visibility and provide additional value to both audiences. Please let me know if you’re interested in guest posting, link exchanges, or any other collaboration ideas.
These muffins sound like such a great balance of wholesome and treat-like. I love that the recipe keeps them flourless while still using those classic carrot cake spices, and the lighter cream cheese frosting makes them feel special without being too heavy. Definitely saving this for a gluten-free brunch option.
I’ve been looking for a simple flourless muffin recipe, and these carrot cake ones look like the perfect balance of wholesome and satisfying. The texture sounds amazing, especially with the almond flour.
On a different note, I recently started playing a colorful puzzle game called Meccha Chameleon, and finding a clear guide for its mechanics made the experience much more enjoyable. It’s a fun way to unwind after baking.
Do you usually stick to gluten‑free baking, or do you switch it up depending on the recipe?
Your story about the wedding cake tastings being a bittersweet memory really caught my attention—it’s funny how baking can bring back those specific moments, especially if it’s the first time you’ve had frosting since then! I’m definitely saving this recipe because finding a gluten-free carrot cake muffin that still feels indulgent is pretty rare. That lightened-up cream cheese frosting sounds like the perfect touch.
I love how you can use a blender to make the oat flour for these muffins, but honestly, I’m a bit skeptical about using maple syrup as a sweetener. Won’t that change the texture quite a bit? I’ve tried it before in other baked goods, and it tends to make them too moist. Still, the idea of raisins sounds fantastic; they add such a nice chewiness!
Those muffins sound absolutely delicious, especially with the cream cheese frosting! I had no idea you could just grind oats to make oat flour – super handy tip. lowkey, if anyone else is working on similar recipes without a high-speed blender, there are sites that give step-by-step for making these swaps work reliably.
These muffins look absolutely delicious! I love that they’re flourless—I always struggle with getting that tender crumb when I remove the flour. Did you find the honey sweetness came through enough, or did you need to adjust?
I found this useful, especially the part about FLOURLESS CARROT CAKE MUFFINS. The article explains the topic clearly and makes the main points easy to follow.