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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These flourless carrot cake muffins look incredibly moist and tender! I love that they use almond flour for extra protein — perfect for a breakfast snack that doesn’t feel overly indulgent. The cinnamon and maple combo is exactly what I reach for when baking with carrots. Can’t wait to try the batch with walnuts folded in.
These flourless carrot cake muffins sound absolutely delicious! I love how they balance healthy ingredients with that indulgent cream cheese frosting. Can’t wait to try making them.
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Thanks for sharing~
The timing of adding shredded carrots—mixing them in last to avoid overworking the batter—seems like a small detail, but it’s the kind of adjustment that separates a good muffin from a dense, hockey-puck one. Blender methods that grind oats into flour can be just as finicky
Clear and thoughtful. I picked up a couple of takeaways I had not considered before. Appreciate you taking the time to publish this.
These look absolutely delicious! I love that they’re flourless and still topped with that lightened-up cream cheese frosting—such a perfect healthier treat. Can’t wait to try making these!
These flourless carrot cake muffins look absolutely delicious! I love that they’re both healthy and indulgent, especially with that lightened-up cream cheese frosting. Sorry to hear about your wedding planning struggles—fingers crossed everything works out for September!
Made these yesterday and they turned out perfectly fluffy! Listening to some jazz on Muka Live while I baked made the whole morning feel special. Thanks for sharing this recipe.
Really enjoyed reading Flourless Carrot Cake Muffins | running with spoons. The part about April 26, 2020 by Amanda @ .running with spoons. 712 Comments Flourless Carrot Cake Muffins that are both healthy and in was practical and easy to follow. Thanks for sharing this, liangzaiai will apply these ideas and report back with results.
These flourless carrot cake muffins sound like the perfect balance of wholesome and indulgent—that lightened-up cream cheese frosting is such a clever touch!
These flourless carrot cake muffins look absolutely delicious! I love that they’re gluten-free but still have that creamy frosting. Can’t wait to try them!
The part about “Subtly spiced and sweetened muffins are topped with a lightened-up cream cheese…” reads clearly because it shows the idea as a sequence, not just a static claim. The article is easier to follow when the idea has a simple sequence.
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These muffins look incredible! I love finding healthy gluten-free recipes that feel indulgent. Your cake story was so sweet. I’m definitely baking these soon!
These muffins sound amazing! I love that they’re flourless and gluten-free but still have a decadent cream cheese frosting. Can’t wait to try making them for a healthy treat.
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These muffins are a clever way to get the carrot-cake flavor without turning breakfast into dessert. I appreciate that the recipe explains both the texture and the ingredient substitutions instead of just listing them. The note about squeezing excess moisture from the carrots would also be useful in a short recipe video; sharing one clean video link is usually easier than sending a large clip to friends.
Those carrot cake muffins sound like the kind of recipe that proves you don’t have to sacrifice texture to go gluten-free—the oat flour and shredded carrots clearly carry the structure.
These flourless carrot cake muffins look like such a cozy, guilt-free treat—perfect for a spring brunch or just when you’re craving something naturally sweet. I love recipes that keep things simple but still feel special.
Speaking of personal touches, it reminded me how much our taste in food (and even baking style) can connect to our astrological makeup. Have you ever looked into what your Venus sign says about your preferences? I recently tried venussign.org to see how that placement influences creativity and comfort in daily life—found it surprisingly insightful for something as everyday as choosing a muffin recipe.
Curious—what’s your go-to healthy indulgence when you want to bake but keep things light?
I loved how the frosting on those flourless carrot cake muffins reminded you of your wedding cake tasting—such a sweet, bittersweet memory! The blender tip for grinding oats into fine flour is a game‑changer for a smoother batter.
I like how these keep the carrot-cake flavor while staying flourless. The combination of carrots, oats, and nut butter sounds substantial enough for breakfast rather than just a dessert disguised as a muffin. I’m especially curious to try the recipe after letting the batter sit briefly so the oats can absorb a little more moisture.
These flourless carrot cake muffins are such a cozy, wholesome treat—perfect for an afternoon pick-me-up without the gluten. I’ve actually noticed that when I’m baking on days when communication feels a little off (you know, those classic mix-ups with texts or plans), I tend to turn to recipes like this for grounding. Funny enough, I recently came across a site that breaks down how planetary movements like Mercury retrograde can influence daily life and mood—it really helped me understand why some weeks feel more chaotic than others. Have you ever noticed a link between what you’re craving in the kitchen and the current astro energy?
These flourless carrot cake muffins sound fantastic, especially with that cream cheese frosting! I love the idea of toasting shredded coconut for a little extra flair on top. It’s interesting how the flavors develop even more on the second day – I’ll have to remember that. With so many people shifting to healthier options these days, I think it’s great to have a recipe like this that feels indulgent but is still nutritious. Speaking of energy, I recently discovered my Social Battery type, and it’s fascinating how it impacts my interactions with friends. Can’t wait to try these muffins!
Your description of the flourless carrot cake muffins sounds absolutely delightful! I appreciate the tips on using a high-speed blender and the importance of not over-processing the carrots. It’s great to see how you’ve managed to create a healthy treat that doesn’t compromise on indulgence. I’m also in the midst of wedding planning during these unpredictable times, and baking has become a comforting way to cope. I might just whip up a batch of these muffins to share with my fiancé while we navigate through our plans!
These flourless carrot cake muffins sound delicious and perfect for a healthier treat! I appreciate the tip about using a high-speed blender for the oats to get that smooth texture. It reminds me of when I tried making an emoji mosaic from a photo, which also required the right tools for the best outcome. I can see these muffins being a great addition to a cozy brunch or even as a snack throughout the week. Can’t wait to try them!
These flourless carrot cake muffins soun
These flourless carrot cake muffins sound absolutely delightful! I love how you mentioned using a high-speed blender to get that perfect texture. I’ve been experimenting with gluten-free baking lately, and I appreciate the tips on using oat flour. It’s so comforting to have a healthier treat that still satisfies a sweet tooth. I can totally relate to the struggle of wedding planning during uncertain times; it can be quite overwhelming. It’s nice to have a tasty distraction like these muffins to keep spirits up!
These flourless carrot cake muffins sound absolutely delicious and perfect for a quick snack! I love how you mentioned the balance of spices without being overly sweet; that’s exactly what I look for in a treat. It reminds me of the time I experimented with gluten-free baking for my friend’s birthday, trying to create something special for her. If you’re interested in more unique recipes, I recently came across a site called Apostate Verity that has some great ideas too. Thanks for sharing this recipe; I can’t wait to try it!
Thanks for sharing this recipe.
Love the detail on getting the texture right with these. I always second-guess whether to press the batter down in the tin or leave it loose, so the note about that really helps. Will give this a try this weekend.
These flourless carrot cake muffins look like such a lovely way to enjoy a healthier treat—perfect for anyone who wants something sweet without the heaviness. I really appreciate recipes that feel both nourishing and simple to make.
For anyone interested in gentle movement alongside mindful eating, I’ve recently come across a calm site called taichiwalk.org. It offers free tai chi walking routines and a beginner-friendly guide that focuses on balance and safety—no login required, and designed with seniors in mind. It’s been a nice way to keep moving without pressure.
Have you tried pairing a new recipe with a light walking routine before?
These look incredibly moist! I’ve been searching for a good flourless muffin recipe and love that these use carrots – such a great way to add natural sweetness without extra sugar. Can’t wait to try them this weekend.
The step-by-step notes make this easy to follow. I always appreciate posts that help readers compare options quickly instead of guessing from a long list.
I’ve been looking for a healthier carrot muffin recipe that still tastes good, and these look perfect. I love that they’re flourless, since I’m trying to cut back on processed grains but still want something sweet for breakfast. Do you think they’d work with a flax egg for a vegan version?
Really enjoyed this write-up. The examples were clear and the pacing felt natural. I bookmarked it to revisit when I have more time.
Love the sound of these! I always find amazing recipes on Pinterest but sometimes lose track of them. Using a Pinterest video downloader has been a game-changer for saving recipe videos and food inspiration to reference offline. These muffins look absolutely delicious.
Helpful perspective. I had seen similar posts before, but this one connected the dots in a way that made sense to me.
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