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 turned out wonderfully! The texture was surprisingly light and moist for a flourless recipe, and the warm spices paired so well with the cream cheese frosting. Definitely keeping this recipe in my regular baking rotation.
Finally a carrot cake muffin I can enjoy guilt-free! Love that they’re flourless but still look so moist and delicious.
Love that these use almond flour and warm spices—perfect healthier breakfast option!
These flourless carrot cake muffins sound like a fantastic, healthier alternative to traditional carrot cake. I appreciate the detailed instructions for both blender and mixing bowl methods, and the tips for achieving a good texture are very helpful. I’m particularly interested in trying the cream cheese frosting – it sounds like the perfect finishing touch to these moist and tender muffins.
These flourless carrot cake muffins sound like a fantastic, healthier take on a classic. The idea of a subtly spiced muffin topped with a lightened cream cheese frosting is incredibly appealing, and I appreciate the detailed instructions for both blender and mixing bowl methods. It’s great to know they can be adapted to be gluten-free and nut-free as well!
These flourless carrot cake muffins sound like a fantastic way to enjoy a classic flavor profile in a healthier, gluten-free format. The idea of a lightened-up cream cheese frosting is particularly appealing, and I appreciate the detailed instructions for both blender and mixing bowl methods. It’s great that they can be customized with add-ins like raisins or nuts, and I’m curious to see how the flavors develop after a day or two, as you mentioned.
Qué opción tan deliciosa y saludable para disfrutar del sabor a carrot cake sin complicaciones! Al organizar recetarios digitales sin gluten, estructurar listas de ingredientes o preparar planificadores de repostería saludable, mantener una presentación de texto clara ayuda a seguir los pasos de la receta. Si buscan una utilidad web práctica para copiar fuentes estéticas en sus diarios de cocina o descripciones de perfil, les sugiero probar letras conversor. ¡Excelente receta
These flourless carrot cake muffins look absolutely delicious—the perfect balance of healthy and indulgent, especially with that lightened-up cream cheese frosting. I love that they’re gluten-free too, making them an easy treat to enjoy any time. If you’re into exploring more recipes or learning something new in the kitchen, you might also enjoy picking up a bit of [url=https://businesschineseai.com/]business chinese, chinese learning, mandarin for business, professional chinese, ai language learning, business mandarin, chinese for professionals, workplace chinese[/url] on the side!
I never thought carrot cake muffins could work without flour, but the texture sounds surprisingly moist and substantial. It makes me wonder how the wet-to-dry ratio changes when you skip traditional flour entirely, especially for keeping the crumb tender. I’ve been exploring similar recipe demos through flux 3 video to compare techniques visually.
The part about Flourless Carrot Cake Muffins gives readers a concrete detail to think through. I run colony flow, a game site with online play, and it is built for quick game-focused breaks.
The practical tips are what I would follow: use parchment liners or grease the tin well because these stick to paper, and let them cool completely before frosting or the frosting will slide off. Storing the frosting separately and only frosting what you will eat right away is also sensible.
These flourless carrot cake muffins look absolutely delicious! I love the blend of spices and healthy ingredients. The cream cheese frosting is such a great touch. Thanks for sharing this wonderful recipe!
Made these yesterday and yeah, the frosting slipping off warm muffins is real – patience is not my strong suit lol. Was gonna post a pic of my sad-looking batch to the group chat but needed to fix the timestamp first, found this thing that does it quick .
These flourless carrot cake muffins sound like a wonderful treat, especially with the lighter cream cheese frosting. I appreciate the detailed instructions for both the blender and mixing bowl methods, and the notes on substitutions for dietary needs are very helpful.
Nice write-up, appreciate the detail. For anyone who likes casual games during breaks: keyboardescape.app has a free browser runner where you press keys to gain speed and dodge obstacles. I have played it more than I care to admit.
The substitution notes are thorough: certified gluten-free oats for gluten-free, soy nut butter and rice or soy milk for nut-free, and a banana instead of eggs for vegan—with the fair warning that the banana flavour will come through. Two cups of oats equals one and a half cups of oat flour, at 160 grams either way.
I like the honesty that these are better on day two, once the flavours have had time to intensify. They are described as denser but still tender and moist, which sounds more like a snack or breakfast muffin than a cupcake. Toasted coconut on top is a nice finishing touch even if it adds little to the taste.
The warning not to process the carrots in the blender is the kind of detail that saves a batch. Mixing them in by hand at the end keeps the texture right. Shredding the carrots before adding the wet ingredients, so the leavening agents are not sitting around reacting, is another small but real improvement.
Grinding oats into flour in a blender is a clever way to make these work without any flour at all. The cinnamon, ginger, and nutmeg give proper carrot cake flavour, and the lighter cream cheese frosting keeps them from feeling heavy. The fact that two medium carrots is enough for a full batch is surprising.
Grinding oats into flour in the blender is a clever way to make these muffins work without any flour at all. The combination of cinnamon, ginger, and nutmeg gives proper carrot cake flavour, and the lightened cream cheese frosting keeps it from feeling heavy. Two medium carrots is a surprisingly small amount for a full batch.
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These flourless carrot cake muffins look so moist and flavorful! The cream cheese frosting really takes them to the next level. Can’t wait to bake a batch this weekend for breakfast.
These flourless carrot cake muffins look like the perfect balance of wholesome and indulgent—I love that they’re naturally gluten-free without sacrificing texture. The idea of making a batch for weekend meal prep is really tempting. By the way, if you’re someone who likes planning your baking days ahead, I’ve been using a free printable calendar from printable-cal.org to schedule kitchen projects like this. It’s surprisingly handy for keeping track of what to bake and when. Do you usually stick to one recipe when you meal prep, or do you like to rotate a few different muffins?