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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“Delicious flourless carrot cake muffins! Reminds me of wedding cake tastings. Hope your wedding plans work out. How’s the lockdown affecting your travel plans?”
These look absolutely delicious! I love that you’ve made them both healthy and indulgent at the same time – that’s such a hard balance to strike. The cream cheese frosting detail really caught my eye since I’m always looking for ways to lighten up my favorite desserts without sacrificing that rich flavor. Your wedding cake memory made me smile, and honestly, this recipe might be the perfect excuse to bring frosting back into regular rotation!
These muffins sound awesome! I love that they’re gluten-free and still tasty. Just a heads up, if you’re using almond milk, make sure it’s unsweetened unless you want a sugar overload. And adding raisins? That’s a bold move, haha. Personally, I’m more of a ‘no-raisin’ type, but to each their own, right?
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These flourless carrot cake muffins look absolutely delicious! I love that they’re gluten-free and easy to make. Thanks for sharing this wonderful recipe!
These flourless carrot cake muffins look absolutely amazing! I love that they’re gluten-free and have a lightened-up cream cheese frosting – perfect for a healthier treat. I’m definitely going to try this recipe out. Thanks for sharing such a delicious and guilt-free recipe!
Interesting notes on Flourless Carrot Cake Muffins. This was concise, clear, and worth reading.
These look absolutely delicious! I love that you made them flourless and gluten-free without sacrificing that indulgent carrot cake flavor. The cream cheese frosting detail really caught my eye since that’s what makes carrot cake special for me. Your wedding cake memory is so sweet – I totally get how making something with frosting can bring back those nostalgic moments!
These flourless carrot cake muffins look absolutely delicious and perfect for a healthy snack! I love how you break down the steps clearly, making it easy to follow along. It reminds me of how much I appreciate well-organized guides for my other hobbies too. Recently, I’ve been spending some downtime exploring Sailor Piece, and I found sailorpiece.pro to be a really helpful resource for keeping track of updates and tips, much like this blog is for my baking needs. It’s great to have reliable spots for both cooking and gaming. Do you usually enjoy pairing your baking sessions with any specific leisure activities or games?
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Interesting notes on Flourless Carrot Cake Muffins. This was concise, clear, and worth reading.
Amanda, these flourless carrot cake muffins look absolutely amazing! I love that they’re both healthy and indulgent – the perfect combination. The cream cheese frosting sounds delicious too. I’m so sorry to hear about the wedding planning difficulties. It’s understandable to feel bittersweet about it all. September is still a ways away, so hopefully things will start to settle down by then. In the meantime, focusing on the muffins is a great way to stay positive. Thanks for sharing this recipe! I can’t wait to try it.
I’m so sorry to hear about your wedding plans being in limbo—that sounds incredibly stressful. These muffins sound like the perfect comfort food to bake during uncertain times, especially with that lightened-up cream cheese frosting! Can’t wait to try them.
These look absolutely delicious! I love that you’ve made them flourless but still managed to keep that indulgent feel with the cream cheese frosting. The subtle spicing sounds perfect – I’m always worried gluten-free baked goods can be a bit dry, but the carrot and frosting combo seems like it would keep them moist. Definitely trying this recipe this weekend!
These look absolutely delicious! I love that you’ve managed to make them both healthy and indulgent at the same time – that’s such a hard balance to strike. The cream cheese frosting detail really caught my eye since I’m always looking for ways to lighten up my favorite desserts without sacrificing taste. Your wedding cake memory made me smile, and it’s funny how certain recipes can bring back those moments. I’m definitely going to try these with my family this weekend!
This recipe strikes an excellent balance between health and indulgence, offering a nutrient-dense muffin that’s perfect for everyday eating—without the guilt of a traditional carrot cake! At just 176 calories per serving, the muffins pack 5g of protein and 2.6g of fiber from the oats and carrots, keeping you full for longer, and use unrefined sweeteners (coconut palm sugar) and wholesome ingredients (almond butter, unsweetened almond milk) instead of processed flours and excess sugar. Practically, the muffins store well for up to 5 days at room temperature or 3 months in the freezer, making them great for meal prep, and frosting only what you eat right away prevents waste and keeps the rest fresh. They’re a versatile, nourishing option that works as a grab-and-go breakfast, a after-school snack, or a light dessert—proving healthy baking can still be delicious and satisfying.
These flourless carrot cake muffins nail the perfect balance of classic carrot cake flavor and a satisfying, moist texture—all while being a healthier take on the treat! The subtle warm spices (cinnamon, ginger, nutmeg) pair beautifully with the sweet, earthy carrots, and the muffins are dense yet tender (never dry) thanks to the oat flour base and almond butter/milk. The lightened-up cream cheese frosting elevates the muffins to indulgent status, creating that iconic sweet-tangy contrast that makes carrot cake so beloved, and the flavors only deepen and intensify on day two for an even better bite. They’re not overly sweet, making them ideal for breakfast, a midday snack, or a small dessert, and the optional toasted coconut topping adds a nice visual touch without overwhelming the core flavor.
What makes this recipe a standout is its amazing dietary flexibility and easy customization—perfect for feeding a crowd with diverse needs! Naturally gluten-free (with certified gluten-free oats), it can be adapted to nut-free, vegan, and even different sweetener preferences with simple swaps: soy nut butter/rice milk for nut-free, a banana in place of eggs for vegan, and brown sugar/maple syrup instead of coconut palm sugar. The add-ins are also totally optional, letting you skip raisins, add nuts, or keep the muffins plain to suit personal tastes, and the cream cheese frosting is a removable extra for those who want a lighter treat. This level of adaptability means the muffins work for gluten-free eaters, plant-based bakers, and anyone with food restrictions—without sacrificing flavor or texture.
These flourless carrot cake muffins sound absolutely delicious and perfect for a healthier treat! I love the idea of a lightened-up cream cheese frosting. It’s always a challenge to find recipes that are both indulgent and good for you, so I’m excited to give these a try. Thanks for sharing such a creative and healthy twist on a classic!
These flourless carrot cake muffins sound absolutely divine! I love that they’re both healthy and indulgent, and the idea of a lightened-up cream cheese frosting is perfect. It’s always a challenge to find gluten-free recipes that don’t compromise on flavor or texture, but these sound like they hit all the right notes. I’m definitely adding this to my baking list for the weekend! Thanks for sharing!
These flourless carrot cake muffins sound absolutely divine! I love the idea of a healthier take on a classic, especially with the promise of a lightened-up cream cheese frosting. It’s always a challenge to find gluten-free recipes that don’t sacrifice flavor or texture, but your description has me convinced these will be a hit. Can’t wait to try them out this weekend!
These flourless carrot cake muffins sound absolutely divine! I love that they’re both healthy and indulgent – that’s often a hard balance to strike. The idea of a lightened-up cream cheese frosting on top makes them even more appealing. I’m always on the lookout for delicious gluten-free recipes, and these seem perfect for a guilt-free treat. Can’t wait to try making them!
These flourless carrot cake muffins sound absolutely divine! I’m always on the lookout for healthier treats that don’t compromise on flavor, and the idea of a lightened-up cream cheese frosting is particularly appealing. I appreciate that they’re gluten-free too. I can’t wait to try making these this weekend. Thanks for sharing such a wonderful recipe!
These flourless carrot cake muffins sound absolutely divine! I’m always on the lookout for healthier treats that don’t compromise on flavor, and the idea of a lightened-up cream cheese frosting is particularly appealing. I’ll definitely be giving this recipe a try this weekend. Thanks for sharing such a creative and delicious-sounding recipe!
These flourless carrot cake muffins sound absolutely delicious and like the perfect guilt-free treat! I love the idea of a lightened-up cream cheese frosting too. It’s always a challenge to find healthy recipes that don’t compromise on flavor, and this one seems to hit all the right notes. I’m definitely going to give these a try this weekend. Thanks for sharing such an inviting recipe!
These flourless carrot cake muffins sound absolutely divine! I’m always looking for healthier alternatives to classic treats, and the idea of a subtly spiced, gluten-free muffin topped with lightened-up cream cheese frosting is really appealing. I appreciate the detailed breakdown of ingredients and instructions – it makes me confident I can actually pull these off. Can’t wait to give this recipe a try this weekend. Thanks for sharing!
These flourless carrot cake muffins sound absolutely delicious and a perfect treat for someone looking for a healthier option. I love the idea of a lightened-up cream cheese frosting too! It’s great to find a recipe that manages to be both indulgent and good for you. I’m definitely going to give these a try soon. Thanks for sharing such a thoughtful recipe!
These flourless carrot cake muffins sound absolutely delicious and perfect for a healthier treat! I love the idea of a lighter cream cheese frosting, and the fact that they’re gluten-free is a huge bonus. I’m always looking for ways to enjoy my favorite baked goods without all the guilt. Can’t wait to try this recipe, especially with the subtle spices mentioned. Thanks for sharing!
The notes about the frosting are helpful, especially storing it separately to avoid soggy muffins, and I like that the recipe offers ways to make them nut-free or vegan. I’m excited to try these with different spices to make a festive autumn treat.
The use of coconut palm sugar is interesting; I’m curious how it impacts the overall moisture compared to brown sugar, since the recipe mentions maple syrup changes the consistency. I appreciate the tips on preventing the muffins from sticking – that’s always a challenge with gluten-free baking.
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Love how you keep these flourless with oats and plenty of finely grated carrots — the texture came out so tender for me. I used the fine side of my box grater; would coarser shreds make them too wet or a bit crunchy? Also, if you ever add a quick how-to video, I like saving those to rewatch offline while I’m baking.
These flourless carrot cake muffins sound absolutely amazing! I love that they’re both healthy and indulgent – the best of both worlds. The idea of subtly spiced, gluten-free muffins with a lightened-up cream cheese frosting has my mouth watering. Definitely bookmarking this recipe!
These flourless carrot cake muffins sound amazing! The idea of a healthy, yet indulgent, treat really appeals to me. I’m especially intrigued by the lightened-up cream cheese frosting – perfect for satisfying a sweet tooth without the guilt. Can’t wait to try this recipe!
These flourless carrot cake muffins look perfect for weekend meal prep. Small tip: when my hands are messy, I like to listen instead of tapping—so I grab the post’s video and convert it to an MP3 with FastYTM (no signup, up to 256 kbps) and play it on loop while I grate carrots. Do you usually include voiceover in your recipe videos? It makes hands‑free baking a lot easier.
These flourless carrot cake muffins look like such a win for busy mornings. I love when you share a quick IG reel of the mixing step — I like saving those to rewatch while I’m actually baking, and I use Instagram Downloader to keep the clip handy offline. Do you find they freeze well, or do you prefer storing them in the fridge for a few days?
Love the one-bowl blender batter approach here, and packing in the finely grated carrots sounds like the key to that moist crumb. Do you have (or plan to share) a quick Instagram Reel showing the batter consistency or how full you fill the liners? I like to save short recipe videos to reference while baking offline.
These look absolutely delicious! I love that you made them flourless and gluten-free without sacrificing that classic carrot cake flavor. The cream cheese frosting detail really got me—I always find that’s what makes or breaks a carrot cake. Your wedding cake memory made me smile, and it’s funny how certain recipes can trigger those kinds of nostalgic moments. I’m definitely going to try these with my family this weekend!
These look absolutely delicious! I love that they’re flourless but still feel indulgent with that cream cheese frosting. Your wedding cake memory made me smile – there’s something special about those milestone moments with food. I’m definitely trying this recipe, especially since I’ve been looking for good gluten-free options that don’t taste like a compromise. The subtle spicing sounds perfect for sneaking some veggies into muffins without making them taste healthy, if that makes sense!
These look absolutely incredible! I love that they’re flourless and gluten-free because I’ve been trying to find more baking recipes that work for my sister who has celiac disease. The fact that they’re also refined sugar conscious is a huge bonus.
I was really curious about your comment about the wedding cake tasting – that’s such a sweet memory to tie into these muffins! There’s something about cream cheese frosting that just screams special occasion, isn’t there?
I’m planning to make a batch of these for Easter brunch this weekend. My kids are obsessed with anything carrot cake related, so I’m thinking of cutting the portion into smaller mini muffins so they can have their own little treats. Do you think they’d hold up okay if I made them smaller?
Also, I’m curious – do you think these would freeze well? I’m wondering if I could make a double batch and keep some in the freezer for a quick weekday snack.
Thanks for sharing this recipe – I can’t wait to see how these turn out! Your blog has become my go-to for healthier dessert alternatives that actually taste good. ☺