Gluten Free Carrot Cake Muffins Recipe

Name: Gluten Free Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped walnuts or pecans; 2 1/2 cups carrots finely grated or chopped; 2 cups blanched almond flour; 1 cup tapioca flour; 1/2 teaspoon xanthan gum; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon sea salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 4 eggs; 1/2 cup agave nectar or maple syrup; 1/4 cup coconut oil; 2 teaspoons vanilla extract real

Servings: persons

1/2 cup chopped walnuts or pecans
2 1/2 cups carrots finely grated or chopped
2 cups blanched almond flour
1 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 eggs
1/2 cup agave nectar or maple syrup
1/4 cup coconut oil
2 teaspoons vanilla extract real

1
Preheat the oven to 350 degrees.
2
Line the muffin tin with baking cups.
3
Put your chopped walnuts or pecans on a microwave safe plate and heat for about 30 seconds. Stir and heat another 30 seconds so they'll have a nice toasted flavor. Repeat this process until they are warm and fragrant.
4
Put your carrots in a food processor and finely chop them (or just finely grate) then measure out 2 1/2 C. Set aside.
5
In a large bowl whisk together all of the dry ingredients.
6
Beat the eggs until light and fluffy, then add the remaining wet ingredients.
7
Pour the wet ingredients into the dry and stir well.
8
Fold in the nuts and carrots.
9
Scoop about 1/4 C into each muffin tin.
10
Bake 15-20 minutes, or until a toothpick inserted into center comes out clean.
11
11. Cool completely before icing.

1325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup chopped walnuts or pecans, 2 1/2 cups carrots finely grated or chopped, 2 cups blanched almond flour, 1 cup tapioca flour, and more.

Yes, Gluten Free Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Carrot Cake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions