Carrot Cake Muffins

The BEST carrot cake recipe, muffin style!
25 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:16 g
Carbohydrates:21 g
Protein:3 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350F and soak the dates in warm water for 30 minutes
  2. Grate the carrots in a large mixing bowl
  3. Peel, core and chop the apple into very small cubes. Add to the carrots
  4. Combine the almond flour, desiccated coconut, cloves, cinnamon, baking soda and salt in a separate bowl. Add to the carrots and apple and mix with your hands, lightly squeezing the carrots and apple pieces between your hands to release some moisture, until the ingredients start holding together
  5. In a blender or using a hand mixer, blend the maple syrup, vanilla, soaked dates (soaking water discarded), coconut oil and eggs (make sure they are room temperature otherwise coconut oil will harden). Add to the rest of the ingredients and stir with a spatula until batter is fully combined. Finally, stir in the raisins and walnuts
  6. Divide the batter evenly into individual muffin silicone molds (or a greased muffin tin) and bake for 25 minutes.


Baking times often vary depending on your oven, so check that they are done by inserting the tip of a knife in the center and seeing if it comes out clean

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.