Carrot Cake Muffins (vegan & gluten-free)
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Carrot Cake Muffins (vegan, gluten-free & sugar-free)

Enjoy these vegan, gluten-free and sugar-free carrot cake muffins topped with decadent coconut cream frosting - they're the perfect healthy snack!
Prep Time45 mins
Cook Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, gluten-free, healthy, vegan
Keyword: Carrot Cake Muffins
Servings: 12 muffins


For the muffins

  • tbsp ground flaxseed, mixed with 4 tbsp water and set aside
  • ¼ cup melted coconut oil
  • ¼ cup coconut nectar/maple syrup/agave syrup
  • 1 large apple, grated
  • cup grated carrot
  • ½ cup almond milk (unsweetened)
  • ¼ cup coconut sugar
  • ½ tsp sea salt
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • cup ground almonds
  • 1 cup brown rice flour
  • cup chopped walnuts
  • cup raisins

For the frosting - ensure all ingredients are chilled

  • 1 cup coconut cream (Chill a can of high quality coconut milk in the fridge overnight. Use only the hardened cream that separates from the liquid.)
  • ½ cup coconut yoghurt
  • 3 tbsp coconut nectar/maple syrup/agave syrup
  • ¼ tsp vanilla essence
  • ½ tsp lemon juice


For the muffins

  • Preheat the oven to 350°F/175°C and grease a 12-muffin tin with coconut oil.
  • In a large bowl, whisk the flaxseed, coconut oil and coconut nectar until combined.
  • Add the apple, grated carrot and almond milk and whisk again.
  • Add the coconut sugar, salt, baking soda, cinnamon, ground almonds and rice flour and stir until just combined.
  • Gently fold in the walnuts and raisins.
  • Divide the mixture evenly between the 12 muffin tins and bake for approximately 30-40 minutes (until a knife comes out of the centre of each muffin clean).
  • Leave the muffins in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.

For the frosting

  • To make the frosting, chill a large bowl in the freezer for 10 minutes. Also ensure all ingredients have been refrigerated (if ingredients are different temperatures it causes the frosting to curdle).
  • Using an electric whisk, beat the coconut cream in the chilled bowl until thick and all lumps are removed.
  • Gently add in the yoghurt, coconut nectar, vanilla and lemon juice, whilst continually whisking until the mixture is light and fluffy (about 3-5 minutes total).
  • Refrigerate the frosting until ready for use, then using a spoon or icing bag decorate the top of each muffin with the it. Enjoy!