Desserts

Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins

Between the 4th of July, Kenzley’s birthday and the kids being in summer camp, I have collected a ridiculous amount of baby carrot’s this month! I hate wasting food and honestly, there are only so many carrots + hummus one girl can eat so I decided to come up with another way to use them…

And so, this recipe for Healthy Carrot Cake (muffins) was born!

I’ve never really been into Carrot Cake. It probably has to stem from the fact that my mom never made it for us growing up. But even as I’ve gotten older, it just wasn’t something I ever chose to eat, probably because I don’t eat [traditional] cream cheese (and it’s always slathered in it). Plus, Carrot Cake usually contains an ungodly amount of sugar and loads of butter, again, things I don’t eat! That is until THIS recipe!

Healthy Carrot Cake Muffins

After making these Healthy Carrot Cake Muffins last weekend, I am literally hooked – as is my entire family! I doubled the recipe and even made some of them into donuts, but if you’re going for a good old-fashioned Carrot Cake here, this recipe will work perfectly for that too! Also, I didn’t put any frosting on these – because they were half eaten before I even took them all out of the pan, but my recipe for Dairy-free Cream Cheese Frosting would be the perfect accompaniment for these bad boys! Just scroll down HERE for the recipe.

Now, for the recipe!

Healthy Carrot Cake Muffins

Total Time: 30 minutes

Yield: 12 servings 

INGREDIENTS:

  • 1 packed cup Shredded Carrot
  • 1/2 cup Applesauce
  • 1/3 cup Coconut Oil
  • 2 tsp White or Apple Cider Vinegar
  • 2 tsp Pure Vanilla Extract
  • 1 Egg
  • 1 cup Gluten-free Flour (I used Namaste GF Flour, linked HERE)
  • 1/2 cup Cassava Flour
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 tsp Cinnamon
  • 1/3 cup Erythritol (Coconut Sugar would work great here too)
  • 1/3 cup Shredded Coconut or Chopped Walnuts, optional
  • 1/3 cup Organic Raisins, optional

DIRECTIONS:

  1. Preheat oven to 400 F, and grease an 8-inch square or round pan. You can also use silicone muffin cups or donut molds if preferred.
  2. In a mixing bowl, whisk together all of the wet ingredients, including the Carrots, Applesauce, Coconut Oil, Vinegar, Vanilla Extract and Egg, until thoroughly combined.
  3. In a separate bowl, stir together all remaining ingredients.
  4. Pour the wet mixture into the dry, then stir until just combined. Do not overmix. Pour into the prepared pan (or muffin cups), and smooth down evenly. Bake 18-20 minutes or until a toothpick inserted into the cake comes out clean. I prefer mine a little on the undercooked side, but to each their own :)
  5. Allow to cool, eat, and enjoy!

NOTES:

The carrot cake tastes even sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for up to a week, or even sliced and frozen.

If using a preservative-free frosting like this Dairy-free Cream Cheese Frosting one, it’s best to frost directly before serving.

healthy carrot cake

 

Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins

Prep Time 10 min. Total Time 30 min.

Ingredients

1 packed cup Shredded Carrot

1/2 cup Applesauce

1/3 cup Coconut Oil

2 tsp White or Apple Cider Vinegar

2 tsp Pure Vanilla Extract

1 Egg

1 cup Gluten-free Flour (I used Namaste GF Flour, linked HERE)

1/2 cup Cassava Flour

1/2 tsp Baking Soda

3/4 tsp Salt

2 tsp Cinnamon

1/3 cup Erythritol (Coconut Sugar would work great here too)

1/3 cup Shredded Coconut or Chopped Walnuts, optional

1/3 cup Organic Raisins, optional

Directions

Preheat oven to 400 F, and grease an 8-inch square or round pan. You can also use silicone muffin cups or donut molds, if preferred. In a mixing bowl, whisk together all of the wet ingredients, including the Carrots, Applesauce, Coconut Oil, Vinegar, Vanilla Extract and Egg, until thoroughly combined. In a separate bowl, stir together all remaining ingredients. Pour the wet mixture into the dry, then stir until just combined. Do not overmix. Pour into the prepared pan (or muffin cups), and smooth down evenly. Bake 18-20 minutes or until a toothpick inserted into the cake comes out clean. I prefer mine a little on the undercooked side here, but to each their own J. Allow to cool, eat, and enjoy!

Recipe Notes

The carrot cake tastes even sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for up to a week, or even sliced and frozen. If using a preservative-free frosting like this Dairy-free Cream Cheese one, it’s best to frost directly before serving.
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Nutrition Facts

Serves: 12

Quickview
153 Calories
2g Protein
8g Total Fat
17g Carbs
Limit These
Calories
153
8%

Fat
8g
14%

  Saturated Fat
5g
35%

Carbohydrates
17g
6%

  Sugar
2g
2%

Cholesterol
13mg
5%

Sodium
212mg
9%

Alcohol
0.24g
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
1806IU
36%

Manganese
0.22mg
11%

Fiber
2g
9%

Iron
1mg
6%

Copper
0.08mg
4%

Phosphorus
31mg
3%

Calcium
29mg
3%

Potassium
98mg
3%

Vitamin B6
0.05mg
2%

Vitamin B2
0.04mg
2%

Magnesium
8mg
2%

Selenium
1µg
2%

Folate
7µg
2%

Vitamin B1
0.03mg
2%

Vitamin K
1µg
2%

Vitamin C
1mg
2%

Zinc
0.19mg
1%

Vitamin B5
0.11mg
1%

Vitamin E
0.16mg
1%

Vitamin B3
0.21mg
1%

covered percent of daily need
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