I love carrot cake, always have and always will, but the conventional cakes are loaded with wheat, sugar and other toxic substances. And forget about the cream cheese frosting, my body will not agree. I decided to work with coconut flour, experiment a little and see what I could create. These are the result and they’re pretty good, my kids definitely like them. School is also starting back up soon, so these are a great snack idea, just omit the walnuts for a nut-free option. Enjoy! Next I’ll be tackling the cream cheese frosting and will use cashews as a cheese replacement. Keep you posted!! **MEAL PREP TIP: I usually make two batches of these muffins and freeze them. Every morning, I take some out for my girls’ as a snack at school.

Paleo Carrot Cake Muffins Makes 12 cupcakes


  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon powder
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 6 pastured eggs
  • 1/2 cup maple syrup
  • 1 1/2 cups shredded carrots, packed in
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup raisins
  • 1/2 cup walnuts (optional)

Directions: Turn oven on to 350°F and line one muffin pan with 12 muffin liners. In a large bowl, add all the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger and cloves and blend together. Next, add in the eggs and mix well. Next add the maple syrup, shredded carrots, coconut oil, vanilla, raisins and walnuts. Blend the mixture well. Finally, using a spoon, fill the liners with the mixture and divide equally. Bake for about 25-26 minutes. Remove from oven and let sit to cool.