Almond Flour Carrot Cake Muffins (Paleo, sugar-/gluten-/grain-/dairy-free)



Me: What would you like for breakfast? 
K: Care (while signing carrots)
Me: What would you like for lunch? 
K: Care (while signing carrots)
Me: What would you like for dinner? 
K: Care (while chuckling and signing carrots)

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Raw, steamed or pureed….in salad, soup or anything really, K LOVES her carrots! I’m still not sure if she loves them so much because of its taste, the fact it’s her bunny’s favorite treat or they’re featured in one of her favorite Apple Park books, Bunny’s Garden, but whatever the case, I’m happy she enjoys them and gets plenty of beta-carotene and Vitamin A.

K has been begging me for some carrot cake and muffins. Whenever we turn to her favorite page in Bunny’s Garden, she points to the carrot cake and muffins and says Moh cay pees…moh muh pees! (more cake please….more muffins please!). And every time she insists we have some, I promise her we’ll make some one day. And that day finally came!

Sprouts Market had a great deal on carrots last week so I picked up a whopping 10 pounds. And that meant steamed carrots with lots of butter, carrot based smoothies, ginger curry carrot soup and our first try at some Almond Flour Carrot Cake Muffins!!! A few days ago we were invited by Mama Binita for a playdate with baby S on Wednesday and we thought it would be fun to do some baking together.


Before we left, baby K and I prepped the carrots: scrubbing, peeling, and then shredding them in my brand new amazing Cuisinart Food Processor (thanks to my in-laws).


The girls helped out with the baking process from mixing the dry ingredients, counting out the eggs as I cracked them into the bowl, stirring the wet ingredients and making sure the Honey Cream Cheese Frosting tasted just right!


We frosted the muffins once they cooled and plated them so they were ready to eat. And they didn’t stay on our plates for long…

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Mmmmm! is all we heard from the girls as they stuffed their mouths with muffin and licked each bit of frosting off of their tiny fingers. The delicious moist warm muffins were devoured and we all enjoyed every last crumb. All K could say was, Moh! Moh muh pees! Success!!! Later that evening I experimented creating a variety of other ways to display these carrot treats…


A muffin as it is…simple but delicious!


Frosting topped and filled…great to display at a party.

photo 5

And good ‘ole cream cheese frosted layered carrot cake!

I hope you enjoy this recipe as much as we did!!!

Almond Flour Carrot Cake/Muffins (adapted from Elana’s Pantry)
Paleo, sugar-free, grain-free, gluten-free, dairy-free

This recipe takes about 90 minutes and makes 30-36 small muffins, 18-24 medium sized muffins, a 9″ round layered cake or a combination of smaller versions.

What You Need:
ingredients (listed below)
large bowl
medium bowl
mixing spoon
measuring cups/spoons
vegetable peeler, knife, cutting board & food processor (with shred disc) if carrots are not pre-shredded
tablespoon (one you eat soup with) for pouring batter into muffin cups
muffin liners (pre-greased) & muffin tins (if liners are not silicone) OR 9″ round pans

3 C blanched almond flour (homemade or Bob’s Red Mill Almond Meal/Flour)
1 tsp pink Himalayan sea salt
1 tsp baking soda
1 tsp nutmeg
1 Tbsp cinnamon
5 organic range-free eggs (at room temp)
1/2 C mashed ripe organic banana (1 large banana)
1/4 C melted/softened organic coconut oil (I use Trader Joe’s or Nutiva) or melted grass-fed butter
3 C organic carrots (shredded or about 8 large carrots)
1 C organic raisins (optional – if not soft, soften by soaking in hot water for a few minutes)
1 C organic chopped walnuts (optional)

1. Place the first 5 dry ingredients into your large bowl and whisk together.
2. Whisk your eggs in your medium-sized bowl and then whisk in the melted/softened coconut oil and mashed banana.
3. If your carrots are not shredded, peel your whole carrots, chop off the ends (save in the freezer for when you make bone stock) and then shred them in your food processor. Place 3 cups of shredded carrots into your wet ingredients along with your raisins and walnuts.
4. Pour your wet ingredients into your large bowl and stir until well combined.
5. Scoop batter into your greased muffin liners filling them 3/4 full if making muffins OR fill a greased 9″ round pan with 1/4 of the batter.
6. Bake for 25-35 minutes or until a toothpick comes out clean at 350 degrees F.
7. Once ready, let cool on and then frost with Honey Butter Cream Cheese Frosting (see below). If making a cake, carefully remove each layer and then alternate cake/frosting/cake/frosting/etc. and then frost the sides.

Honey Cream Cheese Frosting 
(for a dairy-free version, check out Elana’s Pantry’s Coconut Cream Frosting)

This recipe takes a few minutes and the frosting can be made while your muffins/cake are in the oven. If you are making the carrot cake and want thick, even layers, double this recipe and frost generously!

What You Need:
ingredients (listed below)
medium bowl
electric hand mixer (with mixer or whisk) or a metal whisk and a strong arm
rubber spatula
knife for frosting

1 8oz container of regular organic cream cheese (softened/at room temperature)
1 stick of organic grass-fed butter (softened/at room temperature)
2 heaping tsp raw organic honey (you can add more to taste)
2 tsp organic vanilla (optional)

1. Place cream cheese and butter into bowl and mix on a medium low setting until fluffy.
2. Once combined, turn off mixer and add honey and vanilla to your frosting.
3. Mix on a medium low setting for another 10-15 seconds.
4. Generously frost cooled muffins or cake. Store in an air tight container in the fridge and let defrost for 15 minutes before frosting/serving. Enjoy!

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