Carrot Cake Muffins (Paleo, GAPS, SCD, grain free, dairy free, refined sugar free)

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Last Updated on March 30, 2023


Awhile ago, I posted a recipe review of Against All Grain‘s Breakfast Cookies, a continued favorite of our family.  After eating these cookies for the umpteenth time, I wondered if I could rework the recipe to make a carrot cake muffin.  One of the things I love about Danielle’s Breakfast Cookie is that it relies solely upon dried fruit to sweeten it.  I don’t feel guilty for eating them, because they are truly nutritious, high in protein and sooooo good!

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After some trial and error, I came up with this recipe for Carrot Cake Muffins.  I hope you enjoy them as much as we do. I prefer to use Honeyville blanched almond flour because it’s a finer grind than others on the market.



Carrot Cake Muffins (Paleo, GAPS, SCD, grain free, dairy free, refined sugar free)

  • Author: Jen/ My BIG FAT Grain Free Life
  • Yield: 20 muffins 1x


Units Scale
  • 12 Medjool dates, pitted and roughly chopped
  • 1/2 cup blanched almond flour (I use Honeyville)
  • 1 cup almond butter
  • 1 cup unsweetened applesauce
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups grated carrots
  • 1 cup raisins
  • chopped walnuts (optional)


  1. Preheat oven to 350F.
  2. Place dates, almond flour, and almond butter into blender or food processor. Blend until everything is pasty and well-combined.
  3. Add the next seven ingredients (through baking soda) and blend until smooth.
  4. Next, add grated carrots and raisins and pulse a few times to combine.
  5. Line muffin tins with paper liners. Fill three-fourths full with batter.
  6. If desired, sprinkle tops wth chopped walnuts.
  7. Bake for 20-25 minutes.
  8. Refrigerate leftovers in an airtight container.

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