Paleo Carrot Cake Muffins

“Hey, kids. Do you want some cake?”

Bet you can’t guess their answer.


So yeah, I made these muffins in a pop-over pan…and it’s basically like cake. Yep, what’s not to love??!?!


Like Flax?

What I love about this recipe, is there is only 2 tablespoons of flax. So you get the nutritional benefits of it without the concentrated flaxy (yes, that’s a word) texture and taste.

Some people love it or hate it. You will love it in this recipe, I’ll tell you that.

IMG_2321SO let’s chat about this ‘frosting’…yes, I’m calling it that.

AND it’s PALEO!!!

People, this is amazing!

IMG_2317With 3 ingredients, you can make this everyday and put it on everything.

I mean, lick it off the knife šŸ™‚


Carrots and oranges make a good combination. Add as much to the top as you’d like or enjoy them plain.


With a few leftover the next day, I reheated them in the oven…then broiled it for a crispy top.

And, they were eaten ALL up.


Paleo Carrot Cake Muffins


  • 3 cups grated carrots
  • 1/3 cup coconut oil
  • 4 eggs, room temperature
  • 1/4 cup maple syrup
  • 2 tablespoons coconut flour
  • 2 tablespoons flax
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Prepare a pop-over pan with cooking spray. (A muffin tin works perfect too, if you don’t have a pop-over pan).
  2. Grate the carrots in a food processor and remove into a bowl. In the food processor, pulse the oil and eggs together – don’t over mix. Add the remaining ingredients and pulse until just combine.
  3. Add the carrots and egg and flour mixture together. Using a rubber spatula works best – folding it all together works great.
  4. Add the batter into the prepared pan – fill 3/4 of the way to the top.
  5. Bake for 25 minutes or until cooking in the center. Let cool in pan for 10 minutes, then finish cooling on a rack…or eat them šŸ™‚

Coconut Butter “Frosting”

Combine: 2 tablespoons softened coconut butter, 1 tablespoon maple syrup, 1 teaspoon orange zest, and a pinch of salt. Mix until all together and is the consistency of whipped butter, that is smooth.

Use like butter and spread on a warm or room temperature muffin!




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