Paleo Carrot Cake Muffins

20 min 12 servings


308.4 Kcal
21.2g Fat
26.8g Carbs
23.2g Net Carbs
20.9g Sugars
7g Protein

This Paleo Carrot Cake Muffins recipe has been requested by many of you, so here it is! My children really love it and I find that they now prefer PALEO BAKING to conventional recipes – or at least they pretend they do! This is DAIRY-FREE, GRAIN-FREE, and GLUTEN-FREE and is the perfect treat on a low-inflammation/ gut health lifestyle.


  • 2 cups or 200g of almond flour
  • 2/3 cup or 120g of coconut sugar
  • 4 eggs
  • 4 Medjool dates + 3 extra for decorating
  • 4 grated carrots (1 cup or 150g)
  • 3/4 cup or 100g of walnuts + extra for decorating
  • 1/3 cup or 70g of melted coconut oil
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of arrowroot powder (optional)
  • 1/2 teaspoon of bicarbonate of soda
  • 1 teaspoon of cinnamon powder
  • A pinch of sea salt


  1. Preheat your oven at 175 C / 350 F
  2. Grate your carrots. Spread them over a couple of paper towels once grated and pat dry them with a couple more paper towels/kitchen roll sheets.
  3. Whisk eggs and coconut sugar. Once the mixture turns paler, add the almond flour, vanilla extract, arrowroot powder, bicarbonate of soda, sea salt and mix slowly.
  4. Place your coconut oil to melt in the oven for a few minutes.
  5. When the ingredients are well combined, gently fold in the grated carrots (saving some for decorating), the chopped walnuts, and 4 dates cut into pieces.
  6. Scoop out the mixture into your muffin tray (lined with muffin cups) up to 2/3.
  7. Decorate with the remaining walnuts, grated carrots, and chopped dates.
  8. Bake for 20 minutes* at 175 C / 350 F and allow the muffins to cool down before enjoying them!
  9. * The cooking time can vary depending on ovens. To make sure it is cooked through, insert a tooth pick and see if it comes out clean. If not, it needs cooking longer
  10. **if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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