Paleo Carrot Cake Muffins  LoadingAdd to Favourites list

Orange List 12 servings


308 Kcal
21g Fat
27g Carbs
23g Net Carbs
21g Sugars
7g Protein

Paleo Carrot Cake Muffins

The perfect treat when treating an inflammatory condition.

Packed with nutrition and disease-fighting compounds as well as taste!

This Paleo Carrot Cake Muffins recipe is such a favorite!

Children really love them, too.

The slow-release sugars and essential fiber, protein, and minerals make it a perfect healthy treat.

Delicious and filling!



  • 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 tsp of vanilla extract
  • 1 tbsp of arrowroot powder (optional)
  • 1/2 tsp of bicarbonate of soda
  • 1 tsp of cinnamon powder
  • A pinch of sea salt


  1. Preheat your oven at 350 F / 175 C (fan oven).

  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 350 F / 175 C (fan oven) 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).

Storage Tips

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

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