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A photo of two carrot cake muffin topped with frosting

Gluten-Free Carrot Cake Muffins with Cream Cheese Frosting

Forget cupcakes. Make these delicious, healthy treats instead. These Gluten-Free Carrot Cake Muffins with Cream Cheese Frosting are so easy to make.
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Course: Dessert
Cuisine: American
Keyword: carrot cake muffins, gluten free carrot cake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 -20 muffins
Calories: 276kcal
Author: Don't Mess With Mama

Ingredients

Muffins:

Cream Cheese Frosting:

  • 4 oz cream cheese
  • 1 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 1/4 cup raw honey

Instructions

Muffins:

  • Preheat oven to 350 degrees.
  • In a bowl, combine all dry ingredients.
  • In a separate bowl, combine the eggs, coconut oil, raw honey, milk, lemon essential oil (or lemon juice) and vanilla. Mix well, and then stir into dry ingredients until thoroughly mixed (no flour lumps).
  • Add shredded carrot, apple and chocolate chips to mixture.
  • Bake at 350 degrees F for 20 minutes.
  • Stick a toothpick to test whether the muffins are done.

Cream Cheese Frosting:

  • Let cream cheese soften at room temperature (about 15 minutes)
  • Add all ingredients to a tall mixing bowl (I use my immersion blender container).
  • Use an immersion blender to whip frosting with an up-and-down motion to get a thick whipped cream consistency.
  • Top muffins with cream cheese frosting.

Notes

Tips For Making Carrot Cake Muffins;

  • Use virgin coconut oil so there isn't a strong coconut flavor
  • make sure the cream cheese is at room temperature before making the frosting
  • Make sure the muffins have completely cooled before topping with frosting

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 180mg | Potassium: 171mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2695IU | Vitamin C: 1.3mg | Calcium: 58mg | Iron: 1.3mg