Just in time for the Easter Bunny.
Huge fan of carrot cake right here! Seriously, I could probably eat it everyday. I don’t know about you but I don’t have time to make a three layer cake every week (a girl can dream though). But time for AIP carrot cake muffins…we’ve all got that!
Jump to Recipe
Use TruLocal code: MEAGEN5994 to save $10 on a small box or $20 on a regular box!
It was time to make real AIP deal carrot cake muffins that would be quick to make but pack the same flavor punch.
“Cream cheese” frosting was a necessity, too.
Of course this recipe is AIP, Paleo and gluten free, because are there really any other type of muffins? Just don’t tell anyone that these are actually cupcakes disguised as carrot cake muffins. That will be a little secret kept between you and me.
These are the perfect AIP carrot cake muffins for pot lucks, Easter dessert, brunch, or a simple snack.
The texture of these is so perfect you won’t even know they are AIP or Paleo!
You can make these muffins without the cream cheese frosting if you like. Leave them un-frosted until you’re ready to eat them. This will give you the best texture. Parchment paper muffin liners also come in handy to avoid the paper sticking to the muffins.
I get mine at Wal-Mart or Superstore. Store these AIP carrot cake muffins in the fridge for up to 5 days or in the freezer for up to 3 months, and store the frosting in the fridge for up to 4 days.
What ingredients will you need? (and substitutions)
DRY INGREDIENTS
Coconut flour– this is used to soak up some of the water from the carrots. Adding more tigernut or arrowroot may work, though I haven’t tried it yet (the texture will just be slightly altered). Bob’s Red Mill and Nutiva are the brands I use.
Arrowroot Starch– this is can be substituted with tapioca starch. Bob’s Red Mill is my favorite.
Tigernut Flour– this is by far my favorite flour to work with. Tigernuts are not nuts they are tubers. It is very similar to almond flour (almond flour is not AIP). You can sub almond flour if you have successfully reintroduced it. Organic Gemini and Yupik are my favorite brands. Cassava will not work as a swap.
Gelatin– this is our egg replacement. The gelatin must be grass fed. Vital Proteins and Great Lakes are both great brands. You can sub 1 regular egg if you have successfully reintroduced them.
LIQUIDS / FATS
Coconut Milk– you can sub tigernut milk or likely any other nut milk (if you have successfully reintroduced it). I use the brand Aroy-D (make sure your coconut milk is additive free- the only ingredients should be coconut and water).
Palm Shortening– this is the most similar to lard or butter. I like the texture it yields. That being said, you can sub coconut oil or avocado oil but it does alter the texture slightly. I use the brand Nutiva as it is a sustainable source.
Coconut butter or manna– there isn’t any substiutions for this. I like the brands Artisan Tropic or Nutiva.
SWEET STUFF / FLAVOR
Maple Syrup– you can sub honey. Make sure you use 100% pure maple syrup or unpastureized local honey.
Vanilla Extract– you want to use pure vanilla extract. The alcohol will be cooked off when the muffins are cooked. I like the brand Simply Organic best. For the frosting you will need to use vanilla bean because it isn’t being cooked.
FRUIT & VEGGIE
Unsweetened Applesauce– try to get organic applesauce and avoid any additives like citric acid. You can likely sub pumpkin puree or mashed bananas but I haven’t tried it.
Raisins– these are optional or can be subbed for nuts like walnuts or pecans if you have successfully reintroduced them. Try to use organic raisins and make sure there are no additives.
Shredded Carrots– you will want your carrots to be finely shredded. You can use a grater or a food processor. I like to use organic carrots.
Note: There may be other substitutions or brands you could use but just know I haven’t tested them so I cannot say for sure whether it will work or not. If you do make a substitution and it works feel free to leave a comment below and let others know.
Please check out the latest AIP Community eBook and show your support for my blog!
By purchasing a copy you are helping me continue to create delicious recipes like these AIP Carrot Cake Muffins for you guys!
Okay friends, that’s all about these muffins for now.
If you do make this recipe please come back and rate the recipe and leave a comment letting others know you enjoyed it. The next time you’re on Facebook or Instagram please tag me @itsallaboutaip in your photos so I can see what you made!
You’ll also love…
XO Meagen Ashley
Carrot Cake Muffins with Cream Cheese Frosting
A decadent Carrot Cake Muffin with Cream Cheese Frosting. They are more like a cupcake disguised as a muffin. Perfect for Easter and the Spring weather!
Ingredients
Muffins
- 1/4 cup coconut flour, sifted
- 1/4 cup arrowroot starch
- 2/3 cup tigernut flour, sifted
- 1 tsp baking soda aluminum free
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp sea salt
- 1 tsp apple cider vinegar
- 1/2 cup coconut milk
- 1 tsp pure vanilla extract
- 3 Tbsp palm shortening or coconut oil melted
- 1/4 cup unsweetened applesauce
- 3 Tbsp maple syrup
- 3/4 cup shredded carrots
- 1/4 cup raisins optional
Gelatin Egg
- 1 Tbsp gelatin
- 1/4 cup water
Cream Cheese Frosting
- 1/2 cup coconut butter or manna melted
- 2-3 Tbsp maple syrup
- 1/4 tsp vanilla bean
- 1/4-1/2 cup coconut milk
Instructions
Muffins
-
Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
-
In a large bowl, whisk the dry muffin ingredients together.
-
In a medium sized bowl, whisk the wet muffin ingredients together
-
Slowly add the wet ingredients to the dry ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
-
Fold in the shredded carrots and raisins if using.
Gelatin Egg
-
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
-
Pour the gelatin egg into the large bowl with the batter and quickly stir it in. .
Muffins
-
Spoon the batter into the muffin cups filling them 3/4 of the way full. Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
-
Remove from the oven and let cool in pan for 15 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely. Frost once cooled or just before serving.
-
Store in the fridge for up to 5 days in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
Cream Cheese Frosting
-
Put all ingredients into a small bowl and stir until fully incorporated. You may need more or less coconut milk. Start with a 1/4 cup of coconut milk- you want the consistency to be thick but still runny enough to pour.
-
Store in the fridge until ready to frost the muffins. The frosting will harden in the fridge so be sure to let it return to room temperature before frosting.
-
Frost the muffins and enjoy right away or store them frosted in the fridge until ready to eat.
These look bunny-yum!
Thank you! 🙂
Hi! I am posting an apology! My daughter made these and everyone thought they tasted like baking soda, like REALLY like baking soda. But the next day she realized the arrowroot package and the baking powder package look much the same, and she thinks she may have gotten those swapped. I’m very sorry for writing a review based on what was likely my daughter’s error.
Oh my goodness! I have made similar oopsies when baking, especially if I am tired LOL! Thank you so much for getting back to me. I hope that if you make them again in the future that you enjoy the remake. 😉
[…] Carrot Cake Muffins […]