Carrot Cake Paleo Muffins

Carrot Cake Paleo Muffins

carrot cake paleo muffins tends to divide people—you either love it or you don’t. But today, these carrot cake paleo muffins are a game-changer. They’re soft, fluffy, and perfectly moist, capturing all the delightful flavors of classic carrot cake in a convenient, shareable muffin form. And just to be clear, I’m firmly in the carrot cake fan club, so I’ll be savoring these muffins all season long! Feel free to customize them with your favorite mix-ins like sweet raisins or crunchy walnuts, or keep them simple to stay budget-friendly. Either way, these delicious carrot cake muffins are sure to win you over.

How To Grate the Carrots

As I mentioned earlier, it’s essential to grate fresh whole carrots for this recipe. While it might be tempting to grab pre-shredded matchstick carrots from the store, they just don’t have enough moisture for these carrot cake paleo muffins. Plus, they’re not grated finely enough and won’t blend well with the batter. Grating fresh carrots yourself is definitely the best approach!

Most box graters come with coarse, medium, and fine grating options. I tested these carrot cake with both medium and finely grated carrots, and the finely grated ones were the clear winner! They mixed more seamlessly into the batter and added a touch more moisture compared to the medium grated carrots.

How To STore Carrot Cake Muffins

Let the carrot cake paleo muffins cool completely at room temperature before storing them. You can keep any leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, place them in a freezer-safe bag, and they’ll keep for up to 3 months. To enjoy, thaw frozen muffins at room temperature or warm them in the microwave for about 30 seconds.

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Breakfast

Carrot Cake Paleo Muffins

Author: Chef Brian Cuisine: French Courses: Breakfast

Difficulty: Beginner Prep Time 20 mins Cook Time 22 mins Total Time 42 mins

Cooking Temp: 350  °F Servings: 10 Calories: 314

Best Season: Suitable throughout the year

Description

These carrot cake muffins are soft, fluffy, and moist, bursting with delicious carrot cake flavor—making them the perfect sweet treat for any time of the day!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups finely grated carrots

• 2 large eggs

• ¹⁄₂ cup dark brown sugar

• ¹⁄₂ cup granulated sugar

• ¹⁄₃ cup vanilla extract

• ¹⁄₂ cup cooking oil

• 1 tsp vanilla extract

• 1 ¹⁄₂ cups all-purpose flour

• 1 tsp baking powder

• ¹⁄₂ tsp baking soda

• ¹⁄₂ tsp salt

• 1 tsp cinnamon

• ¹⁄₄ tsp ground nutmeg

• ¹⁄₂ tsp ground ginger

• ³⁄₄ cup golden raisins

• 1 Tbsp turbinado sugar

Instructions

1. Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
2. In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
3. Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
4. In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
5. Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
6. Add the raisins to the bowl and fold them into the batter until just combined.
7. Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
8. Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

Keywords: Carrot Cake Paleo Muffins