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.
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.
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.
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!