A spectacular gluten-free carrot cake muffin recipe

Photo of carrot cake
Jazmin Cubilla/Staff

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Carrot cake is, simply stated, a spectacular dessert. There’s no other way to put it. The mixture of fluffy cake, cozy spices, crunchy pecan and finely grated carrot is an absolute classic, and being a healthy foodie, I aimed to find a cleaner version of it. Enter gluten-free carrot cake muffins. Chef’s kiss!


  • 2 cups almond flour
  • 3 eggs
  • ¼ cup coconut oil
  • 1⁄3 cup maple syrup
  • 1 cup finely grated carrot
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped pecans


  1. Preheat your oven to 350 F.
  2. Mix all your ingredients together in a large bowl.
  3. Once combined, pour the batter into a lined muffin tin, filling each cup about half full.
  4. Bake for 20 minutes and enjoy!

Contact Jazmin Cubilla at [email protected].