The best ever gluten free carrot cake muffins with a super simple and delicious cream cheese frosting! My favorite muffin recipe to date- these our out of this world good and you would NEVER know they are gluten free!!

This recipe is made in partnership with Bob’s Red Mill. I used their Super Final Almond Flour for these muffins, which is my favorite gluten free flour to bake with. It adds more protein, healthy fats, and fiber- such a great bonus. My favorite way to bake with their almond flour is mixing it with oat flour- the two combined add the best texture!

There is nothing better than a moist, flavorful, and perfectly sweet carrot cake muffin. One bite of these and you will be in absolute HEAVEN- I swear! I cannot get over how delicious these muffins turned out.

Can I make these dairy free?

Technically, yes. However, I don’t think any dairy free alternatives compare to the flavor of regular cream cheese! So, for the frosting I really recommend a real cream cheese!

Can I use a different flour for these muffins?

As I always say, baking is such a science. Using a different flour or changing the flours around will result in a completely different taste, texture, bake time, etc. These muffins will need to be kept as is with their ratios of almond flour, oat flour, and oats!

I am so excited to hear what you think of these Gluten Free Carrot Cake Muffins with the best ever cream cheese frosting! Enjoy! xo

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Gluten Free Carrot Cake Cupcakes with the Best Cream Cheese Frosting

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert, Snacks

Description

Moist and flavorful gluten free cupcakes with a simple cream cheese frosting!


Ingredients

Scale
  • 1/3 cup butter, melted (or sub coconut oil) ⠀
  • 2 large eggs ⠀
  • 1/3 cup maple syrup ⠀
  • 1/4 cup coconut sugar ⠀
  • 1/4 cup plain or vanilla greek yogurt (can sub dairy free yogurt or sour cream)
  • 1 tsp vanilla extract
  • 1 + 1/2 cups finely grated carrots (from ~2-3 carrots_
  • 1 + 1/3 cup Bob’s Red Mill Super Fine Almond Flour
  • 1/3 cup + 3 tbsp oat flour ⠀
  • 1/3 cup gluten free old-fashioned rolled oats
  • 1 + 1/2 tsp cinnamon
  • 1/2 tsp nutmeg ⠀
  • 3/4 tsp sea salt ⠀
  • 1 tsp baking soda ⠀
  • Optional add ins: raisins, pecans

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened*
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F and line 12 muffin tins with cupcake liners.
  2. In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. Stir in the shredded carrots.
  3. Mix in the remaining dry ingredients, and stir until a smooth batter forms. If adding, fold in your pecans and/or raisins here.
  4. Scoop the batter into 12 muffin tins.
  5. Bake for 16-18 minutes, until a toothpick comes out mostly clean. Allow to cool.
  6. While muffins are cooling, use a hand mixer to beat the cream cheese until smooth, then add in the maple syrup and vanilla and mix until well-combined. Set in refrigerator until muffins are cool. Once muffins are frosted, store in the refrigerator for up to 6 days.

Notes

*While technically you can use dairy free cream cheese, for the best flavor results I really recommend a regular cream cheese here!

Breakfast, Dessert, Gluten Free, Recipes, Snacks, Vegetarian

Category:

Mar 10, 2022

Gluten Free Carrot Cake Cupcakes with the Best Cream Cheese Frosting

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Bricelda Nunez says:

    This looks amazing!! Would I be able to use the exact measurements for a loaf tin instead of muffin tin?

    • Mia Swinehart says:

      I haven’t tried this in a loaf tin! I have a cake version of the blog if you search carrot cake! The bake time is different from the muffins so I recommend following that version!

  2. Katie says:

    These are so good! I didn’t have cream cheese so I omitted the cream cheese frosting and they were still amazing. Perfect for an Easter weekend breakfast!

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Simple. Attainable. Gathered Nutrition.