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Gluten Free, Vegan, Refined Sugar Free Carrot Cake Muffins

Carrot Cake Muffins – Gluten Free, Vegan, Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12-15 muffins 1x



Dry Ingredients:

  • 2 cup
  • 1 cup 
  • 3 tbsp 
  • 1/4 cup coconut sugar (or brown sugar) 
  • 2 tsp 
  • 1/2 tsp 
  • 1 tsp cinnamon
  • 1/2 tsp 
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup  

Wet Ingredients: 

  • 1 cup carrots, shredded
  • 3/4 cup 
  • 1/4 cup 
  • 2 tsp 

Glaze Ingredients:

  • 1/2 cup powdered sugar/sweetener (I use “” brand powdered sweetener)
  • 2 tbsp orange juice (lemon, pineapple juice, or dairy free milk may also be used depending on the desire flavor)


To Make the Muffins:

  1. Preheat oven to 350°F.
  2. Add all of the dry ingredients except the chopped nuts to a large bowl and whisk until combined. 
  3. Place shredded carrots on a paper towel or dish towel and squeeze out any excess moisture.
  4. In another large bowl, add all wet ingredients and mix well.  
  5. Pour wet ingredients into the dry ingredients and mix until combined. 
  6. Optionally mix in chopped nuts.
  7. Add muffin liners to a muffin pan or grease a muffin pan generously.  
  8. Fill muffin tins 3/4 of the way full. Bake for 20-25 min.

To Make the Glaze:

  1. Add powdered sugar/sweetener and juice to a bowl and whisk until a glaze is formed. 
  2. Drizzle over muffins.