Carrot cake is right there on the top of my list of most favorite cake flavors ever but since I'm not eating cake everyday (shocking, I know!) I thought I'd make a paleo carrot cake muffin recipe instead so I can enjoy my favorite flavor combo more often. These paleo carrot cake muffins make for the perfect coffee companion at breakfast, a great post-workout snack with your green smoothie, or a lighter dessert depending on your mood. I add collagen protein powder to these paleo carrot care muffins, but you do not need it in order for these to be the best paleo carrot cake muffins you've ever had!
These are the best paleo carrot cake muffins because not only are they super moist, grain free, and gluten free but they also have shredded carrot and canned pumpkin in them so you're also getting an additional serving of veggies in by enjoying one of these paleo muffins.
What you will need to make the best paleo carrot cake muffins recipe:
Almond + Coconut Flour: You will need both almond flour and coconut flour for this paleo carrot cake muffins recipe. I do not recommend substituting either of the flours in this recipe or omitting the almond or coconut flour. I found this ratio of almond flour to coconut flour to make for a more moist muffin. Almond meal will not work as a substitute for almond flour, so make sure that you are choosing almond flour when you are shopping. My favorite almond flour to use comes from Blue Diamond and can be found through this link.
Collagen Powder: I love adding a little collagen protein powder to my paleo carrot cake muffins for the extra added health benefits. Collagen protein is known to help support everything from healthy hair, skin + nails, to joint health and gut health so I always like to supplement with it where I can.
Granulated Monkfruit: First, let's discuss. What IS monkfruit anyway?! Monkfruit, or Luo Han Guo, is actually a gourd native to Southern China + Northern Thailand. The plant is harvested for its fruit extract, called mogrosides, which create a sweetness almost 200 times sweeter than regular cane sugar. The benefits of using monkfruit sweetener as opposed to white cane sugar are plentiful! Monkfruit sweetener is an unrefined sugar, meaning it has not gone through a chemical process which generally removes any nutrients the sugar cane provides. Unrefined sugars still maintain their nutritional profile, though it should be noted, sugar is sugar! Unrefined sugars generally have a lower glycemic index, however, and monkfruit in particular contains 0g of calories + carbohydrates, making this appropriate for all diets including paleo + keto.
Shredded Carrots: If you are going to use pre-shredded carrots in this paleo carrot cake muffins recipe I would recommend giving them an extra little chop or a blitz in the food processor. This will help to avoid large slices of carrot in the muffins, allowing them to bake more evenly. You can also add 1 large carrot to a food processor and blitz to make 1 cup of shredded carrots.
Canned Pumpkin: The addition of canned pumpkin to these paleo carrot cake muffins helps keep them super moist and delicious. It's also a great way to add more gut friendly fiber and sneak more veggies into your day!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
2 cups almond flour
1/2 cup coconut flour
1 scoop collagen powder
1/2 cup granulated monkfruit
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp fresh orange juice
1/2 tsp minced ginger
1/2 cup canned pumpkin
1 cup shredded carrots
1/2 cup shredded coconut, unsweetened
1/2 cup raisins
1/4 cup chopped pecans
Pre-heat oven to 350F and line a 12 cup muffin tin with parchment muffin liners.
In a medium bowl, mix together almond flour, coconut flour, collagen powder, baking powder, salt, cinnamon + nutmeg.
In the bowl of a stand mixer, beat eggs, canned pumpkin and granulated monkfruit together until smooth then add vanilla, orange juice + ground ginger and mix on medium low until fully incorporated.
Remove the bowl from the stand mixer + fold in shredded carrots, coconut, raisins and pecans using a silicone spatula.
Using a spoon or ice cream scoop, scoop the batter into the muffin cups noting that the batter will be very thick.
Top with additional shredded coconut, raisins or pecans if desired.
Bake 20 minutes or until toothpick comes out clean.