GF Carrot Cake Muffins

I had a perfect fall day yesterday baking, doing homework and watching football. These GF CARROT CAKE MUFFINS with dairy free cream cheese frosting will be a staple here. They are SO delicious. It looks like a million ingredients but I promise they’re very easy to make!⁣


2 cups paleo baking flour⁣

3 eggs⁣

1/2 cup milk of choice (I used hemp) ⁣

1/2 cup coconut sugar⁣

1/2 cup applesauce ⁣

1/4 cup maple syrup⁣

1/4 cup coconut oil⁣

1/3 cup grated carrots⁣

1/3 cup raisins⁣

1/3 cup chopped walnuts ⁣

1 tbsp baking powder⁣

1 tsp baking soda ⁣

1 tsp vanilla extract ⁣

Pinch of salt ⁣


1 container Kite Hill vegan cream cheese⁣

1/4 cup maple syrup ⁣

1 tsp vanilla extract ⁣

Sugar/sweetener of your choice (enough to get it where you want it flavor-wise)⁣


Preheat oven to 425 Fahrenheit ⁣

Combine dry ingredients and wet ingredients separately ⁣

Mix together and pour into muffin sheet (this recipe makes 6 large muffins)

Place in oven and watch until muffin tops rise; once they do, reduce temperature to 350 and continue cooking until done (about 15-20 minutes total)⁣⁣

Remove and let cool; combine frosting ingredients and slather on!⁣

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