Paleo Carrot Cake Muffins

I LOVE carrot cake. My grandma used to make carrot loaf for every holiday and it was my absolute favorite. This morning, I whipped up a paleo version! These muffins are moist, perfectly sweet and filled with whole foods goodness. 


  • 3 large eggs (room temperature)
  • 3/4 cup shredded carrots 
  • 1 1/2 cup blanched almond flour 
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 tsp cinnamon 
  • dash of sea salt
  • 1/4 cup chopped raw walnuts (optional)
  • 3/4 cup unsweetened apple sauce
  • 1/4 cup raw honey 
  • 1/4 cup creamy almond butter
  • 1/2 tbsp melted/cooled coconut oil 
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350F.
  2. In a large bowl combine almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt. 
  3. In a separate bowl, whisk eggs and add apple sauce, honey, almond butter, coconut oil and vanilla extract.
  4. Add the wet ingredients to the dry and stir until well combined.
  5. Fold in the shredded carrots and chopped walnuts.
  6. Scoop the batter evenly into the muffin tins, filling them about 3/4 full.
  7. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Let muffins cool on a cooling rack and enjoy!
  9. Store in an airtight container in the fridge for up to five days, or freeze them!