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One carrot cake muffin with cream cheese icing atop 3 plates with more muffins in the background on a grey napkin.

Carrot Cake Muffins

Tender and lightly sweetened muffins packed with shredded carrot, chopped walnuts and raisins. These healthy muffins are made with fiber and protein-rich almond flour and whole wheat flour plus flax seed, so you can feel good about making them often for your family when that carrot cake craving hits. 
Course Breakfast
Cuisine American
Keyword Carrot Cake Muffins
Total Time 40 minutes
Servings 12


  • muffin tins, food processor


For the Muffins

  • 1/2 cup organic whole wheat flour
  • 1/2 cup blanched almond flour
  • 1/2 cup organic light brown sugar
  • 2 tbsp ground flax seed
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 stick organic unsalted butter (4 tbsp) melted
  • 2 tsp pure vanilla extract
  • 1 organic egg beaten, at room temperature
  • 1/2 cup walnut or oat milk or any milk/milk sub
  • 5 small organic carrots grated or about 1 1/4 cups (organic carrots tend to be smaller than conventional, so if using convential, use small, but not baby, carrots) I used a food processor to grate the carrots - added them to the processor, then pulsed a few times
  • 1 cup chopped walnuts
  • 1/2 cup raisins

For the Frosting

  • 8 ounces whipped cream cheese
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon


For the Muffins

  • Preheat oven to 350 degrees F. Line a muffin tin with muffin liners and spray with cooking spray. In a medium bowl, combine whole wheat flour, almond flour, brown sugar, flax seed, cinnamon, baking soda, baking powder and salt.
  • In a large bowl, whisk together melted butter, vanilla, egg and walnut milk. Stir in grated carrots.
  • Add dry ingredients to wet carrot mixture and mix until combined. Stir in walnuts and raisins.
  • Spoon muffin batter into prepared muffin tin. Bake for 22-24 minutes or until muffin tops are set and a toothpick inserted comes out clean. Let cool.
  • When ready to serve, spread with cream cheese frosting. Store muffins in an airtight container in the fridge for 2-3 days or freeze (unfrosted).

For the Frosting

  • In a medium mixing bowl, add cream cheese, sugar, vanilla and cinnamon. Using a handheld mixer, beat until combined. Frost muffins and store any remaining frosting in an airtight container in the fridge.