These gluten-free carrot cake muffins are moist, tender, and topped with a simple, delicious cream cheese frosting. They’re one of my favorite muffin recipes — so flavorful you’d never guess they’re gluten free.
This recipe was developed using Bob’s Red Mill Super Fine Almond Flour, which lends extra protein, healthy fats, and fiber. I like to combine almond flour with oat flour for a great texture: the almond flour adds richness while the oat flour keeps the crumb tender and soft.
One bite of these carrot cake muffins and you’ll be hooked. They’re perfectly balanced in sweetness and spice, with just the right amount of carrot for moisture and flavor. The cream cheese frosting is simple but elevates these into something special.
Can I make these dairy-free?
Technically yes, you can use dairy-free cream cheese, but for the richest flavor the regular cream cheese yields the best results for the frosting.
Can I swap the flours?
Baking is precise: swapping the flours or changing the proportions will affect texture, bake time, and flavor. For best results, keep the ratio of almond flour, oat flour, and rolled oats as written.
I can’t wait to hear how you like these Gluten Free Carrot Cake Muffins with the best cream cheese frosting — enjoy!
Gluten Free Carrot Cake Cupcakes with the Best Cream Cheese Frosting
- Author: Mia Swinehart
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Dessert, Snacks
Description
Moist, flavorful gluten-free carrot cake cupcakes topped with a simple cream cheese frosting. They’re easy to make and great for breakfast, dessert, or snacks.
Ingredients
Scale
- 1/3 cup butter, melted (or substitute coconut oil)
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup plain or vanilla Greek yogurt (or dairy-free yogurt or sour cream)
- 1 tsp vanilla extract
- 1 + 1/2 cups finely grated carrots (about 2–3 medium carrots)
- 1 + 1/3 cup Bob’s Red Mill Super Fine Almond Flour
- 1/3 cup + 3 tbsp oat flour
- 1/3 cup gluten-free old-fashioned rolled oats
- 1 + 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 tsp sea salt
- 1 tsp baking soda
- Optional add-ins: raisins, chopped pecans
For the Cream Cheese Frosting
- 8 oz cream cheese, softened*
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the melted butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. Stir in the grated carrots.
- Add the almond flour, oat flour, rolled oats, cinnamon, nutmeg, sea salt, and baking soda. Stir until you have a uniform batter. Fold in raisins or pecans if using.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 16–18 minutes, or until a toothpick inserted near the center comes out mostly clean. Let the muffins cool in the pan briefly, then transfer to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese until smooth. Add the maple syrup and vanilla, and beat until combined. Chill the frosting briefly if needed, then spread or pipe onto cooled muffins. Store frosted muffins in the refrigerator for up to 6 days.
Notes
*You can use dairy-free cream cheese if needed, but for the best flavor and creaminess I recommend regular cream cheese.