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Gluten-Free Carrot Cake Muffins

Course Dessert, Snack, tea
Cuisine American
Keyword carrot cupcakes, carrot muffins, carrots, Cupcakes, dairy free desserts, dessert, gluten free baking, gluten free carrot cake muffins, gluten free carrot cupcakes, muffins
Prep Time 5 minutes
Cook Time 25 minutes
Cooling time 30 minutes
Total Time 1 hour
Servings 12
Author Cat Barker


  • bowls
  • Muffin Tray
  • wooden spoon
  • measuring cups
  • scale


  • 150 g almond flour
  • 2 tbsp. coconut flour
  • 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 eggs
  • 1/3 cup sunflower oil
  • 2 tbsp. maple syrup
  • 2 teaspoons vanilla essence
  • 2 medium carrots finely grated
  • 1 tbsp. crushed walnuts


  • 250 ml Non Dairy Orley Whip
  • 1 tbsp. icing sugar
  • 40 g Salted Caramel Coconut Chips Simple Truth Checkers


Carrot Cake Muffins:

  • Pre-heat the oven to 180°C and line a cupcake tin with 12 cupcake paper liners
  • Get two bowls ready for mixing
  • In bowl 1, combine the almond flour, coconut flour, baking soda, and cinnamon
  • In bowl 2, combine the eggs, oil, maple syrup, and vanilla.
  • Now mix the wet into the dry until you have a smooth batter.
  • Lastly, fold in the grated carrot and crushed walnuts
  • Divide the batter evenly between the cupcake cases, filling a third of the way full
  • Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the centre of the muffin comes out clean. Remove from the oven and allow to cool fully.


  • Whip the Orley Whip with the icing sugar until peaks form
  • Spoon onto the cupcake once the muffin is cooled
  • Top with a sprinkling of coconut chips and serve