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    Home » Dietary Consideration » Dairy-Free

    Carrot Cake Muffins with Creamy Coconut Icing

    Published: Jan 21, 2013 · Modified: Sep 2, 2022 by Erin Carter · This post may contain affiliate links · 3 Comments

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    So this was my birthday dessert. It is a little known fact that I LOVE CARROT CAKE!

    I have made this recipe a few times and have altered it a little each time. I think this version is my absolute favourite! And of course carrot cake just wouldn't be complete without cream cheese icing... now cream cheese is definitely not SCD legal... but I have to say that this icing tastes pretty darn amazing!

    Now the challenge is not eating this entire cake in one sitting... it is tempting...

    Carrot Cake Muffins with Creamy Coconut Icing

    I have made this recipe a few times and have altered it a little each time. I think this version is my absolute favourite! And of course carrot cake just wouldn’t be complete without cream cheese icing… now cream cheese is definitely not SCD legal… but I have to say that this icing tastes pretty darn amazing!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 449kcal
    Author: Dr. Erin Carter

    Ingredients

    • 4 cups blanched almond flour
    • 1 teaspoon sea salt
    • 1 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 1 teaspoon nutmeg
    • 2 eggs
    • 1 tablespoon vanilla
    • 3/4 cup honey
    • 1/3 cup coconut oil
    • 2 cups grated carrots
    • 1 cup grated apple
    • 1 cup ground pecans I prefer to leave this coarsely ground to give the cake some texture
    • 1 cup raisins or chopped dried apricots Optional

    Instructions

    • In your mix master combine all dry ingredients on a medium setting 
    • Add eggs, vanilla, honey, coconut oil and blend until all ingredients are combined, and chunks of coconut oil have disappeared (the batter will be quite thick and dense at this point, don't worry it gets fluffier with the next steps)
    • Add grated carrots and apple and mix well (I use my hand to mix once I am at this part)
    • Add ground pecans and mix well 
    • Preheat oven to 325 F
    • Line muffin pan with silicone muffin liners
    • Fill each muffin liner with dough to the brim of the liner
    • Bake for 20 mins at 325 F and then turn oven up to 345 F for an additional 8-10 minutes (until toothpick inserted inside comes out clean)

    Notes

    ** You should have some batter left! I used it to make a small cake in a round cake pan. I cooked this for 20 min at 325 and it turned out perfectly. Alternatively you could make a few more muffins... but I wanted some sort of real looking cake for my birthday!
     
    *** This recipe can be used to make a large cake as well, I don't have the exact timing down but next time I will try this version and get back to you! (I have made it before but never wrote down the instructions) 

    Nutrition

    Calories: 449kcal | Carbohydrates: 40g | Protein: 10g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 315mg | Potassium: 239mg | Fiber: 7g | Sugar: 21g | Vitamin A: 3616IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    ** You should have some batter left! I used it to make a small cake in a round cake pan. I cooked this for 20 min at 325 and it turned out perfectly. Alternatively you could make a few more muffins... but I wanted some sort of real looking cake for my birthday!

    *** This recipe can be used to make a large cake as well, I don't have the exact timing down but next time I will try this version and get back to you! (I have made it before but never wrote down the instructions)

    Please let me know what you think! I will post the recipe for the icing next. Because let's be honest, cake just isn't cake without the icing. Oh yum

    I hope everyone had a great weekend!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Angela Griffith

      June 29, 2014 at 9:16 pm

      How do you make the icing?

      Reply
    2. Erin Carter

      June 29, 2014 at 9:36 pm

      This comment has been removed by the author.

      Reply
    3. Erin Carter

      June 29, 2014 at 9:37 pm

      This comment has been removed by the author.

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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