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Gluten Free Carrot Cake Muffins

Need a little pick me up?! These carrot cake muffins are moist, fluffy, and topped with a cinnamon streusel topping and maple cream cheese glaze. Made in just one bowl, gluten free, and bursting with fresh carrot cake flavor.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Author: Claire Cary



  • ½ cup light brown sugar
  • ¼ cup maple syrup
  • cup oil (avocado, vegetable etc.)
  • ¼ cup non-dairy milk
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • cup apple sauce
  • 1 tsp vanilla


  • 1 ½ cup gluten free all purpose flour
  • 1 cup blanched almond flour (see notes for subs)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • 1 ¼ cup fresh grated carrots (about 2-3 large carrots)
  • ½ cup finely chopped walnuts (optional)


  • 3 tbsp GF all purpose flour
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • 1 heaping tbsp softened butter or refined coconut oil

Cream Cheese Glaze:

  • 4 tbsp plain cream cheese (I used Kite Hill dairy free)
  • 2 tbsp maple syrup


  • Preheat the oven to 425 degrees Fahrenehit. 
  • Add the peeled and chopped carrots to a food processor and process until broken up and completely shredded. 
  • In a large mixing bowl, whisk together all wet ingredients until combined. 
  • Add in the dry ingredients aside from the nuts and carrots and mix well with a wooden spoon. Be sure to spoon and level the flour, don't scoop right from the bag.
  • Fold in the chopped walnuts and carrots until everything is well incorporated. The batter should be pretty thick at this point, but that is key to a muffin with a nice round top!
  • Use a spoon or cookie scoop and add the batter to a lined cupcake/muffin tray. Fill about pretty close to the top.
  • To make the streusel topping, add the softened butter, flour, sugar and cinnamon to a small bowl. Use a fork, your hands or a pastry cutter to combine the ingredients. It should be crumbly and on the drier side. If it seems too wet, add in a bit more flour. 
  • Use your fingers to crumble the streusel on top of the muffins. Add more than you think you should, the streusel will separate as the muffins bake. 
  • Bake at 425 for 2 minutes, then lower the temperature to 350 and bake for 14-18 more minutes. Careful not to over-bake, you don't want them to become dry. Test them at 14 minutes, a toothpick should come out clean, but add about 2 more minutes at a time as needed. 15 is usually perfect in my oven!
  • Remove from the oven, let cool as is for 10 minutes, then remove the muffins from the tray and let finish cooling on a cooling rack. 
  • Once cool, whisk together the cream cheese and maple syrup and drizzle on top of the muffins.


You can use pre-shredded carrots from a bag if you prefer, but the texture and flavor is much better with fresh carrots, so I recommend this method.
In most recipes you can use honey and maple syrup interchangeably, but I do not recommend using honey in these carrot cake muffins. The maple syrup adds a bit more moisture than the honey and makes the final muffins a bit fluffier.
You can sub the almond flour for oat flour, but cut back on the bake time by just 1-2 minutes since oat flour is more absorbent than almond.


Serving: 1muffin | Calories: 276kcal | Carbohydrates: 37g | Protein: 5.1g | Fat: 12.3g | Fiber: 2g | Sugar: 16.4g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: carrot cake muffins, carrot muffins, gluten free muffins