Gluten Free Carrot Cake Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast, Snack
Serves: 9 muffins
  • 1½ cup all purpose gluten free flour (I used Jessica's Natural Foods)
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • ¼ cup granulated sweetener (I used Swerve)
  • ½ cup unsweetened applesauce
  • ⅓ cup coconut oil
  • 2 tsp. vanilla extract
  • 1¼ cup shredded carrots(squeezed of any liquid), reserve 1 tablespoon for the topping
  • ½ cup raisins
  • ¼ cup chopped pecans plus 2 TBS for topping(optional)
  • Salted Caramel Frosting:
  • 3 ounces reduced fat cream cheese, softened
  • ½ scoop Quest Nutrition Salted Caramel protein powder
  • 3 TBS unsweetened cashew milk
  1. In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sweetener, stir to combine.
  2. Add in applesauce, oil and vanilla.
  3. Stir until all dry ingredients are incorporated.
  4. Fold in shredded carrots, pecans and raisins.
  5. Grease muffin tins or line with paper liners, then fill with batter to ⅔ full.
  6. Bake in a preheated 350 degree oven for 18 minutes.
  7. Let cool in pan for 10 minutes before removing to a wire rack to cool completely.
  8. Make your frosting, combine all ingredients until smooth and creamy.
  9. Spread over cooled muffins.
  10. Sprinkle with chopped pecans and carrot shreds.
Recipe by Moore Ways to Wellness at