AIP Paleo Carrot Cake Muffins Vegan

These vegan, Carrot Cake AIP Paleo Muffins were inspired by a popular AIP Vegan, Paleo Banana Bread Recipe on my site. And it’s hard for me to pick which recipe I like better!

Now I will be upfront and disclose that, like most AIP treats, they do bake up and look like little hockey pucks. But they are so moist, soft to the chew, and delicious, all you will think is “wow, it’s carrot cake!” once you take a chance and sink your teeth into these hearty little muffins. The flavors whisk me back to many memories of many wonderful carrot cakes that crossed these lips in my lifetime. If taking these to a party, can you could whip up a simple frosting or top with whipped coconut cream.

Last night I baked the recipe in a cake pan, instead of the muffin pan, and it turned out great as a cake too! You can even increase the coconut sugar to make it even sweeter. And this recipe works great with 3 or 4 cups shredded carrot. I figure I might as well cram as much carrot in these suckers as I can, for a serving of veggies in my muffin.

My mom stopped by yesterday, snagged the last one off the counter, and this is now her favorite recipe on my blog! I hope it will be your one of your favorites too!

**If you are looking for a carrot cake recipe that is SCD-diet friendly too, check out my No-Bake Carrot Cake Recipe, which is one of the treats I was hooked on when I started my healing journey: recipe here.

AIP Paleo Carrot Cake Muffins

Servings 12

Ingredients

  • 1 cup cassava flour
  • 1/4 cup coconut flour
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 pinches sea salt

Wet Ingredients

  • 4 cups shredded carrots
  • 1/2 cup applesauce
  • 1/4 cup olive oil or preferred oil
  • 1 teaspoon vanilla

Optional

  • 1/3 cup raisins

Instructions

  1. Shred carrots, and measure out 4 cups. (I cram a lot of carrot shreds into each cup, but recipe works fine with just 3 cups carrots)

  2. Mix together dry ingredients in a large mixing bowl.

  3. Mix wet ingredients into dry, adding one wet ingredient at a time, stirring together in a bowl.

  4. Important: I use my hands to mix the dough thoroughly. Then shape batter into 12 muffin shapes, using a muffin pan. I line them with parchment paper muffin cups. – Or make a full single layer cake in a cake pan!

  5. Bake muffins (or cake) at 350* F for 40 to 50 minutes. (check on them at 30 minutes in case your oven runs a little hotter.)

  6. Let cool, then serve.

  7. If you enjoy this recipe, make sure to try my AIP Banana Bread Recipe. xx

  8. PS: I have the most creative and kind readers! If you all come up with versions of this recipe you like better, please share your recipe notes in the comments! ♥

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