Go Back

AIP Paleo Carrot Cake Muffins

Servings 12


  • 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


  • 1/3 cup raisins


  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! ♥