Healthy Carrot Cake Muffins
These healthy carrot cake muffins topped with a simple cream cheese frosting are moist, fluffy, and taste like a full-on treat—without refined sugar. They’re made with feel-good ingredients, like honey and rolled oats, plus cinnamon, ginger, and raisins for the best carrot cake flavor.
Ingredients
Healthy Carrot Cake Muffins
- 2 cups grated carrot finely grated
- 2 large eggs
- 1/2 cup vegetable oil healthy sub: coconut oil or avocado oil
- 1/2 cup milk sub: plain greek yogurt, or oat milk or almond milk
- 1/2 cup liquid honey sub: pure maple syrup
- 1 cup all-purpose flour healthy sub: gluten-free flour blend, or swap for 1/2 cup coconut flour and 1/2 cup almond flour
- 1 cup large rolled oats or quick oats
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 cup plump raisins
Healthy Cream Cheese Frosting
- 125 grams cream cheese - half a 250g block - softened at room temperature
- 2 tbsp liquid honey or pure maple syrup
- 1/2 tsp vanilla extract
Instructions
Healthy Carrot Cake Muffins
- Preheat oven to 350 degrees. Grease muffin tins or use parchment liners. Set aside.
- In a mixing bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, ginger, and raisins.
- In a large mixing bowl, beat eggs, then whisk in oil, milk, honey, and grated carrot until well-combined.
- Add the flour mixture to the wet and stir until well-combined. Don't over mix!
- Divide the batter between 12 muffin cups.
- Bake at 350 for 20-22 minutes or until a cake tester or toothpick inserted into the center comes out clean. Let cool and serve with a generous dollop of cream cheese frosting.
Healthy Cream Cheese Frosting
- In a small mixing bowl, combine softened cream cheese, honey, and vanilla with a whisk or an electric beater until smooth and fluffy (1-2 minutes).
Notes
This recipe makes 12 muffins.
Don't use pre-grated carrots — they are too dry!