Go Back
+ servings
low carb no sugar carrot cake muffins

Healthy Carrot Cake Muffins

Katrin Nürnberger from sugarfreelondoner.com
Sensationally moist and nutty: These healthy carrot cake muffins are grain free, sugar free and packed with carrots. An absolutely guilt-free dessert.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 301kcal


  • 300 g / 3 cups grated carrot
  • 5 eggs
  • 180 g / ¾ cup butter, softened
  • 2 very ripe medium bananas
  • 150 g / 1 ¼ cup almond flour or ground almonds
  • 30 g / scant ¼ cup flaxseed ground
  • 50 g / ½ cup walnuts, chopped
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 2 tsp vanilla essence
  • 1 ½ tsp granulated stevia
  • 100 g / ½ cup cream cheese, full fat


  • Heat your oven to 180 Celsius.
  • Blend your eggs, softened butter and bananas until thoroughly combined.
  • Mix in the ground almonds, flaxseed, spices, vanilla, 1 tsp stevia and baking powder.
  • Lastly, gently stir in the grated carrot and the walnuts. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
  • Pour the dough into a well-greased muffin tin or line your muffin tin with paper cups. I use a silicone mould as I find they are the most helpful at getting muffins out in one piece.
  • Bake at 180 Celsius for circa 30 minutes or until nicely browned.
  • For the icing, beat the cream cheese (should have room temperature) with ½ tsp of stevia and couple of dashes of cinnamon. Spread the mixture onto to the muffins once they are cooled


Serving: 108g | Calories: 301kcal | Total Carbohydrates: 11.6g | Protein: 7.2g | Fat: 26.4g | Fiber: 3.5g | Sugar: 4.6g