Gluten-Free Carrot Cake Muffins - Tayler Silfverduk - #glutenfree #glutenfri #glutenfreemuffin #carrotcake #glutenfreecarrotcake ##glutenfreerecipe #cinnamonraisin #celiacfriendly #celiacrecipe #glutenfreecarrotcake #rd2be #recipe #easyrecipe #glutenfreefood #carrot #carrots #carrotrecipe

Gluten-Free Carrot Cake Muffins

There is a lot of talk about sneaking vegetables into people’s diets.

Whether it be you, your partner, or your kids. It seems like someone always has a trick up their sleeve when it comes to eating more vegetables.

Throw a handful of spinach into your smoothie, they say.

Or bake with pumpkin and zucchini, they suggest.

What’s up with “hiding” these veggies in your food? Why do they have to be hidden?

Vegetables don’t have to taste bad.

Why are we suppressing their flavors? Why aren’t we letting them be the stars that they were always meant to be?

Don’t get me wrong, I am all for getting in enough vegetables but I can’t help but think this whole idea of hiding them in our foods is playing into the widely accepted (but not true) view that vegetables are gross.

I’m taking us back to the basics with these Gluten-Free Carrot Cake Muffins. Not only do is it feature carrots, a hearty and beta carotene-rich vegetable, but this recipe allows carrots to do what they were meant to do.

Be the star of the show!

There’s no need to sneak vegetables into these muffins. The carrots in this recipe are welcomed with wide open arms as their flavor is complemented by the raisins and cinnamon also found in these muffins!

Looking for a good quick and easy fall-themed breakfast for when you’re in a rush? Look no further than these Gluten-Free Carrot Cake Muffins!

Gluten-Free Carrot Cake Muffins

Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 9 muffins


  • 1 + 1/2 cups all-purpose gluten-free flour
  • 1/3 cup cane sugar
  • 1/2 cup raisins
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 cup shredded carrot
  • 2 eggs
  • 1/3 extra virgin olive oil
  • 2 tsp vanilla extract


  • Preheat oven to 350 degrees F
  • Combine dry ingredients in to a mixing bowl
  • In another bowl combine the wet ingredients (including the shredded carrots)
  • Slowly combine the wet ingredients into the dry ingredients (batter will be very thick)
  • Portion out 1/3 cup amounts of batter into lined muffin tray
  • Bake for 19 minutes (or until a toothpick comes out clean)
  • Allow to cool and enjoy!


Lasts for up to a week when stored in an airtight container in the fridge.
Pro Tip: DO NOT over mix these bad boys or else they will become super dense! Do yourself a favor and hold back the urge to keep mixing!
Optional: Pecans, walnuts, shredded coconut, and cranberries all make for great add-ins if you have them on hand and want to sub them for something else!
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