Carrot Cake Muffins with Raw Cream Cheese Frosting

carrot cake muffins


  • 1 1/2 Cups brown rice flour
  • 1 Cup grated carrots
  • 1/2 Cup sorghum flour
  • 1/4 Cup raw agave nectar
  • 1/4 Cup dark maple syrup
  • 1/4 Cup non-dairy milk
  • 2 Tablespoons ground flax seeds whisked with 6 Tablespoons warm water, set aside for 5 minutes (until a goo-like consistency)
  • 2 ripe bananas, mashed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg


  1. Preheat your oven to 400 degrees Fahrenheit.  In a large mixing bowl combine your brown rice flour, sorghum flour, baking powder, cinnamon, and nutmeg and stir to combine.
  2. Stir in your agave nectar, maple syrup, non-dairy milk, ground flax seed mix, banana smash, and vanilla extract.  Stir to combine.
  3. Mix in your grated carrots until fully incorporated.muffin batter
  4. Grease or add unbleached paper liners to your muffin tray.  Fill each muffin tin to the top and pop them in the oven for 20-25 minutes.  To be sure they’re done insert either a knife or toothpick into the center of a muffin; if it pulls out clean, they’re ready!carrot cake muffin  Let cool.  Optional: top with cream cheese.raw cream cheese
  5. Enjoy eating whole!carrot cake muffins

1 Comment

  1. Pingback: Raw Vegan Cream Cheese | Eating Whole

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