Carrot Cake Muffins with Honey Cream Cheese Frosting

Ali Segersten (author) May 11, 2017
Gluten-Free vegan Carrot Cake Muffins with Honey Cream Cheese Frosting
carrot cake muffins - gluten-free egg-free-2
Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes

Serve these tender carrot cake muffins as cupcakes with the honey-cream cheese frosting below or as muffins without any frosting. If you are dairy-free or vegan, then you can use my Sweet Potato Buttercream Frosting recipe. If you don’t have orange juice, are sensitive to citrus, then replace the ½ cup of orange juice with ½ cup of organic apple juice and omit the orange zest. I’ve made them both ways and they are delicious! The frosting recipe makes enough to generously frost one dozen cupcakes or muffins, with a little extra leftover. For a delicious variation, try omitting the orange zest and replace it with ½ to 1 teaspoon raw vanilla powder for a lovely vanilla cream cheese frosting!

Read more about this recipe on the blog.

Carrot Cake Muffins (gluten-free, egg-free, nut-free, vegan)


Dry Ingredients

1½ cups sorghum flour
½ cups tapioca flour
1½ teaspoons baking powder
½ teaspoons sea salt
1½ teaspoons cinnamon
1 teaspoons ground ginger
¼ teaspoons ground nutmeg
3 teaspoons finely grated orange zest
1½ cups grated carrots (packed)

Wet Ingredients

½ cups pitted medjool dates (about 6 to 8)
½ cups boiling water
2 tablespoons ground golden flaxseeds
1 tablespoons whole psyllium husks
½ cups freshly squeezed orange juice
½ cups melted coconut oil (or avocado oil)
½ cups unsweetened applesauce
¼ cups coconut sugar


16 ounces cream cheese (2 packages)
6 tablespoons raw honey
2 teaspoons finely grated orange zest
3 tablespoons arrowroot powder