Name: Carrot Cake Zucchini Muffins
Prep time: 6 min
Cook time: 30 min
Total time: 36 min
Yield: 12
Ingredients: Muffin Ingredients:; 6 tbsp coconut flour; ⅓ cup sweetener of choice: erythritol for low carb (or coconut sugar for paleo); 1 tbsp golden flax meal * optional; 1 tsp cinnamon; 1 ½ tsp baking powder; ¼ tsp baking soda; ⅓ cup grated carrot; ½ cup grated zucchini; 3 eggs; ¼ cup unsweetened almond milk or coconut milk; 2 tbsp butter (or coconut oil, melted); 1 tsp vanilla extract; ½ tsp apple cider vinegar; Cream Frosting:; 4 ounces cream cheese (or ½ cup palm shortening for paleo (dairy free) version, ½ cup); 1 tsp lemon juice; 1 tsp vanilla extract; tbsp Sweetener of choice: 2 1/2 erythritol (or 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version)

Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins are grain free, paleo, and low carb Muffins with a vanilla cream cheese frosting (with dairy free option).

Carrot Cake Zucchini Muffins are a grain free, low carb and paleo treat that has a little grated carrot, and grated zucchini. These are frosted with a lovely creamy vanilla frosting. I can’t get enough of these healthy carrot cake cake flavored muffins!

These babies had my family fighting over them, and demanding that I make another dozen. Even one family member was trying to hide them and keep a watchful count of them. Then there was the “Mom, she ate more than me, and how many did you eat Mom?” I hate answering that question! I baked them, so they should just be grateful I share the spoils. There is far too much competitive food hoarding going on at my house. Please share your best family food hoarding or food fighting stories with us in the comment section.

Carrot Cake Zucchini Muffins:

Muffin Ingredients:

6 tbsp coconut flour, like this one
⅓ cup sweetener of choice: erythritol for low carb (I used Swerve), or coconut sugar for paleo
1 tbsp golden flax meal * optional
1 tsp cinnamon
1 ½ tsp baking powder, this brand is grain free
¼ tsp baking soda
⅓ cup grated carrot
½ cup grated zucchini
3 eggs
¼ cup unsweetened almond milk or coconut milk
2 tbsp butter, or coconut oil, melted
1 tsp vanilla extract
½ tsp apple cider vinegar

Cream Cheese Frosting (with dairy free option):

4 ounces cream cheese (½ cup) softened, or ½ cup palm shortening for paleo (dairy free) version
1 tsp lemon juice
1 tsp vanilla extract
Sweetener of choice: 2 1/2 tbsp erythritol, or 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version

Directions:

Preheat oven to 350 F and grease or line a muffin pan.
In a large mixing bowl combine: 6 tbsp coconut flour, ⅓ cup sweetener of choice, 1 tbsp golden flax meal * optional, 1 tsp cinnamon, 1 ½ tsp baking powder, and ¼ tsp baking soda. Mix together thoroughly. Set aside.
In a separate large mixing bowl combine: 3 eggs, ⅓ cup grated carrot, ½ cup grated zucchini, ¼ cup unsweetened almond milk or coconut milk, 2 tbsp butter or coconut oil, melted, 1 tsp vanilla extract, and ½ tsp apple cider vinegar. Mix together thoroughly.
Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
spoon the muffin batter into muffin cups filling ⅔ of each cup.
Bake for 25 to 30 minutes, or until muffins are browning, and a toothpick comes out of the center clean.Remove from oven and let muffins cool completely
Add all the frosting ingredients to a large mixing bowl with an electric beater or using a stand mixer. Beat frosting until combined and creamy.
Frost muffins and serve.

Nutritional Data for Low Carb Version (using Swerve sweetener and cream cheese frosting): Servings: 12 muffins, Serving Size: 1 muffin, Cal: 92, Carbs: 4 g, Net Carbs: 2 g, Fiber: 2 g, Fat: 7 g, Protein: 3 g, Sugars: 1 g, Sodium: 113 mg.

Nutritional Data for Paleo Version (using dairy free frosting and coconut sugar sweetener): Servings: 12, Serving Size: 1 muffin, Cal: 161, Carbs: 11 g, Net Carbs: 9 g, Fat: 11 g, Fiber: 2 g, Protein: 2.5 g, Sugars: 9 g, Sodium: 80 mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

4.67 from 3 votes

Carrot Cake Zucchini Muffins

Prep Time

6 mins

Cook Time

30 mins

Total Time

36 mins

Course: grain free, keto, low carb, paleo

Cuisine: muffins

Servings: 12

Calories: 92 kcal

Author: Stacey

Ingredients

Muffin Ingredients:
6 tbsp coconut flour
⅓ cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
1 tbsp golden flax meal * optional
1 tsp cinnamon
1 ½ tsp baking powder
¼ tsp baking soda
⅓ cup grated carrot
½ cup grated zucchini
3 eggs
¼ cup unsweetened almond milk or coconut milk
2 tbsp butter or coconut oil, melted
1 tsp vanilla extract
½ tsp apple cider vinegar
Cream Frosting:
4 ounces cream cheese or ½ cup palm shortening for paleo (dairy free) version, ½ cup
1 tsp lemon juice
1 tsp vanilla extract
tbsp Sweetener of choice: 2 1/2 erythritol or 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version

Instructions

Preheat oven to 350 F and grease or line a muffin pan.
In a large mixing bowl combine: 6 tbsp coconut flour, ⅓ cup sweetener of choice, 1 tbsp golden flax meal * optional, 1 tsp cinnamon, 1 ½ tsp baking powder, and ¼ tsp baking soda. Mix together thoroughly. Set aside.
In a separate large mixing bowl combine: 3 eggs, ⅓ cup grated carrot, ½ cup grated zucchini, ¼ cup unsweetened almond milk or coconut milk, 2 tbsp butter, or coconut oil, melted, 1 tsp vanilla extract, and ½ tsp apple cider vinegar. Mix together thoroughly.
Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
spoon the muffin batter into muffin cups filling ⅔ of each cup.
Bake for 25 to 30 mins, or until muffins are browning, and a toothpick comes out of the center clean.Remove from oven and let muffins cool completely
Add all the frosting ingredients to a large mixing bowl with an electric beater or using a stand mixer. Beat frosting until combined and creamy.
Frost muffins and serve.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts

Carrot Cake Zucchini Muffins

Amount Per Serving

Calories 92 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Sodium 113mg 5%

Total Carbohydrates 4g 1%

Dietary Fiber 2g 8%

Sugars 1g

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Sandy says
13 May, 2019 at 11:30 am
Hi! – could I use heavy cream or half and half instead of the almond or coconut milk? I am making this for a friend and don’t usually keep the alternate milks in the house. Thanks!
- Stacey says
  15 May, 2019 at 8:28 am
  Yes, you can use heavy cream or half and half.
Lissa says
16 November, 2018 at 8:38 am
I would love to make this recipe tonight but I don’t have any zucchini. Do you think I could just add more carrots instead of the zucchini? Would it affect the texture a lot? Thanks!
- Stacey says
  16 November, 2018 at 1:21 pm
  Lissa, yes you can.
Alisa says
22 April, 2018 at 2:41 pm
I see that this recipe calls for 1/3 cup sweetener. Would Stevia work? I don’t have Swerve. Thanks in advance for your help!
- Stacey says
  25 April, 2018 at 9:19 am
  A granular stevia blend might work, but you will need to use a little less than the suggested sweetener. Check the sweetener brands conversion table. Swerve has a 1:1 ratio with regular sugar.
Alisha says
26 March, 2018 at 7:11 pm
I’m wondering if you have tried it in a cake pan mold? I have a super cute new silicone Easter Bunny pan and on paper this recipe looks perfect.
- Stacey says
  28 March, 2018 at 7:59 am
  I have not, but I would think it would work depending on how big the cake pan is. May need to double the recipe.
  - Alisha Mills says
    31 March, 2018 at 5:43 pm
    
    Well, somehow I read carrot cake and didn’t see muffin. I made the muffins in the pan, frosted the bunny like a cake and the kids are going to think we are having desert for breakfast. For future readers, I would not recommend making this delicious recipe in a cake pan.
Laura says
29 October, 2017 at 8:40 pm
Would it still work out okay if I swapped the chia seed and water mixture for the eggs? I’m hoping, these look great!
- Stacey says
  7 November, 2017 at 9:20 am
  I’m not entirely sure, as most of my egg replacement experiments have not turned out so well.
Melissa says
16 August, 2017 at 3:55 pm

I just made these and they are delicious! I love carrot cake and have been trying to find a yummy, easy low carb recipe.
I’ve already shared it with my mother in law. Thanks for sharing Stacey!
- Stacey says
  17 August, 2017 at 4:30 pm
  Awe, thank you, Melissa!
Maria says
10 April, 2017 at 2:07 am

My son absolutely loved them! I had them as a surprise in his lunch box and was soooo happy!!! ThNk you! I love to see his smile 🙂
- Stacey says
  10 April, 2017 at 11:00 am
  Awe, thank you so much Maria. I am so glad your sweet little guy enjoyed them 🙂
Maya | Wholesome Yum says
1 July, 2016 at 11:36 am
Hi Stacey, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!
- Stacey says
  1 July, 2016 at 2:49 pm
  Maya, thanks that is great. Next time I do a roundup I will return the favor!
Linda Case says
1 May, 2016 at 8:46 pm
Yummm! Just made these…I love them.
- Stacey says
  2 May, 2016 at 9:48 am
  Linda, Thank you for trying the recipe and taking the time to leave a nice comment. That made my day 🙂
Kelly says
3 February, 2016 at 11:04 am
Love carrot cake and how i can actually have it now.
- Stacey says
  3 February, 2016 at 1:36 pm
  Awe thank you Kelly 🙂 You’re always so super sweet!
Kariane says
28 July, 2015 at 3:39 pm
How about suggesting that you’ll help them learn to make a batch themselves? I guess that suggestion working is depending on the ages of your kids, but if they’re old enough to count and compare, they’re probably old enough to at least help cook. 😉
- Stacey says
  29 July, 2015 at 3:49 pm
  kariane, great idea! They can both cook a little but have not attempted much baking. It will a messy adventure for sure!
Tracy says
28 July, 2015 at 8:39 am
I can’t wait to try these! I have to say of zucchini from my garden and ha e been looking for recipes to use them. These look great and I have all the I gradients already!
- Stacey says
  29 July, 2015 at 9:50 am
  Tracy, thank you for trying the recipe. I wish I had a veggie garden 🙂

Carrot Cake Zucchini Muffins