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    Carrot Cake Zucchini Muffins

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    Carrot Cake Zucchini Muffins 

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

    Carrot Cake Zucchini Muffins- paleo and low carbPin

    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-flavored muffins! 

    These lovely little carrot cake treats 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- paleo and low carbPin

    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 teaspoon cinnamon
    • 1 ½ tsp baking powder, this brand is grain free
    • ¼ teaspoon baking soda
    • ⅓ cup grated carrot
    • ½ cup grated zucchini
    • 3 eggs
    • ¼ cup unsweetened almond milk or coconut milk
    • 2 tablespoon butter, or coconut oil, melted
    • 1 tsp vanilla extract
    • ½ teaspoon 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 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • Sweetener of choice: 2 ½ tbsp erythritol, or ½ tsp liquid stevia for low carb , or 2 ½ tablespoon honey for paleo version

    Directions:

    1. Preheat oven to 350 F and grease or line a muffin pan.
    2. In a large mixing bowl combine: 6 tablespoon coconut flour, ⅓ cup sweetener of choice, 1 tablespoon golden flax meal * optional, 1 teaspoon cinnamon, 1 ½ teaspoon baking powder,  and ¼ teaspoon baking soda. Mix together thoroughly. Set aside.
    3. 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 tablespoon butter or coconut oil, melted, 1 teaspoon vanilla extract,  and ½ teaspoon apple cider vinegar. Mix together thoroughly.
    4. Add  wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
    5. spoon the muffin batter into muffin cups filling ⅔  of each cup.
    6. 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
    7. 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.
    8. 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:

    📖 Printable Recipe Card

    Low-carb carrott cake muffins with cream cheese frosting.Pin

    Carrot Cake Zucchini Muffins

    Stacey
    Carrot Cake Zucchini Muffins are grain free, paleo, and low carb Muffins with a vanilla cream cheese frosting (with dairy free option).
    4.65 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 30 minutes mins
    Total Time 36 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12
    Calories 92 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • MUFFIN INGREDIENTS:
    • 6 tablespoon coconut flour
    • ⅓ cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
    • 1 tablespoon golden flax meal * optional
    • 1 teaspoon cinnamon
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅓ cup grated carrot
    • ½ cup grated zucchini
    • 3 eggs
    • ¼ cup unsweetened almond milk or coconut milk
    • 2 tablespoon butter or coconut oil, melted
    • 1 teaspoon vanilla extract
    • ½ teaspoon apple cider vinegar
    • FROSTING:
    • 4 ounces cream cheese or ½ cup palm shortening for paleo (dairy free) version.
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • 2½ tablespoon Sweetener of choice: 2 ½ tablespoon erythritol or ½ teaspoon liquid stevia for low carb , or 2½ tablespoon honey for paleo version.

    Instructions
     

    • Preheat oven to 350 F and grease or line a muffin pan.
    • In a large mixing bowl combine: 6 tablespoon coconut flour, ⅓ cup sweetener of choice, 1 tablespoon golden flax meal * optional, 1 teaspoon cinnamon, 1 ½ teaspoon baking powder, and ¼ teaspoon 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 tablespoon butter, or coconut oil, melted, 1 teaspoon vanilla extract, and ½ teaspoon 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.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

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

    Nutrition

    Calories: 92kcalCarbohydrates: 4gProtein: 3gFat: 7gSodium: 113mgFiber: 2gSugar: 1g
    Keyword keto carrot cake, low carb carrot cake
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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     Related Posts Across the Web:

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    Comments

      4.65 from 14 votes (9 ratings without comment)

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      Recipe Rating




    1. Susie says

      August 10, 2021 at 4:57 pm

      5 stars
      Very happily surprised.New they were delicious when my husbands first bite was -hmm good 😊

      Reply
      • Stacey says

        August 11, 2021 at 7:38 am

        Thank you, Susie, for trying the recipe and for taking the time to leave a kind comment 🙂

        Reply
    2. Rebecca says

      September 12, 2020 at 8:54 am

      5 stars
      I still feel guilty eating these because they taste SO good, they have to be bad right? WRONG! They are incredible! I split the batter into 6 large muffin cups and they were great! Instead of frosting I topped them with shredded coconut. I'm already ready to make another batch!

      Reply
      • Stacey says

        September 12, 2020 at 9:22 am

        Rebecca, thank you for trying the recipe, and for your kind words & great tips. I like the coconut idea!

        Reply
    3. Sandy says

      May 13, 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!

      Reply
      • Stacey says

        May 15, 2019 at 8:28 am

        Yes, you can use heavy cream or half and half.

        Reply
    4. Lissa says

      November 16, 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!

      Reply
      • Stacey says

        November 16, 2018 at 1:21 pm

        Lissa, yes you can.

        Reply
    5. Alisa says

      April 22, 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!

      Reply
      • Stacey says

        April 25, 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.

        Reply
    6. Alisha says

      March 26, 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.

      Reply
      • Stacey says

        March 28, 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.

        Reply
        • Alisha Mills says

          March 31, 2018 at 5:43 pm

          4 stars
          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.

          Reply
    7. Laura says

      October 29, 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!

      Reply
      • Stacey says

        November 07, 2017 at 9:20 am

        I'm not entirely sure, as most of my egg replacement experiments have not turned out so well.

        Reply
    8. Melissa says

      August 16, 2017 at 3:55 pm

      5 stars
      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!

      Reply
      • Stacey says

        August 17, 2017 at 4:30 pm

        Awe, thank you, Melissa!

        Reply
    9. Maria says

      April 10, 2017 at 2:07 am

      5 stars
      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 🙂

      Reply
      • Stacey says

        April 10, 2017 at 11:00 am

        Awe, thank you so much Maria. I am so glad your sweet little guy enjoyed them 🙂

        Reply
    10. Maya | Wholesome Yum says

      July 01, 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!

      Reply
      • Stacey says

        July 01, 2016 at 2:49 pm

        Maya, thanks that is great. Next time I do a roundup I will return the favor!

        Reply
    11. Linda Case says

      May 01, 2016 at 8:46 pm

      Yummm! Just made these...I love them.

      Reply
      • Stacey says

        May 02, 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 🙂

        Reply
    12. Kelly says

      February 03, 2016 at 11:04 am

      Love carrot cake and how i can actually have it now.

      Reply
      • Stacey says

        February 03, 2016 at 1:36 pm

        Awe thank you Kelly 🙂 You're always so super sweet!

        Reply
    13. Kariane says

      July 28, 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. 😉

      Reply
      • Stacey says

        July 29, 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!

        Reply
      • Robert says

        April 18, 2021 at 3:22 pm

        The recipe looked great I had to make. I added a couple others things to it, chai seed and chopped pecans. They’re in the oven now. Smelling great

        Reply
    14. Tracy says

      July 28, 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!

      Reply
      • Stacey says

        July 29, 2015 at 9:50 am

        Tracy, thank you for trying the recipe. I wish I had a veggie garden 🙂

        Reply
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