Carrot Muffins with Cream Cheese Frosting

Are you getting spring fever yet? If our rainy weather wasn’t bad enough, the blogging world is definitely making me anxious for sunny weather to appear. Every where I look there are fun spring crafts and tons of adorable Easter projects. I have a few more things on my plate before I can jump into Easter eggs and bunnies but I in the mean time I thought I would share a delicious recipe for some Carrot Muffins with Cream Cheese Frosting… the perfect addition to your Easter brunch!


– 2 cups of flour (I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour)

– 1 tsp. Cinnamon

– 1 tsp. Nutmeg

– 2 tsp. Baking Powder

– 3/4 tsp. Xanthan Gum (only if you make them Gluten-Free)

– 1/2 cup Brown Sugar

– 1/2 cup White Sugar

– 3 eggs (I used the equivalent in Egg Replacer)

– 1 cup Apple Sauce

– 1/4 cup Oil

– 2 1/2 cups Shredded Carrots

– 1 cup Raisins

– 8 oz. Powdered Sugar

– 6 oz. Cream Cheese

– 1/4 cup butter (room temp)

– 1 tsp. Vanilla

– Almond slivers

– Handful of Raisins for topping


1. Preheat oven to 350 degrees

2. Combine sugars, oil, applesauce and eggs and blend until smooth.

3. In a separate bowl, combine flour, spices, baking powder and Xanthan Gum.

4. Slowly combine the dry mix with the sugar/oil mixture until complete.

5. Stir in raisins and shredded carrots.

6. Line your muffin tins and fill 3/4 full.

7. Bake for 18-20 minutes.

8. While muffins are cooling, blend together cream cheese, butter, vanilla and powdered sugar until creamy.

9. Use almond slivers and raisins to create edible flowers on top of each muffin. Perfect way to dress up the muffins for Easter brunch or a spring celebration!



Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses on DIY home decor, design, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds and using what’s on hand. Taryn lives in the greater Seattle area with her husband, 3 year old daughter and 1 year old son.

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  1. says

    LOVE carrot cake, carrot muffins, even just carrots! I will have to try these GF. Seeing as how I have the Xantham gum (that stuff is crazy expensive!) and all the other ingredients.

  2. says

    These look great! I love carrot muffins and carrot cake. You did a great job decorating them. So basic, and so cute! Thanks for sharing.

  3. says

    Yum, yum, yum! These sound tasty and healthy, and they look so pretty! My hubby will be so excited, he loves carrot cake! (and I do too, but he LOVES it)

  4. Jill @ Kitchen Fun With My 3 Sons says

    Love this! We just posted our Kitchen Fun and Crafty friday link party and would LOVE for you to share this! We have also included a Sugarlicious giveaway!

  5. Taylor @ Goings on in Texas says

    I love Carrot Cake! So I’m excited to try out a carrot muffin! And I love that it’s GF! I have a couple of friends who are always looking for GF recipes (especially sweets), so I will definitely pass along!

    Happy Weekend!

  6. says

    What gorgeous and delicious carrot muffins! My family would come back for seconds for sure for these tasty treats. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  7. Julie J. says

    These look really YUMMY! I tried to print the recipe a couple of times and it wants to print 19 pages from your site.YUCK….. What am I doing wrong??


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