carrot cake muffins

These little muffins from guest blogger Shannon make for a perfect wholesome snack, breakfast or “treat” by slathering on the decadently rich maple-orange cashew frosting, which is much easier to make than it sounds!

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Recipe by guest blogger

muffin cases
iced muffins

I’m always looking for ways to bake healthier treats and these gluten-free morning muffins definitely fit the bill. Made with oat flour, warming spices like nutmeg, ginger and cinnamon, grated carrot, applesauce, chewy raisins and superfruit Baobab Powder (my new fave superfood). Baobab is tangy, sweet, citrus-y caramel taste makes it pair well in all sorts of recipes – from simple smoothies to creative treats like these Carrot Cake Muffins.



  • 134 cup gluten-free ground oats
  • 14 cup
  • 14 cup oats
  • 2 tbsp baobab powder
  • 1 tsp baking powder
  • 12 tsp bicarbonate of soda
  • 14 tsp sea salt
  • 12 tsp ground cinnamon
  • 12 ground ginger
  • 12 tsp ground nutmeg
  • 12 cup raisins
  • 1 cup unsweetened unsweetened almond milk
  • 1 cup grated carrot
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 34 cup cashews
  • 2 cup boiling water
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil
  • 3 tsp fresh orange juice
  • 1 tsp zested orange
  • 1 tsp vanilla extract
  • 14 tsp sea salt


Start by making the frosting - totally optional!


Add cashews to a bowl, then pour 2 cups boiling water over the cashews and let soak for 20 minutes. Drain and rinse cashews, then transfer to a high-speed blender or food processor, along with all of the other frosting ingredients. Blend until smooth, adding 1 tablespoon of water at a time, only as needed. Transfer creamy frosting to a small bowl and set aside.

Preheat oven to 190C. Line a muffin/cupcake pan with liners (or grease with nonstick spray/coconut oil).

In a large bowl, whisk together dry ingredients, including raisins.

In a separate bowl, combine all wet ingredients. Add wet mixture to dry using a wooden spoon, and mix until just well combined. Scoop approximately 2 spoonfuls into each lined cup.

Bake 18-20 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes. Frost the muffins if you please!

Store leftovers in the fridge for the best results.

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