Go Back

Spiralized Carrot Cake Muffins with Coconut Cream Frosting

Prep Time15 mins
Cook Time25 mins
Total Time40 mins


  • For the muffins:
  • 1 large carrot Blade D, noodles chopped
  • 8 pitted dried dates finely chopped
  • ¼ cup coconut oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • pinch of salt
  • 1 teaspoon baking powder
  • lightly chopped pecans to garnish
  • For the frosting:
  • 1 14.5 oz can full-fat coconut milk refrigerated overnight
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup


  • Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
  • Add the dates and coconut oil in a food processor and process until smooth. Place the date mixture into a large mixing bowl along with the eggs and vanilla. Beat the mixture well. Add the coconut flour, cinnamon, salt and baking powder and stir until combined. Fold in the spiralized carrots and mix to combine.
  • Fill the greased muffin cavities with the batter. Bake for 25-28 minutes or until an inserted toothpick comes out clean. Let the muffins cool for 5-10 minutes.
  • While muffins cool, prepare the frosting. Scoop the solids off the top of the coconut milk can and place in a stand mixer or medium mixing bowl along with the vanilla and maple syrup and beat until frosting has peaks.
  • Frost the muffins and serve.


Per serving (1 out of 12 muffins) - Calories: 181, Fat: 13g, Saturated Fat: 10g, Carbs: 21g, Fiber: 5g, Sugars: 2g, Protein: 3g, Sodium: 46mg