4.75 from 4 votes
Carrot Cake Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Very healthy and tasty carrot cake muffins made with nutritious buckwheat flour and topped with light cream cheese frosting.

Course: Breakfast, Dessert, Snack
Cuisine: American, Fusion
Servings: 12 Muffins
Author: Sapana Behl
  • 1 cup buckwheat flour
  • 1/2 cup rice flour
  • 2 cups carrots, grated
  • 1 cup yogurt
  • 1/2 cup whole milk
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup maple syrup
For frosting
  • 1 1/2 cups cream cheese or heavy cream
  • 1 tablespoon honey
  • a pinch ground cinnamon
  1. Preheat oven to 180°F and grease a 12 hole muffin with some butter or oil.

  2. In a mixing bowl add yoghurt, milk and maple syrup. Whisk to combine.

  3. Stir in carrots, cinnamon, baking powder, rice flour and buckwheat flour.

  4. Gently fold in all the ingredients to combine. Divide the batter into the prepared muffin pan holes.

  5. Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted in centre of the muffin comes out clean.

  6. Remove from oven and let the muffins cool completely.

Make Frosting
  1. In a mixing bowl with electric or hand mixer beat the cream cheese until light and fluffy. 

  2. Add honey and cinnamon and beat again for a minute.

  3. Spread the frosting on top of muffins. Serve and enjoy.

Recipe Notes

To make the muffins vegan you may use non-dairy milk and yoghurt. Leftovers can be stored at room temperature for three days and in the refrigerator for a week.