Easy Gluten Free Carrot Cake Muffins

 Spring has sprung and I have been over here stuffing my face with these insanely easy to make, Gluten Free Carrot Cake Muffins that are heavily schmeared with cream cheese frosting to celebrate! This gluten free, #pantrypower recipe is loaded with all the things you love about traditional carrot cake, like ginger, coconut, and pecans without anything that you loathe – like the laborious task of shredding of fresh carrots!

*** This post was updated with video 1/18/2020***

Close up of iced Easy Gluten Free Carrot Cake Muffins with cream cheese frosting and iced candied ginger garnishes

Growing up the daughter of a pastry chef means we had our fair share of delicious cakes to nosh on around the house as a kid, but carrot cake was my least favorite!

There was just something about the texture of carrot cake I didn’t like.  My mom’s version had raisins which were a no-go for me, and I took REAL issue with vegetables being the main flavoring component in a cake! Over the years, my disdain for carrot cake and its components have diminished and I’ve come to appreciate them all individually, except the raisins – I still can’t get into those!

A table full of iced Gluten Free Carrot Cake Muffins

What I still haven’t been able to wrap my head around is how laborious homemade carrot cake can be!

When I want cake – I WANT CAKE, not an all day project that eventually leads me to exhaustion, a mountain of dishes, and then a slice of cake. NOPE! That’s why my Easy Gluten Free Carrot Cake Muffins have the word EASY in the title – because these little muffins come together in a cinch with the help of ingredients you probably have in your pantry already like canned carrots, YES CANNED, and canned crushed pineapple.

A Gluten Free Carrot Cake Muffin sliced in half showing the texture inside

You won’t need a mixer and you won’t need a lot of elbow grease either, because these Gluten Free Carrot Cake Muffins are easy like Sunday morning!

This recipe does call for gluten free all purpose flour and a Primal Palate seasoning that I really love, Gingersnap seasoning! Click on the images below to check them out on Amazon, or you can substitute them with your favorite cup for cup replacement of gfree flour and regular ground ginger!

Pamela's Gluten Free All Purpose Flour A bottle of Primal Palate Gingersnap Seasoning

If you’ve made these Easy Gluten Free Carrot Cake Muffins I would be so grateful if you would rate the recipe and let me know what you think in the comments below, I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours. 

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8 Easy Gluten Free Carrot Cake Muffins on a wooden table in front of a window.

Easy Gluten Free Carrot Cake Muffins

  • Author: This Mess is Ours
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 muffins
  • Category: Sweets
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Gluten Free


These muffins are delicious as a dessert when iced with the cream cheese frosting, but when I want to serve them for breakfast I simply omit the frosting all together. Making this as an easy peasy breakfast or dessert treat!

Don’t forget to rate the recipe and let me know what you think about this Classic Dirty Vodka Martini recipe in the comments below, I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!


For the muffins:
1 1/2 cups gluten free all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger or gingersnap seasoning
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (14.5 ounce) can carrots, drained
1 (8-ounce) can crushed pineapple in 100% juice, juice drained
3/4 cup vegetable oil
2 large eggs, slightly beaten
2 teaspoons vanilla extract or vanilla bean paste
1 cup shredded, unsweetened dried coconut
3/4 cup pecans, chopped
For the icing:
1 (4-ounce) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1 teaspoon minced, candied ginger, optional


To make the muffins:
Preheat the oven to 350°F and line (2) 12-cup muffin tins with paper liners or spray with cooking spray. Set aside.
In a large bowl,  whisk the flour, sugar, cinnamon, ginger, baking soda, and salt to combine. In a separate large bowl, mash the carrots until almost smooth then add the pineapple, oil, eggs, and vanilla. Mix until well blended. Add the liquid ingredients to the dry ingredients and mix just until everything is combined. fold in the coconut and the pecans.
Fill the wells of the muffin pan with the batter, almost to the top. Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool for 10 minutes in the pan then remove the muffins to a cooling rack to cool completely.
To make the frosting:
In a mixing bowl beat the cream cheese and the butter together until well blended. Add the confectioner’s sugar; beat until smooth. Top carrot muffins with icing and sprinkle with minced candied ginger if using.


Two dozen muffins too much for your needs? These muffins freeze really well! We keep a stash in our freezer at all times. Simply thaw completely before serving. Also, these muffins are really great toasted in the toaster oven!

Keywords: gluten free, carrot cake, muffins

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