Carrot Cake Cuffins



  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 scoop vanilla protein powder (optional)
  • 1 tsp salt
  • 3 eggs
  • 1/4 cup olive oil
  • 2 tablespoons almond butter
  • 2 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 1 1/2 cup shredded carrots
  • 1/2 cup chopped walnuts

Cashew Cream Cheese frosting:

  • 2 cups raw cashews, soaked
  • 3/4 cup unsweetened coconut cream OR cream cheese
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 1 tbsp maple syrup
  • 1/8 tsp sea salt


Directions for Cuffins:

  1. Pre-heat oven to 350
  2. Grease the cupcake pan (we like using spray avocado oil, but additional olive oil works well too), or use silicone cupcake liners.
  3. Mix dry ingredients (almond flour → salt) in one bowl and wet ingredients (eggs → vanilla) in another larger bowl. Stir each well.
  4. Add the carrots and walnuts to the wet ingredients.
  5. Add the dry ingredients slowly into the wet ingredient bowl and stir until smooth.
  6. Place about 1/3 cup of batter into each muffin section.
  7. Bake for ~20 minutes. Check before you take them out of the oven; Temperatures may vary by oven and you want the center to be moist but not jiggly.
  8. Let cool completely before frosting.

Directions for Cashew Creme cheese frosting:

  1. In a high-speed blender or food processor, blend all ingredients together until thick and creamy.


  • These are called cuffins because they can be either cupcakes or muffins! Add a little frosting for some beautiful cupcakes or eat as-is for a morning muffin or snack.
  • For the cuffin batter, feel free to sub walnuts for another favorite nut- pecans are great too!
  • Soak cashews for 4 hours in water or just speed it up by soaking in boiling water for 20 minutes. Drain and rinse.
  • We know it’s hard to wait, but do let the cuffins fully cool before frosting. Otherwise, it will melt and slide right off!

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