Go Back
carrot cake muffins, turmeric ginger chai, spice, spiced muffins

Jahmu Gluten Free Carrot Cake Muffins

Prep Time 15 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Servings 12 Muffins


Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 3 Tbs powdered sugar
  • 2 tsp Jahmu
  • 2 tsp vanilla extract
  • 1-2 tsp lime zest

Muffin Mix

  • cups almond flour or coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • tsp Jahmu
  • 2 large eggs beaten
  • cup coconut oil
  • cup sugar
  • 2 tsp vanilla extract
  • ½ cup grated carrots
  • ¼ cup golden raisins


  • Preheat the oven to 350°F and grease a muffin tin or fill it with liners.
  • In a medium bowl, mix together the cream cheese frosting ingredients (cream cheese, powdered sugar, Jahmu, vanilla, and lime zest). When the ingredients are well mixed, set aside in the refrigerator to cool.
  • To make the muffins, sift together flour, baking soda, salt, and Jahmu in a medium bowl.
  • In a large bowl, mix together the eggs, coconut oil, sugar, and vanilla.
  • Slowly add the dry ingredients into the wet ingredients. Fold in grated carrots and raisins.
  • Pour the muffin batter into the muffin tin and bake for approximately 18 minutes or until the center of the muffin is cooked through.
  • Cool the muffins completely before adding the cream cheese frosting.
Keyword baked goods, carrot cake, carrots, cinnamon, cream cheese frosting, ginger, gluten free, Jahmu, turmeric