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Dr. Gundry’s Carrot Cake Muffins. Tried and Tested.

Dr. Gundry’s Carrot Cake Muffins. Tried and Tested.

The Plant Paradox Cookbook by Dr. Steven Gundry was just launched and everyone is already raving about it, plus last time I checked, it was #3 New York Time’s Bestseller. The carrot cake muffins were on my priority list because carrot cake was one of my favorite cakes, and since the Plant Paradox program suggests only raw carrots are ok to eat, I did not attempt to break the rules. And I’m not going to complain.

A carrot cake that is basically a delicious fat bomb

In the good sense. I asked my sister to calculate the macros for me and it is 81% fat, 10% protein and 9% carb. This is not something I do, but every now and then I get curious about a recipe.

Anyway, back to The Plant Paradox Cookbook, I love it. It’s going to sound weird but I love a book with beautiful pictures. And I can’t cook from any recipe that doesn’t have a picture. I guess that explains why I ended up being a photographer.

The lectin-free Carrot Cake Muffins are on pages 96-97 and because it wouldn’t be fair to post the entire recipe (nor legal I might add), I will just tell you my experience with making this recipe and few modifications I made.

Also, just a little note about carrots. It is slightly confusing that on the YES Please list, carrots are listed only raw, but there are several recipes where Dr. Gundry uses them. From the previous conversation on this topic, the idea is that if you have normal insulin levels they are not an issue in moderation and slightly cooked, but if you are pre-diabetic or diabetic you want to be careful and check your insulin levels for cooked carrots, or better not have them at all.

So here are the modifications I made to the carrot cake muffins


The recipe asks for either avocado or MCT oil. I used MCT oil (I’m so happy I found a use for the expensive bottle I bought and never used).


I used hemp milk instead of coconut milk. No specific reason, I just like hemp milk and sometimes I don’t want everything to taste coconut-y. Later edit: I made them several times with coconut milk and they are perfectly good.


The recipe asks for ground cinnamon, ginger and nutmeg, but I have a magic little ingredient that worked perfectly for these muffins: Daily Turmeric Tonic from Further Foods. It has turmeric, cardamon, clove bud, ginger, black pepper fruit, and a couple more and it tastes divine. I still added a sprinkle of freshly grated nutmeg.

You can buy the Daily Turmeric Tonic and Marine Collagen using the code CREATIVEINMYKITCHEN10 for 10% discount on your first order.



This is an area where I always make modifications because I seem not to have such a big sweet tooth after all and the normal recipes are too sweet for me. So, I replaced 1/3 cup of Swerve with 1 1/2 tbsp Lakanto golden sweetener (Monk fruit). It is a big reduction but I find the result perfectly sweet, I would never add more than that to this recipe.

Later edit: I’ve made this recipe several times already and sometimes I use Swerve, sometimes mink fruit, the result is the same. I still add very little sweetener in general.

Other than these three changes, mines took 25 minutes to bake (the book says 12 to 18 minutes) but I suspect this to be because of two reasons: 1) my oven is weird at small temperatures (like 350F) and 2) my measurement of flour might have been a bit rushed, I should have pressed that flour in the cup and add more on top. So next time I’ll make sure I pay attention to this step.

Later edit (flour measurement)

This is the most important edit. The reason these muffins might come out too moist/soggy is that they need more flour. We tend to measure almond and coconut flours just by adding them to the cup, but in this particular case we need to press the flour down and measure them packed (you will see once you press down with your hand or a spoon how much more space you make).

Carrot cake muffins look pretty

I guess that’s pretty much it, I loved the end result and I’ll definitely make the carrot cake muffins again. And some more pretty pictures.

For more muffins recipes, you may like the Lectin-Free Orange Cranberry Muffins and Grain-Free Lemon Blueberry Muffins.

Dr. Gundry's Carrot Cake Muffins

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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  • Reply
    Sophie Marier
    May 23, 2018 at 7:32 am

    Tried it! Tweeked it up a bit with the spices (I am a cinnamon and nutmeg freak) and I love it. I froze most of the muffins, so I can get one out of the freezer whenever I need to. Happy camper I am! 🙂

    • Reply
      Becky Mackel
      June 5, 2018 at 1:37 pm

      So glad I found your blog! My husband and I are new to lectin free eating (like 3 days in!). Can’t wait to check out your other recipes.

      • Reply
        June 5, 2018 at 3:17 pm

        Thank you Becky, so happy you are here, good luck and write me anytime if you need help. C.

  • Reply
    October 7, 2018 at 11:28 am

    Has anyone tried making this in the form of a cake in one pan? And if so, did it work? Did it cook through evenly? What size and shape of pan was used? What modifications in Temperature and bake time were made? I’d like to serve this for a birthday celebration along with a real cake. But I feel like if I make these as muffins, then the real cake should be cupcakes which is just too tedious and wouldn’t work with my cake recipe. Hope someone can help! Thanks!

    • Reply
      October 8, 2018 at 9:15 am

      OMG, YES! Please search for “carrot birthday cake”, I made it as a birthday cake for my bday and it was amazing! So funny I’m seeing this comment now because last night I dreamt about this cake (haha).

  • Reply
    October 7, 2018 at 11:52 am

    I have another question. I just checked the recipe in the cookbook and it calls for 2 large carrots grated. I want to buy my carrots already grated. Do you have an idea of how much that might be in measuring cups?

    • Reply
      October 8, 2018 at 9:13 am

      I would count 1 cup per carrot, slightly pressed down.

  • Reply
    Jenna Flint
    January 20, 2019 at 7:58 am

    I cannot fint this recipe to make it?? Just the modifications that you made to the recipe..🤔 please help!🙏🙏

    • Reply
      January 20, 2019 at 12:16 pm

      Hi Jenna, you need the Plant Paradox Cookbook for that recipe.

  • Reply
    Debbi Dunn
    February 2, 2019 at 10:21 am

    So glad I found your tweeks for the carrot cake muffins. I followed your advice exactly, then baked mini muffins in my Silpat muffin baker pan so I didn’t even have to use paper cups. They turned out so perfectly I took pictures they were so pretty. Tasted great too.

    • Reply
      February 2, 2019 at 11:22 am

      Happy it helped Debbi, thank you so much for your feedback. xx

  • Reply
    March 27, 2019 at 10:55 pm

    Where is the recipe?

    • Reply
      March 28, 2019 at 8:38 am

      In The Plant Paradox Cookbook. I think I explained in the post, I can’t share a recipe that belongs to someone else (copywrite) but I wanted to test it and share my thoughts and modifications because at the beginning people were failing when trying to make this recipe. I hope this explains. Get the book, it has many great recipes (especially the baked stuff, some of my favorite things I make are from this book).

  • Reply
    May 28, 2020 at 1:21 pm

    Thanks for the review! I can’t wait to make these muffins!

    Do you think tigernut flour could be substituted for the almond flour?

    Thank you! I am a big fan of your blog btw. You have the most gorgeous photos.

    • Reply
      May 28, 2020 at 3:27 pm

      Thank you so much Lisa. Theoretically you can, but the almond flour is has more fat than the tigernut flour, so not sure you can achieve the same consistency keep the rest of the ingredients the same. When I’m in doubt I give it a try. That’s the only way to find out. It can even turn out to be better :)).

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