Carrot Cake Scuffins

Carrot Cake Scuffins
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 209.3
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.1 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Cake Scuffins calories by ingredient
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Submitted by: LOVELYMRSB


Adapted from the healthy living blog Adapted from the healthy living blog
Number of Servings: 8


    1 cup whole wheat flour
    1/2 tsp baking power
    1/4 tsp fine grain sea salt
    1.5 tsp pumpkin pie spice (OR: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
    2 tbsp extra virgin olive oil
    1/2 cup pure maple syrup
    2 tbsp Agave nectar
    1 tsp pure vanilla extract
    Chia/flax "egg": 1 tbsp ground chia seeds + 3 tbsp water OR 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins
    1/2 cup regular oats
    1.5 cup shredded or grated carrots
    1/2 cup raisins


Preheat oven to 350F. In a small bowl, mix the chia/flax egg and set aside. In a large sized bowl whisk together all of the dry ingredients. Using a food processor or grater, process/grate the carrots. In a medium sized bowl mix together the wet ingredients (carrots, vanilla, oil, maple syrup, chia/flax egg). Add wet to dry and mix until just incorporated. Stir in raisins. Scoop mixture onto a baking sheet lined with parchment paper or greased with oil. Scoop about 1/4 cup for each Scuffin to make 8 large scuffins. Wet hands and shape into a circle if desired. Bake for 19-20 minutes at 350F.

Wrap 'em up to enjoy during the week!

Number of Servings: 8

Recipe submitted by SparkPeople user LOVELYMRSB.


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