Healthy Carrot Cake Power Scuffins


Good morning!

Wow, quite the morning it has been over here! I woke up to the doorbell ringing again, only this time it wasn’t teenagers playing nicky nicky nine door, but it was Kristin here for her work shift and wedding favour consultation! For some reason my alarm hates me and didn’t go off this morning. I really missed those two hours of productivity I could have had…they are forever lost in the abyss…lol.

I guess my body needed the sleep perhaps, so all is not lost. I am really excited because next week I am doing custom Glo Bars for Kristin’s wedding. They are going to be fun!

After that, I had some major issues with the shipping module when I was trying to get my packages shipped out. Some mornings are just ‘one of those mornings’ I guess. It is 10am and I still have not had breakfast yet.

Let’s get to this delicious power snack recipe I told you about last night!


Healthy Carrot Cake Power Scuffins

I call these ‘scuffins’ because they are a hybrid between a scone, cookie, and a muffin! They are packed with nutrients, healthy fats, protein, and fibre and make an excellent power snack when you need a burst of energy. If you like these you should also try my Pumpkin Chia Spelt Scuffins.

Adapted from Pumpkin Chia Spelt Scuffins and Carrot Cake Breakfast Cookies.


  • 1 cup whole grain spelt 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* (note below)
  • 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 cup shredded or grated carrots (approx 2 medium)
  • 1/4 cup raisins
  • 1/4 cup toasted, chopped walnuts
  • Coconut, for garnish

Directions: 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, and chia/flax egg). Add wet to dry and mix until just incorporated. Stir in the walnuts and 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 6 large scuffins. Wet hands and shape into a circle if desired. Sprinkle with coconut. Bake for 25 minutes at 350F. Top with coconut butter for an extra treat!

Nutritional info: (Per scuffin, Approx) 265 kcals, 9 grams fat, 1 gram sat. fat, 5 grams fibre, 4.4 grams protein, 61% vitamin A, 10% iron, 59 mg calcium, 180 mg potassium.

Note: These are not overly sweet baked goods, so if you prefer your baked goods quite sweet, I would maybe add a couple tbsp of sugar in addition to the maple syrup.

Before going into the oven…


and after baking for 25 minutes!


They are just delicious! I will definitely be making these again. The recipe makes 6 large scuffins so it is the perfect recipe to make on a Sunday afternoon…you get to eat one out of the oven and then wrap up 5 leftovers for each day of the work week!

I did have a bit of time last night to read EPL and I am almost finished! So good. I’m hoping to have another quote in tonight’s post…it is going to be a good one so stay tuned.

Ok, I am finally going to make a Green Monster and then back to work.

Have a great day!

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{ 92 comments… read them below or add one }

1 Andrea @ Thin Thighs & Sweet Potato Fries July 28, 2010

Mmmm! These look delish. They seem like a perfect snack for that energy boost I need right before a run! I will definitely be trying this recipe out! :) Thanks for sharing!


2 Heather (Heather's Dish) July 28, 2010

i will definitely be making these! i love that you don’t need a special pan to make them look so gorgeous!


3 Jessica @ How Sweet July 28, 2010

Oh those look like heaven on a plate!


4 Kristina July 28, 2010

there are SO many things I’ve made lately where I have said “I’m definitely making these again”
so I know what you mean :)

these look fabulous… I need them!


5 Holly @ couchpotatoathlete July 28, 2010

Your body knows best — it needed the rest this morning. You’ll be plenty productive today to make up for it, I’m sure!

Those scuffins look amazing — and what great ingredients! I will definitely make those this weekend.


6 Michelle @ Give Me the Almond Butter July 28, 2010

Those look so yummy! I’m obsessed with scones, muffins and cookies so I must try this :)


7 Therese July 28, 2010

YUM!!! Definitely going to have to try those!


8 [email protected] July 28, 2010

I hate being woken up by the doorbell. It always scares me and my heart starts racing. It’s never a good way to start the day. These scuffins look great. If I made these, they would never last for 6 whole days!


9 Ashley July 28, 2010

Such a fun idea! I bet this would work with zucchini as well :) Yummm


10 Samantha Angela @ Bikini Birthday July 28, 2010

Those scuffins look good, but without any butter they’re more like a cuffin. Scones need butter, that’s their essence!!


11 Emmanuelle July 28, 2010

Oh my, I must try these!


12 Margarita July 28, 2010

Thanks for sharing the recipe! They look so delicious and I love any baked good with carrots!


13 Beth @ Beth's Journey to Thin July 28, 2010

Those look like Vitatops! delish!


14 chelsey July 28, 2010

Oh goodness Angela! You better believe I will be making these ASAP when I get back into town next week! THese look to die for!


15 Freya @ Brit Chick Runs July 28, 2010

Scuffins – cutest, bestest name ever!! Love it :)


16 Maria @ Oh Healthy Day July 28, 2010

The word scuffin kind of makes me giggle. Yes, I’m a five year old :)

I think it would be a great term of endearment! Beautiful recipe as always!


17 Angela (Oh She Glows) July 28, 2010

hahah I agree. Eric’s new nick name shall be scuffin…LOL


18 Tracey @ I'm Not Superhuman July 28, 2010

Those look so good! And perfect, because I love all three: scones, muffins, and cookies.


19 shannon (the daily balance) July 28, 2010

these look incredible! and they get me excited for FALL! ;)


20 Deanna July 28, 2010

I love the name “scuffins.” Just last night I was trying to come up with some cross between cookie/muffin/bread for these zuke things I made. My husband suggested zookuffins. ;)


21 Jessica July 28, 2010

I love the idea of scuffins! They look fantastic!


22 Allie (Live Laugh Eat) July 28, 2010

You’ve got my tummy grumbling…yet again. I love the scuffin concept–must try must try!


23 [email protected]:// July 28, 2010

Those looks and sound so good. I’m putting that on my agenda for Sunday and making them to have during the week for a snack. Thanks for a great recipe, I love anything with oats. :)


24 Run Sarah July 28, 2010

Your body will be grateful for the extra sleep and will probably make up for it with extra productvity today – you work SO hard Angela! Those scuffins look awesome – I love that word!


25 Jessica @ Running From Cupcakes July 28, 2010

Mmmm gonna go make these right NOW!!

Thanks for the recipe!


26 Anya @ Fitness & Sunshine July 28, 2010

What a great recipe. I am bookmarking this! and might actually make it tonight since I have all the ingredients ;)


27 Andrea @ Sweet N Green July 28, 2010

Yum! These look so good!


28 Emily @ For Sweets Sake July 28, 2010

I may have to try those soon! They look delicious!! :)


29 Megan @ Healthy Hoggin' July 28, 2010

Love the name “scuffins!” So cute!!

Carrot cake may just be my favorite cake flavor on the planet, so I’ll have to try these soon! Thanks for sharing the recipe. :)


30 Halie July 28, 2010

I love the coconut sprinkled on top! It’s totally like sprinkled parmesan. I think I’ll have to try this recipe one day. Thanks for sharing!


31 Lizzie July 28, 2010

Angela – why must you tempt me back into the kitchen every time!! :)

These look amazing – wondering if you could sub agave in for the maple syrup? It’s a slight cheaper option for me as we don’t buy maple syrup that often. Though I am meeting my brother’s girlfriend tomorrow and they are coming down from Toronto . . so maybe there will be some maple syrup on the way :)


32 Angela (Oh She Glows) July 28, 2010

Im sure you could sub it!


33 sarah July 29, 2010

would you use the same amount? agave is soooo sweet! (then again, i bet maple is too…i’m not really a fan so it’s been too long for me to remember!) also, what about whole wheat flour instead of spelt?

i want to make these next week to easy crankiness at work. a good breakfast can’t hurt! you’re brilliant. ;)


34 Kara @ MyWellnest July 28, 2010

I can’t wait to see how your custom glo bar wedding favors look!


35 Wei Wei July 28, 2010

Those scuffins look delicious! Are they like scones in texture? I love scones haha :D I hope you have a great day! Your body knows when it needs rest ;)

Wei Wei


36 Angela (Oh She Glows) July 28, 2010

Nope not like scones in texture…more like a muffin texture, just shaped like a cookie I guess.


37 Jil @ Peace, Love & Munchies July 28, 2010

Ahh – those look amazing!!!


38 Camille July 28, 2010

Those look phenomenal! I want to eat the entire batch!


39 April @ Crazy Fabulous Life July 28, 2010

Those look so good!


40 Pure2Raw Twins July 28, 2010

Scuffins look great! I hear ya on having mornings when time just flies by and your breakfast turns out to be more like lunch ;) Good luck with everything!


41 Kim (Imperfectly Perfect) July 28, 2010

These look amazing! I can’t wait to give them a shot!! Thanks for posting the recipe. :)

Don’t ya just hate when the alarm decides to just not go off?! It’s either that or I hit the snooze button without even realizing. Either way, I wake up in panic mode.

I tried my first Green Monster over the weekend. YUM! Not sure what took me so long to try it.

Have a great day!!


42 Callie July 28, 2010

I’ve gotta try these! They look so good. :)


43 Mimi July 28, 2010

Yum! I’ve been in a total carrot cake mood lately, but haven’t been inspired by any recipes. Now I know what to try. (:


44 Natalie July 28, 2010

Those scuffins look delish! But while reading the ingredients list, I remembered a trick for when substituting the egg part. I actually saw it on ‘Ricardo & Friends’ this morning, when he made Asian food for a family with kids that were allergic to nuts, eggs, and dairy.

For the chocolate cake he was baking, he mimicked the egg yolk by boiling 1/3 cup of flax seeds in 3 cups water for about 30 minutes, and then strained the mixture into a bowl. The liquid in the bowl was then chilled for about half an hour as well, and when removed from the fridge it had a thick, yolk-like consistency.

Here are the links to both the cake, and the rest of the food he made, if anyone’s interested :)
1. Cake:
2. Asian food (includes a soy bubble-tea!! YUM):

Hope they’re useful! ;)


45 Angela (Oh She Glows) July 28, 2010

Thats interesting…I find using just chia seeds + water (and whisking and setting aside for a few mins) works AWESOME! Just like an egg and very quick! :)


46 Paige @ Running Around Normal July 28, 2010

Those look absolutely amazing! I shouldn’t read your posts when it’s almost meal time, heh heh!
Sorry about the lost sleep, but I bet your body is thanking you!


47 Kathryn July 28, 2010

Hmmmm I wonder what would happen if I subbed zucchini for the carrots…I have a mess of zucchini!


48 Lana July 28, 2010

The Scuffins look so good!!! Do you think agave would work instead of maple syrup??


49 Angela (Oh She Glows) July 28, 2010



50 Nikki T July 28, 2010

Mmmmm…I think I will make those scuffins for my camping trip this weekend! I just happen to have 2 medium carrots in my fridge waiting to get grated!
Can I sub the spelt flour for whole wheat flour??


51 Cynthia July 28, 2010

I love carrot cake and have been dying for a healthy version. I will be adding these to my to make list.

But what do I do if I don’t have spelt flour?


52 Angela (Oh She Glows) July 28, 2010

You could probably sub another flour :)


53 Chelsea @ One Healthy Munchkin July 28, 2010

It feels so good to get some extra sleep that you didn’t even realize you needed! I love waking up all refreshed after that.


54 Alyci July 28, 2010

Those look so good! I can’t wait to make them sunday morning :)


55 Danielle (Runs on Green) July 28, 2010

These look so good! Anything carrot-cake flavored gets my bigggg seal of approval :)


56 Jenny July 28, 2010

These look fantastic, I think I will have to make them soon- thanks so much for sharing!!

Take care,


57 Tina July 28, 2010

I need my morning time to get things done to set my day off right. I always hate missing it! And thanks for sharing that recipe…although you could have nabbed breakfast first, you know? ;) :)


58 [email protected] July 28, 2010

How fun that you’re doing wedding favors!
Those scuffins look delicious and cute :-)


59 Rose July 28, 2010

Holy Yum. These photos also look like they could be in any food magazine. Beautiful!


60 [email protected]'s Going The Distance July 28, 2010

I don’t care if those are healthy… they look like cookies and I want to try one!!! :)


61 tanyasDailyProductReviews July 28, 2010

those look great, I like that they are on the larger size


62 Amber K July 28, 2010

Yummy! They look so good!


63 Tracey July 28, 2010

This look soooo good. You had me with the words “carrot cake”…..I am now drooling…


64 Kayley July 28, 2010

So I didn’t have any carrots on hand, but I did have a half can of pumpkin that I’ve been debating what to do with. I opted for the pumpkin scuffins that you provided a link to and boy were they good! I have a degree in baking and pastry arts and never once have I heard of a scuffin!! The name itself won me over! I changed a few things around and added a pinch of cayenne pepper for fun. Drizzled with a little bit of honey, these are delish!


65 Angela (Oh She Glows) July 28, 2010

Glad you enjoyed and fun modifications!!


66 Nikki July 28, 2010

Saw these and then proceeded directly to the kitchen to make them. They’re in the oven now, and I can’t wait to try them!!


67 Mimi (Damn the Freshman 15) July 28, 2010

Dang, those look good! Would they work with coconut flour and oat bran? Haha, I’m trying to clean out my cupboard before I go back to school.


68 Angela (Oh She Glows) July 28, 2010

I’m not really sure…might be worth a try!


69 Stacey @ Tipping the (Kitchen!) Scales July 28, 2010

Ooh, they look good. You are very creative in the kitchen!


70 Danielle @ Body By Nature July 28, 2010

These scuffins look delicious!


71 Lauren July 28, 2010

These look so delicious! Think they would work with whole wheat flour instead of spelt?


72 Angela (Oh She Glows) July 28, 2010

I think you could sub w/w for spelt probably :)


73 lynn July 28, 2010

that too looks like another yummy taste of goodness. Wanted to thank you for that great blueberry cake recipe the other day. I made it for my daughers family birtdhay celebration last night and it was a huge success and what a treat for me to be able to partake in the festivities this time around. Absolutley moving that recipe to my “keeper” file.

Thanks again,


74 Angela (Oh She Glows) July 28, 2010

Thank you Lynn, I am so happy to hear that you and your family enjoyed it! Happy birthday to your daughter :) I love how light the cake is for summer.


75 Tami July 28, 2010

if i don’t have spelt flour can i use whole wheat or something else?


76 Angela (Oh She Glows) July 28, 2010

probably! :)


77 Angela @ Eat Spin Run Repeat July 28, 2010

Oooh yummy! I’ve been wondering about how to bake with chia seeds (as of right now, I use them only in overnight oats), and whether or not they need to be soaked first These look really good!

PS I just started EPL as well and I’m loving it so far. Makes me really want to travel (and find a Giovanni!) :)


78 Jackie (Peaces of Earth) July 28, 2010

Can you say yuuurrrm?? I want a scuffin! And that is so cute you’re making Glo Bar wedding favors!! Such a great idea.

Looking forward to the EPL quote tonight. I just started reading it and I feel a life changing experience coming on. I wish I had more time to read!


79 Mary @ Bites and Bliss July 28, 2010

Mmmm those look fabulous!!! Anything that’s a scone/cookie/muffin in one is undoubtably amazing! :D


80 Alexa July 28, 2010

These look amazing!!!!!!!! I can’t wait to try them, all your recipes grab my attention and make me want to start cooking asap! <3 ;)


81 Gina (@ Looking Forward) July 28, 2010

The scuffins would make such a great afternoon snack…the time of day I crave some type of yummy baked good!

I snoozed my alarm this morning that I had set for my twice per week bootcamp class…first time I missed one in 5 weeks…sometimes sleep just has to trump everything! I feel a bit guilty, but at least I’m not falling alseep at my desk!


82 Nasim July 29, 2010

I made these last night and they came out delicious!!! Just the perfect amount of sweetness! I accidentally put 1 cup of oats and a 1/2 cup of flour but it came out fine! I also added 1 TB of flax seeds to it and it worked out great! Can’t wait to make these again!


83 Daniele July 29, 2010

I made these this morning and they were AWESOME! Thank you for sharing the recipe :)


84 Alison July 29, 2010

I don’t know if I’m posting a comment too late to receive a reply or not because I’ve never posted on one of these. I was just wondering if you thought these would work in mini muffin tins? They look so good!


85 Angela (Oh She Glows) July 29, 2010

Im sure they would!


86 The Wife of a Dairyman July 30, 2010

This is my first time to your site and I think it’s great! What drew me here was your scuffin recipe and I can’t wait to try it! Delish:)


87 Sarina July 31, 2010

I just baked some scuffins! Minor changes – I didn’t have any maple or golden syrup, so I used about 1/4C sugar and an extra egg to get the consistency right and boost the sweetness. I also made half the batch without the raisins for my anti-dried-fruit-eating husband! They turned out fantastic, we love them!!


88 Mandy July 31, 2010

I made these tonight!! So delicious. I used about 1/4 C of maple syrup (because even though i’ve Canadian and love my maple syrup it’s still expensive haha) and 1/4 C of honey. I also used whole wheat flour instead of spelt.

So good, and now i have breakfast for during the week when i’m busy :D


89 Michelle September 4, 2010

I made these today and your better than balsamic the day before last and I LOVED them both! I’ve been pushing myself to actually COOK the delicious recipes I come across in the blog world and have not been disappointed yet.

Thanks so much for taking the time to do this! You’re the best!


90 suz November 2, 2010

Yum! I made these too ;) My bf and I just shared one because one is pretty big! I’m so proud of myself. hehe Thank you for the wonderful recipe. This is a keeper (I’m trying hard to kick excessive sugar.)


91 Lauren July 12, 2013

Just made these, except that I used what I had on hand instead of making a grocery trip. This meant that I subbed in parsnips for the carrot, sucanat + a little unsweetened vanilla almond milk for the maple syrup, and dates for the raisins. Totally delicious!! Thanks for the recipe.


92 Madelyn Miller April 28, 2016

Can I use oat flour instead of spelt?
Not easy to get Spelt in my neighborhood


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