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Gluten Free Carrot Cake Muffins

Gluten Free Carrot Cake Muffins


Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: medium
  • Serves: 4


I made these yesterday, its a normal recipe I have adapted to be GF. It makes 10 little muffins.


carrots 175g coarsely grated
eggs 3
milk 2tbsp
golden raisins 75g
dates 75g, chopped up
corn oil 75ml
golden caster sugar 100g
butter 50g, melted
orange 1, zested
dove farm plain gluten free flour 175g
baking powder 1 and 1/2 tsp
ground cinnamon 1tsp
orange juice 1tbsp
maple syrup or golden syrup 1tbsp

For the frosting

cream cheese 300g
clear runny honey 2tbsp
orange 1, zested


Line a normal muffin tin with 10 paper muffin cases. Pre-heat your oven to 200C/fan 180C/gas 6. Put all your wet ingredients in a bowl, so that's the melted butter, 3 eggs, oil, milk, and add the sugar then whisk these up with an electric whisk till nice and smooth. Add to this your dates, raisins, orange zest, juice, syrup and the grated carrots and give it all a mix. Mmmmm looks yummy doesn't it!

Sift into this the flour, cinnamon and baking powder and lightly fold into the wet mixture. Don't mix this too much, its ok if its a but lumpy. Divide this batter mixture between your ten cases.

Bake for 20 mins until a skewer comes out clean, cool on a rack. When they are cool, mix up your frosting and spread on top, the edges of the cases will keep the frosting in. Store these in the fridge if you don't eat them all in one day, because of the cream cheese.

The non GF husband will eat these, though not for breakfast like I do. They will taste soapy if you put too much baking powder in, and will be dry if you overcook them. GF baking is much more temperamental than normal baking.

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star_onstar_onstar_onstar_onstar_onskoch says:

Thenks for sharing this great gluten free recipe. Can't wait to try it!

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