Gluten-Free Carrot Cake Muffins Recipe

Gluten-Free Carrot Cake Muffins Recipe
12
Gluten Free, Vegetarian
STORAGE
Store in air-tight container.

Modernise a classic carrot cake recipe by creating these fluffy, scrumptious gluten-free carrot cake muffins sweetened with icing sugar. Great to nibble on as a breakfast, snack or dessert. Cute little sizes for lunchboxes too! A bakers dream. 


Ingredients
Equipment
  • Oven
  • 12 Muffin Paper Cases
  • Large Bowl
  • Wooden Spoon
Method

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  1. Heat your oven to 180C/ 160C fan/ gas 4.
  2. Line a 12 hole muffin tin with paper cases. In a large bowl, beat your butter and sugar together until creamy and well-combined.
  3. Stir in your grated carrots and chopped dates.
  4. In another bowl, combine your flour(s), cinnamon, and baking powder. Begin to add your eggs to your carrot mixture, a little at a time, alternating with spoonfuls of the flour mixture, until everything is mixed together.
  5. Finally, mix in your walnuts.
  6. Divide your mixture evenly between your 12 muffin cases. Bake for 15-18 minutes, or until firm and starting to turn golden.
  7. While they bake, pop your icing sugar (if using) in a large bowl and slowly drizzle in the lemon juice, mixing with a whisk or a fork, until you have a smooth, fairly thick but pourable icing – you might not need all of the lemon juice.
  8. Let your muffins cool for 5-10 minutes, then drizzle with the icing.
Gluten-Free Carrot Cake Muffins Recipe Gluten-Free Carrot Cake Muffins Recipe

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19 October 2017 - 5:11pm

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