
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.
Equipment
- Oven
- 12 Muffin Paper Cases
- Large Bowl
- Wooden Spoon
Ingredients
- 140g Unsalted Butter
- 250g Carrots (Chopped)
- 1 Tsp GF Baking Powder
- 3 Eggs (Beaten)
- 100g Icing Sugar
- Juice of 1 Lemon
Method
- Heat your oven to 180C/ 160C fan/ gas 4.
- Line a 12 hole muffin tin with paper cases. In a large bowl, beat your butter and sugar together until creamy and well-combined.
- Stir in your grated carrots and chopped dates.
- 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.
- Finally, mix in your walnuts.
- Divide your mixture evenly between your 12 muffin cases. Bake for 15-18 minutes, or until firm and starting to turn golden.
- 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.
- Let your muffins cool for 5-10 minutes, then drizzle with the icing.
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