Indulge in the delightful world of gluten-free baking with our irresistible Carrot Cake Muffins topped with luscious cream cheese frosting! These moist, flavorful muffins are packed with the goodness of fresh carrots and warm spices, making them the perfect treat for any occasion. Whether you’re enjoying a cozy morning at home or looking for a sweet snack to share with friends, these muffins are sure to impress. Plus, with their gluten-free ingredients, everyone can savor the deliciousness without worry. Join us as we explore this scrumptious recipe that combines health and indulgence in every bite!
Gluten Free Carrot Cake Muffins With Cream Cheese Frosting
4
servings30
minutes40
minutes300
kcalIngredients
Directions
Gluten Free Carrot Cake Muffins With Cream Cheese Frosting
Course: muffins and cookiesCuisine: AmericanDifficulty: Medium1
servings45
minutes22
minutes360
kcalMoist and flavourful, this recipe will get many compliments! and it is gluten free!
Ingredients
- For The Muffin
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
1/4 cup almond flour
1/4 cup brown rice flour
1 teaspoon xanthum gum*
1 cup sorghum flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
2 cups grated and then chopped raw carrots
1/2 cup lightly toasted pecans(optional)
- For The Frosting
8 ounces cream cheese softened
4 tablespoons unsalted butter, softened
3/4 cup brown sugar
2 cups powdered sugar
1/2 teaspoon vanilla
1/4 cup toasted pecans (optional)
Directions
- For the Muffins
- Preheat oven to 350 F (175C) Line a cupcake pan with cupcake liners.
- In a large bowl, beat eggs, lightly. Add granulated and brown sugar then mix on low speed until creamy. Add oil and applesauce beating until combined.
- Combine dry ingredients: in a separate medium bowl, whisk together almond flour, rice flour, sorghum flour, baking soda, xanthum gum, salt, cinnamon, ginger and cloves.
- Mix batter: Gradually add the dry ingredients to the wet ingredients mixing until fully incorporated. Fold in grated carrots and toasted pecans( if using).
- Fill liners using an ice cream scoop about 2/3 full.
- Place in oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool, let muffins cool completely before frosting.
- Make The Frosting
- In a large bowl beat cream cheese and butter until smooth. Add brown sugar and mix until combined.
- Gradually add powdered sugar and vanilla extract, beating until fluffy and light
- Spread or pipe the frosting onto each muffin. Decorate with toasted pecans if using. Refrigerate to allow frosting to firm up before serving.
Notes
- xanthum gum is a binding agent that replaces the binding agent naturally found in wheat flours. It is sold in bulk food, health food stores
