Gluten-free Carrot Cake Muffins
Try making these easy and delicious gluten free carrot cake muffins with the carrots in your oddbox!
Substitutes?
- No pecans? Use walnuts instead.
- No self raising flour? Use gluten free plain flour and 1 tsp bicarbonate soda instead.
- No turmeric/cinnamon/ginger? Use a mix of spices that you like. Mixed spices are good, but you can also flavour your cake with vanilla paste.
- No light brown sugar? Use any sugar that you prefer. Coconut sugar, dark brown sugar or white caster sugar.
- No olive oil? Use vegetable oil instead.
- Dairy free? For the frosting you can use coconut whipped cream or vegan creme fraiche instead of cream cheese.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Ingredients:
150 g Carrot (grated )
150 g Gluten free self raising flour
1 tsp Ground cinnamon
½ tsp Ground turmeric
½ tsp Ground ginger
a pinch of Ground nutmeg
a pinch of Salt
90 g Light brown sugar
50 ml Olive oil
1 Egg
Orange (zested and juiced )
16 Pecan nuts
For the cream cheese topping:
1 tbsp Icing sugar
120 g Cream cheese
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Stand six cupcake cases in the holes of a muffin tray.
- In a large mixing bowl, combine together the flour, cinnamon, turmeric, ginger, nutmeg, salt and sugar.
- Add the oil, egg, orange juice and zest. Mix well until combined.
- Add the grated carrot and ten of the pecans to the mixture. Mix well until combined.
- Divide the mixture between the cupcake cases. Bake for 25-30 minutes, then remove from the oven and set aside to cool fully.
- For the cream cheese topping, sieve the icing sugar into a bowl. Add the cream cheese and stir until combined. Pipe the topping over the cold cupcakes and top with remaining pecans.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
