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 / Flax egg
Orange (zested and juiced )
16 Pecan nuts
For the cream cheese topping:
1 tbsp Icing sugar
120 g Cream cheese / Vegan cream cheese
Recipe:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Add six cupcake cases to a muffin tray. In a large bowl, mix together the flour, cinnamon, turmeric, ginger, nutmeg and sugar, plus a pinch of salt.
- Add the oil, egg, the orange juice and the zest. Mix well until combined. Next, fold in the grated carrot and ten pecan nuts. Mix until evenly distributed..
- Divide the mixture evenly between the cupcake cases. Bake for 25–30 minutes, then remove from the oven and leave to cool.
- To make your cream cheese icing, sift the icing sugar into a bowl. Add the cream cheese and stir until smooth.
- Spread or pipe the icing over the cupcakes and decorate with the remaining pecans. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
