Gluten-Free Carrot Cake Muffins
A tasty alternative to the classic carrot cake
These gluten-free muffins are a healthy and creative way to enjoy a sweet treat!
Ingredients
- 1 cup brown sugar
- 2 large eggs
- ¾ cup oil
- 1 cup gluten-free flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla essence
- 1½ cups shredded carrot
- ½ cup raisins
Icing (optional)
- 1 cup of sifted icing sugar
- 2-3 Tbsps of water
Method
- Preheat the oven to 180°C. Lightly brush a 10/12-hole muffin tray with oil.
- Cream the brown sugar and eggs in a large mixing bowl, then add the oil and beat until smooth.
- Combine the flour, salt, baking soda, baking powder, and cinnamon. Sift into the wet ingredients. Stir, until just blended. Stir in the vanilla essence, grated carrot and raisins. Pour into the prepared muffin holes. Bake for 25 minutes or until a skewer inserted in the center comes out clean. Cool on a wire rack.
- Enjoy as is or if choosing to add icing: Mix the icing sugar and water in a small bowl, then top each muffin with a drizzle of icing.
