Gluten-free Carrot Cake Muffins
This is a simple, tasty treat for everyone to enjoy, and a perfect way to make the most of your rescued carrots.
Substitutes?
- No pecans? Use walnuts instead.
- No self raising flour? Use gluten-free plain flour and 1 tsp bicarbonate soda.
- No turmeric/cinnamon/ginger? Use any mix of spices that you like. You can also flavour your cake with vanilla paste.
- No light brown sugar? Use any sugar that you prefer.
- No olive oil? Use vegetable oil instead.
- Dairy free? You can use coconut whipped cream for the frosting, or vegan crème fraîche instead of cream cheese.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Ingredients:
150 g carrots (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 180C/160C fan/gas mark 4. Add six cupcake cases to a muffin tray. Add the flour, cinnamon, turmeric, ginger, nutmeg and sugar to a large bowl with a pinch of salt and mix it all together.
Add the oil and egg to the bowl, along with the orange juice and the zest. Mix well until combined. Next, fold in the grated carrot and ten of the 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.
