Gluten-Free Carrot Cake Muffins

Print Recipe

5 from 2 votes

Easy to make, gluten-free, healthy and absolutely moist and delicious!

Prep Time20

Cook Time20

Total Time40

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 309kcal

Author: Yammies Gluten Freedom

Cost: Varies

Ingredients

Muffins

2 eggs
½ cup white sugar
½ cup brown sugar
½ cup vegetable oil
1 tspn pure vanilla extract
1 cup white rice flour
½ tspn cinnamon
1 pinch ground cloves
⅛ tspn ground ginger
⅙ tspn nutmeg
½ tspn salt
½ tspn baking powder
¾ tspn baking soda
1 cup finely grated carrot. firmly packed

Cream Cheese Frosting

4 oz cream cheese, room temperature
½ cup butter, room temperature
1 tspn pure vanilla extract
2 cups powdered sugar

Instructions

Muffins

Preheat oven to 375 F. Line muffin tin with paper liners
Mix together eggs, sugars, oil, and vanilla.
Mix together the dry ingredients and add to that wet, mixing just until combined.
Add the carrots and stir to incorporate.
Bake in prepared muffin tin for 20-25 minutes or until a toothpick inserted comes out clean.

Cream Cheese Frosting

Beat together the cream cheese and butter
Add the vanilla.
Add the powdered sugar 1/2 cup at a time until desired thickness is reached.
Beat on high speed for five minutes, until fluffy.

Notes

Feel free to modify any of the spices. You can leave them out all together or double them all based on how "spicy" you like your muffins. As printed, this is very mild but flavorful.

Nutrition