Gluten-Free Carrot Cake Muffins
Easy to make, gluten-free, healthy and absolutely moist and delicious!
Servings: 12 muffins
Calories: 309kcal
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
Serving: 1muffin | Calories: 309kcal | Carbohydrates: 50g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 152mg | Potassium: 87mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2185IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
