Gluten free carrot cake muffins

    40 min

    I absolutely love baking and when I went GF, I went into a baking frenzy trying to ensure my favourite treats still tasted great. With a number of tweaks this turned out awesome.

    10 people made this

    Makes: 6 to 7 muffins

    • 150g gluten free plain flour
    • 80g caster sugar
    • 1 teaspoon gluten free baking powder
    • 50g butter, at room temperature
    • 1 teaspoon mixed spice
    • 100ml milk
    • 1 egg
    • 1 large carrot, grated
    • 80g raisins or sultanas

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Line a muffin tin with 7 cases, and preheat the oven 180 C / Gas 4.
    2. Rub flour, sugar, baking powder and butter together to make crumbs. Stir in the mixed spice.
    3. Beat together the egg and milk. Add to the flour mixture and stir until just combined. Fold in the carrot and raisins. (The mixture is quite wet, don't worry.) Divide mixture between prepared cases.
    4. Place in the oven for 20 to 25 minutes, until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack before serving or icing, if liked.


    I also made up a lemon buttercream icing to finish when cooled. Basic buttercream recipe from the icing sugar box and added lemon zest, soft cheese and whipped double cream to the desired consistency. The icing can also be frozen for future use.

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