Gluten Free Carrot Cake muffins

    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 :) Yields about 6/7 muffins

    1 person made this


    • 150g Plain GF Flour
    • 1 teaspoon baking powder
    • 1 teaspoon of mixed spice
    • 80g Caster Sugar
    • 50g Butter room temperature
    • 100ml any milk I use skimmed
    • 1 large carrot grated
    • 80g raisins or sultanas


    1. Line a muffin tin with 7 cases, and pre heat the oven 180 degrees, gas mark 4. Rub flour, sugar, baking powder and butter together to make crumbs
    2. Stir in the mixed spice thoroughly
    3. Beat the egg add the milk to the beaten egg and mix
    4. Mix the wet ingredients into the dry ingredients
    5. Fold in the grated carrot and raisins well (the mixture is quite wet don't worry)
    6. Divide the mixture between the cases
    7. Place in the oven for 20-25 mins at 180 degrees, gas mark 4 until a skewer comes out clean. Allow to cool on a wire rack before icing (optional)


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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate