Carrot Cake Muffins (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 387.5
- Total Fat: 21.4 g
- Cholesterol: 63.9 mg
- Sodium: 385.8 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 1.8 g
- Protein: 6.0 g
View full nutritional breakdown of Carrot Cake Muffins (Gluten Free) calories by ingredient
Introduction
My go-to dessert when entertaining friends with gluten allergies or intolerances. Check confectioner's sugar and spices for any added gluten (not usual, but done sometimes as a filler), but otherwise bake away! My go-to dessert when entertaining friends with gluten allergies or intolerances. Check confectioner's sugar and spices for any added gluten (not usual, but done sometimes as a filler), but otherwise bake away!Number of Servings: 18
Ingredients
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Canola oil, 1 cup
Egg, fresh, 4 large
Lentil flour 2 cups
Carrots, raw, 4 cup, grated
Brown Sugar, 2 cup, packed
Baking Soda, 2 tsp
Baking Powder, 0.5 tsp
Salt, 1 tsp
Apricots, dried, 0.5 cup, chopped
Cream Cheese Icing:
Cream Cheese, 1 cup
Butter, salted, 0.25 cup
Vanilla extract, 0.5 tbsp
Half and Half Cream, 3 fl oz
Icing Sugar (Confectioners sugar), 1.5 cup
Directions
Makes 16-18 small cupcakes, lightly iced.
In a large bowl, whisk eggs until thoroughly beaten. Whisk in sugar and beat thoroughly. In a separate bowl, mix together dry ingredients. Beat dry ingredients into wet. Add carrots and apricots, stirring until well mixed. Portion equally into paper-lined muffin trays and bake at 375 for 20-25 minutes, or until toothpick inserted into centre comes out clean.
For cream cheese icing, allow cream cheese and butter to sit until soft. Using hand blender, whip cream cheese and butter, gradually adding icing sugar and cream in alternating fractions. Whip on low speed until smooth.
Allow cakes to cool before frosting with 1 dollop (~1 tbsp) of frosting per cake. Extra frosting can be frozen.
Number of Servings: 18
Recipe submitted by SparkPeople user ERIKA05.
In a large bowl, whisk eggs until thoroughly beaten. Whisk in sugar and beat thoroughly. In a separate bowl, mix together dry ingredients. Beat dry ingredients into wet. Add carrots and apricots, stirring until well mixed. Portion equally into paper-lined muffin trays and bake at 375 for 20-25 minutes, or until toothpick inserted into centre comes out clean.
For cream cheese icing, allow cream cheese and butter to sit until soft. Using hand blender, whip cream cheese and butter, gradually adding icing sugar and cream in alternating fractions. Whip on low speed until smooth.
Allow cakes to cool before frosting with 1 dollop (~1 tbsp) of frosting per cake. Extra frosting can be frozen.
Number of Servings: 18
Recipe submitted by SparkPeople user ERIKA05.
Member Ratings For This Recipe
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SCOOTERZP
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LOVEMYJOB214