Carrot cake muffins


Serves: 8 – 10 muffins

Prep time: 10 mins

Cooking time: 15-20 mins

Difficulty: medium








For the muffins

  • 3 small carrots (grated)
  • 2 tablespoons raisins
  • 2 tablespoons pumpkin seeds
  • 6 oz gluten free flour
  • 4 oz coconut oil (melted)
  • 3 large eggs
  • 2 tablespoons olive oil
  • 2 teaspoons cinnamon
  • 1 tablespoon maple syrup
  • 3 oz coconut sugar
  • 1 oz stevia

For the icing

  • 150 g cold dairy free cream cheese
  • 300g icing sugar
  • 1 tablespoon vanilla essence
  • 1 tablespoon maple syrup



  • Pre heat the oven to 180 degrees
  • Grease and line a muffin tin with coconut oil
  • In a dry frying pan toast the pumpkin seeds over a medium heat. Set to one side.
  • Grate the carrots and set to one side
  • Melt the coconut oil in the microwave (30 secs stir 30 secs)
  • Beat the eggs.
  • Sieve the flour and add to a large mixing bowl.
  • Add the rest of the dry ingredients and combine
  • Make a well in the middle and add the wet ingredients. Combine until a muffin batter forms.
  • Divide between the muffin tin,
  • Place in the oven for 15 – 20 mins ( the muffins will be golden brown, and a skewer will come out clean when inserted into the middle of one).
  • Allow to cool for 10 mins
  • Remove from the muffin tin and allow to cool completely.
  • Sieve the icing sugar and beat together with the rest of the icing ingredients. Place in the fridge for at least 30 mins.
  • Once the muffins are cool either spoon or pipe the icing on top of each of the muffins.
  • Dust lightly with a little cinnamon and enjoy!

These muffins are such a treat, they really do hit the spot. They are so so cute, they are guaranteed to impress with their taste and appearance!


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