Apr 02, 2012 18:16 pm - Posted by Marcia

gluten free carrot cake muffinsI have to boast– these gluten-free carrot cake muffins are AWESOME and incredibly easy to make! They look like muffins, but they taste like cake! At first, I was using a cake pan, and sometimes the cake would come out of the pan easily; other times it would stick to the bottom. Switching to a muffin pan produced perfect gluten-free carrot cake muffins every time!

I probably went through 10 pounds of organic carrots trying to perfect this particular recipe, but the results are definitely worth it: they’re moist, sweet, and chock full of healthy ingredients (carrots, walnuts, raisins, coconut oil, gluten-free flours, and all natural sweeteners). I also included a cream cheese icing, but these gluten-free carrot cake muffins are so delicious that they can easily stand on their own.

Write in and let me know what you think.

Brown rice flour is gluten-free and provides vitamins, minerals, and fiber. Millet flour is gluten-free and provides vitamins, minerals, fiber, essential amino acids, and protein. Carrots are high in carotenoids. Walnuts contain protein, fiber, and minerals, and they are rich in omega-3 fats. Raisins provide antioxidants, flavonoids, and boron. Eggs (nature’s perfect food) are an excellent source of high quality protein, vitamins, and minerals. They are especially high in lutein and zeaxanthin. Coconut oil boosts metabolism. It contains MCT’s (medium chain triglycerides) that convert to energy rather than fat. Coconut palm sugar is low-glycemic and rich in vitamins and minerals. Cinnamon has been used to assist in blood sugar regulation. The sea salts I recommend are alkalizing and contain trace minerals.

Gluten-Free Carrot Cake (Muffins)

Dry Ingredients:

3 tablespoons brown rice flour (Bob’s Red Mill or Authentic Superfine)
3 tablespoons millet flour (Bob’s Red Mill)
3 tablespoons tapioca flour/starch
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
pinch fine ground Celtic sea salt
1/2 cup (granular) organic coconut palm sugar (Sweet Tree or Madhava (blonde)*
1/3 cup organic chopped walnuts
1/3 cup organic raisins

*Coconut palm sugar can be purchased in health food stores, specialty markets, Whole Foods markets, and online.

Wet Ingredients:

3 tablespoons virgin or expeller-pressed coconut oil, melted and slightly cooled
1 large organic egg, room temperature (cold eggs will harden the oil)
1 tablespoon plus 2 teaspoons organic pure maple syrup (Grade B is best)
3/4 cup grated organic carrots (approximately 2 large carrots)

To melt oil: Put the jar of oil into a bowl of hot water (not boiling) or spoon the oil into a small saucepan and melt over low heat. Measure oil after melting.

Icing Ingredients:

4 ounces organic cream cheese, soft
3 tablespoons organic pure maple syrup (Grade B is best)


Preheat oven to 350°F.

In a medium size bowl, mix brown rice flour, millet flour, tapioca starch, baking soda, ground cinnamon, and sea salt using a wire whisk. Set aside.

Grind palm sugar to a finer consistency in a food processor or blender.

In a small bowl, combine coconut palm sugar, egg, melted and slightly cooled coconut oil, and maple syrup. Mix using a sturdy spoon until smooth.

Add wet mixture to dry ingredients that have been set aside. Mix until all dry ingredients are incorporated.

Fold in grated carrots, raisins, and chopped walnuts.

Line a cupcake pan with 6 large, unbleached baking cups (must use to avoid sticking). For a cake, grease a small non-stick cake pan with solid Spectrum shortening or Spectrum spray.

Fill each cup approximately 3/4 full. If using a cake pan fill pan evenly with batter.

Bake in preheated oven for 25 minutes or until a toothpick comes out clean. Do not over bake.

Cool completely. Spread icing over each muffin/cake.

Icing Directions:

Place ingredients into a small bowl and beat on medium-high speed (hand held mixer) or medium speed (stand mixer) until smooth and creamy. Can also be prepared in a food processor.

Refrigerate until ready to use.

sweet eats cookbook buy link

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