Carrot Cake Muffins

Gluten Free Carrot Cake Muffins

Oooh Laa Laa.. These muffins are so good, they are a dessert! I found this recipe on http://www.frot.co.nz/dietnet/resources/recipes Scroll down to Gluten Free Carrot Cake Muffins, Aug 2005 newsletter.

They are packed with fiber and nutrients, including ground almonds, coconut, coconut oil and raisins. The frosting seemed a little odd to me, cream cheese, vanilla, butter, and honey but it is really good! I used tofutti cream cheese and earth balance margarine to make it. I used sugar for the sweetener and vanilla when it called for vanilla essence. I also don't know what "mixed spice" is so I omitted it. This will not be an everyday recipe but definately on the list for a special treat.
Please post your comments.

Gluten-free Carrot cake muffins

Mix together in a big bowl:

1 cup ground almonds, or ground up crispy almonds or macadamias
¾ cup fine dessicated coconut, ground up more finely in a food processor
¼ cup arrowroot (or can use other white GF flours like rice, potato or tapioca)
1 tsp cinnamon
1 tsp mixed spice

Beat together in a blender or food processor:
3 eggs
4oz melted coconut oil (or palm oil, or butter)
1 ½ tsp baking soda
1 tsp vanilla essence
4 Tbs rapadura, muscavado or shakkar (or other natural sweetener of your choice)
Pinch fine sea salt

Pour into the big bowl along with:
2 cups grated carrots (approx 2 medium)
½ cup of sultanas or raisins (optional – if you add these, you might not even need the sweetener)

Mix it all up. It should be a quite thick batter. Add some more ground almonds or arrowroot if needed. Spoon into 12 lined muffin pans and bake at 175C (350F) for about 20 minutes, till an inserted skewer is clean.

Optional cream cheese topping:
Beat together till smooth:
1 cup cream cheese, softened
¼ cup butter, softened
½ tsp vanilla essence
¼ cup honey

Thanks,

Karen