Carrot Cake Muffins

These carrot cake muffins are soft, lightly spiced and topped with creamy frosting and a sprinkle of walnuts for a comforting gluten and lactose-free bake.

They’re one of my favourite comfort snacks — perfect for lunchboxes or as a sweet treat with a cup of tea.

Carrot Cake Muffins

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Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Servings: 12 Muffins

Course: Baking

Ingredients Method Notes

Ingredients

  

Carrot Cake Muffins

• 120 g gluten-free flour for sweet baking
• 1770 g granulated sugar
• 3 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp vanilla sugar or vanilla essence
• 1/2 tsp salt
• 100 ml oil rapeseed or vegetable
• 200 g carrots grated

Cream Cheese Frosting

• 220 g lactose-free cream cheese
• 110 g lactose-free butter
• 1 tsp vanilla essence
• 1/2 tsp salt
• 450 g icing sugar
• 50 g walnuts roughly chopped

Method

 

1. Preheat the oven to 180°C. Line a standard 12-hole muffin tray (Yorkshire pudding tray) with paper cases.
2. Add the eggs and granulated sugar to a large bowl and whisk together using a hand-held electric whisk until combined.
3. Sift the gluten-free flour, baking soda, baking powder, cinnamon, vanilla sugar and salt into the egg and sugar mixture.
4. Stir to combine, then add the oil and grated carrots and gently fold the mixture until you have a smooth batter.
5. Divide the mixture evenly between the 12 muffin cases.
6. Bake for 18–25 minutes, or until a skewer inserted into the centre comes out clean.
7. Remove from the oven and allow the muffins to cool completely before adding the topping.
8. Add the cream cheese and butter to a large bowl and beat with a hand-held electric mixer until creamy and completely smooth.
9. Add the vanilla essence and salt and mix again until well combined.
10. Add the vanilla essence and salt and mix again until well combined.
11. Spoon the frosting into a piping bag fitted with a large open star nozzle.
12. Once the muffins are completely cool, pipe the frosting on top and finish with a sprinkle of chopped walnuts.

Notes

• This recipe can also be baked as a single carrot cake. Pour the batter into a lined cake tin and bake at 180°C for 30–35 minutes, checking with a skewer to ensure it is fully baked.
• I use a gluten-free flour blend designed for sweet baking. If using a different gluten-free flour, make sure it is suitable for cakes and muffins, as results may vary.
• Always allow the muffins or cake to cool completely before adding the topping.
• These muffins are baked in a standard muffin tray, not mini cupcake tins.
• This amount of frosting will generously cover the muffins and is also enough to frost a whole carrot cake. You may have some leftover.