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.
Why This Recipe Works
- Soft, moist texture thanks to oil and grated carrot.
- Lightly spiced with cinnamon for warmth without overpowering.
- Gluten-free flour blend keeps the crumb tender.
- Cream cheese frosting adds richness without being heavy.
- Easy to make in one bowl with simple ingredients.
Ingredient Notes
- Gluten-free flour for sweet baking: Use a reliable blend designed for cakes, ideally one that includes xanthan gum.
- Oil: Keeps the muffins softer for longer than butter would.
- Carrots: Finely grate for an even texture throughout.
- Lactose-free cream cheese: Bring to room temperature before mixing for a smoother frosting.
- Icing sugar: Sift if needed to avoid lumps in the frosting.
How To Serve
- Serve at room temperature once the frosting has set.
- Sprinkle with chopped walnuts just before serving.
- Perfect for lunchboxes or afternoon tea.
- Store unfrosted muffins and frost when needed if preparing ahead.
- They also work well without frosting for a lighter snack.
Storage
- Fridge: Store frosted muffins in an airtight container for up to 3 days.
- Bring to room temperature before serving for the best texture.
- Freezer: Freeze unfrosted muffins for up to 3 months. Defrost and frost when ready to serve.
Ingredients
Method
- Preheat the oven to 180°C. Line a standard 12-hole muffin tray (Yorkshire pudding tray) with paper cases.
- Add the eggs and granulated sugar to a large bowl and whisk together using a hand-held electric whisk until combined.
- Sift the gluten-free flour, baking soda, baking powder, cinnamon, vanilla sugar and salt into the egg and sugar mixture.
- Stir to combine, then add the oil and grated carrots and gently fold the mixture until you have a smooth batter.
- Divide the mixture evenly between the 12 muffin cases.
- Bake for 18–25 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow the muffins to cool completely before adding the topping.
- Add the cream cheese and butter to a large bowl and beat with a hand-held electric mixer until creamy and completely smooth.
- Add the vanilla essence and salt and mix again until well combined.
- Add the vanilla essence and salt and mix again until well combined.
- Spoon the frosting into a piping bag fitted with a large open star nozzle.
- 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.