Gluten-Free Carrot Cake Muffins
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Recipe Intro From hannahharvestinghealth
These Gluten-Free Carrot Cake Muffins are tender, warmly spiced, and naturally sweet from finely grated carrots. Perfect for spring baking or anytime you’re craving a wholesome, cozy treat. Topped with a simple glaze, they’re as cute as they are delicious—and you’d never guess they’re gluten-free!
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Recipe Card
ingredients
Muffins:
- 3/4 cup gluten-free all-purpose flour (such as @bobsredmill 1:1 baking flour)
- 1 cup almond flour
- 1/2 cup cane sugar (or granulated sugar)
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 cups finely grated carrots
- 1 cup chopped, toasted pecans (optional)
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs
ingredients
Simple Icing:
- 2/3 cup powdered sugar
- 1 tablespoon water (or milk)
Method
Step 1
Preheat the oven to 350°F and line a muffin pan with 9 paper liners. Lightly grease the liners or pan.
Step 2
In a large bowl, whisk together the milk and eggs.
Step 3
Stir in the gluten-free flour, almond flour, sugar, baking powder, cinnamon, and nutmeg. Fold in the grated carrots and pecans.
Step 4
Use a large cookie scoop or spoon to divide the batter evenly into the 9 muffin cups. Bake for 27 minutes, or until a toothpick inserted comes out clean.
Step 5
Let muffins cool slightly. In a small bowl, mix powdered sugar with water to create a glaze. Dip the tops of the muffins into the glaze or drizzle on top.