Gluten Free Carrot Cake Muffins


Photo: Cooking Gluten Free
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Ingredients

1/2 cup chopped walnuts or pecans
2 1/2 cups carrots, finely grated or chopped
2 cups blanched almond flour
1 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 eggs
1/2 cup agave nectar or maple syrup
1/4 cup coconut or grapeseed oil
2 teaspoons real vanilla extract

Preparation

1
Preheat the oven to 350 degrees.
2
Line the muffin tin with baking cups.
3
Put your chopped walnuts or pecans on a microwave safe plate and heat for about 30 seconds. Stir and heat another 30 seconds so they'll have a nice toasted flavor. Repeat this process until they are warm and fragrant.
4
Put your carrots in a food processor and finely chop them (or just finely grate) then measure out 2 1/2 C. Set aside.
5
In a large bowl whisk together all of the dry ingredients.
6
Beat the eggs until light and fluffy, then add the remaining wet ingredients.
7
Pour the wet ingredients into the dry and stir well.
8
Fold in the nuts and carrots.
9
Scoop about 1/4 C into each muffin tin.
10
Bake 15-20 minutes, or until a toothpick inserted into center comes out clean.
11
11. Cool completely before icing.
.

Comments

Karlyn Oyama's picture
Karlyn Oyama
May 18, 2011

Hi Cassidy, looks like the recipe's missing here; would love if you could add it in!

Tags:

carrot cake
casein free
gluten free
easy
dairy free
coconut flour
muffins
carrot cake muffins

Yield:

12 cupcakes

Added:

Thursday, December 30, 2010 - 10:22am

Creator:

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