I had a perfect fall day yesterday baking, doing homework and watching football. These GF CARROT CAKE MUFFINS with dairy free cream cheese frosting will be a staple here. They are SO delicious. It looks like a million ingredients but I promise they’re very easy to make!
GF Carrot Cake Muffins
Ingredients
+ 2 cups paleo baking flour
+ 3 eggs
+ 1/2 cup milk of choice (I used hemp)
+ 1/2 cup coconut sugar
+ 1/2 cup applesauce
+ 1/4 cup maple syrup
+ 1/4 cup coconut oil
+ 1/3 cup grated carrots
+ 1/3 cup raisins
+ 1/3 cup chopped walnuts
+ 1 tbsp baking powder
+ 1 tsp baking soda
+ 1 tsp vanilla extract
+ Pinch of salt
Frosting:
+ 1 container Kite Hill vegan cream cheese
+ 1/4 cup maple syrup
+ 1 tsp vanilla extract
+ Sugar/sweetener of your choice (enough to get it where you want it flavor-wise)
Instructions
1. Preheat oven to 425 Fahrenheit
2. Combine dry ingredients and wet ingredients separately
3. Mix together and pour into muffin sheet (this recipe makes 6 large muffins)
4. Place in oven and watch until muffin tops rise; once they do, reduce temperature to 350 and continue cooking until done (about 15-20 minutes total)
5. Remove and let cool; combine frosting ingredients and slather on!
