Giant Gluten Free Carrot Cake Muffins
These classic carrot cake muffins, but giant!, are topped with silky cream cheese icing
Servings: 6 giant muffins
Calories: 450kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the muffins:
- 4 large eggs
- 1 Cup oil
- 1/4 Cup unsweetened applesauce
- 1 1/2 Cups white sugar
- 2 tsp vanilla extract
- 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum in it (link below to the one we use)
- 1/2 Cup sweet rice flour
- 1/4 Cup packed blanched almond flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 3 Cups shredded carrots
- 1/2 Cup chopped raw pecans
- 1/2 Cup chopped raw walnuts
- 1/2 Cup sweetened shredded coconut
- 1/2 Cup golden raisins
For the cream cheese frosting:
- 4 oz cream cheese room temp
- 1/4 Cup salted butter room temp
- 1 tsp vanilla extract
- 3/4 Cup sifted powdered sugar
- 1 1/2 Tbsp milk
Instructions
- First, make your muffin batter! It will need to rest for 30 minutes before baking. In a large bowl, whisk together the eggs, applesauce, sugar, oil, and vanilla. Then carefully stir in the gluten free 1-1 flour mix, almond flour, sweet rice flour, baking powder, baking soda, spices, and salt. Finally, fold in your shredded carrots, pecans, walnuts, shredded coconut, and golden raisins. Do not over-mix or your muffins won't rise. Let the batter sit at room temp for 15 minutes before baking.
- Once the batter has rested preheat the oven to 325° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Grease each pan with cooking spray, then spoon batter into each one evenly (they should be about 3/4-5/6 full). Bake for 40-45 minutes or until a skewer inserted into the center of a muffin comes out clean (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out and glazing.
- While the muffins are cooling, make your cream cheese frosting/glaze! In a medium-small bowl, use a spatula or wooden spoon to mix together the room temp cream cheese and butter until smooth (this will take some working). Add in the vanilla and powdered sugar and mix together until thicker and smooth, then add in the milk to get an easily-spreadable mixture.
- Then use a butter knife to spread the frosting on the muffins, or scoop into a piping back and cut a 1/4 inch hole to pipe onto the muffins, and serve! These keep in the fridge or freezer for up to a week in an air-tight container. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!