Name: Carrot cake muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 250 gram gluten-free self-raising flour; 150 gram raw sugar; 1 teaspoon mixed spice; 1/2 cup desiccated coconut; 1/4 cup chopped walnuts; 2 eggs; 125 millilitre sunflower oil; 2 cup grated carrot; 1/2 cup crushed pineapple with its juices; 1 tablespoon lemon zest strips, to garnish; 2 tablespoon honey, to drizzle; Cream cheese frosting; 250 gram cream cheese, softened; 1 cup gluten-free icing sugar; 1 teaspoon lemon juice

Carrot cake muffins

Enjoy your favourite cake flavour on a smaller scale with this gluten-free carrot cake muffin recipe. Serve complete with cream cheese frosting for a little bite of heaven

Makes 12

Prep

20M

Cook

20M

Total

40M

Recipe by : Jo Wilcox

Photography by : David Zerilli

This recipe first appeared in Food magazine issue 87.

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Ingredients

250 gram gluten-free self-raising flour

150 gram raw sugar

1 teaspoon mixed spice

1/2 cup desiccated coconut

1/4 cup chopped walnuts

2 eggs

125 millilitre sunflower oil

2 cup grated carrot

1/2 cup crushed pineapple with its juices

1 tablespoon lemon zest strips, to garnish

2 tablespoon honey, to drizzle

Cream cheese frosting

250 gram cream cheese, softened

1 cup gluten-free icing sugar

1 teaspoon lemon juice

Method

1.Preheat the oven to 180°C. Line a 12-hole muffin pan with baking paper.

2.In a large bowl combine the flour, sugar, spice, coconut and walnuts. In a separate bowl whisk together the eggs and oil until smooth then fold in the carrot and pineapple.

3.Mix the wet ingredients into the dry then spoon into the lined muffin pan. Bake in the preheated oven for 15-20 minutes until the muffins are golden, puffed and cooked through. Set aside to cool completely.

4.Meanwhile, to make the cream cheese frosting, whisk together the ingredients until smooth and creamy.

5.Ice the cooled muffins with the cream cheese frosting. Warm the lemon zest and honey in the microwave for 30 seconds and drizzle over the cupcakes.