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Gluten-Free Carrot Cake Muffins

Contributed By: Marcia | See all of Marcia's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
  6 muffins
I have to boast– these gluten-free carrot cake muffins are AWESOME and incredibly easy to make! They look like muffins, but they taste like cake. They’re moist, sweet, and chock full of healthy ingredients!
RECIPE INGREDIENTS
Dry Ingredients:
3 tablespoons brown rice flour (Bob’s Red Mill or Authentic Superfine)
3 tablespoons millet flour (Bob’s Red Mill)
3 tablespoons tapioca flour/starch
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
pinch fine ground Celtic sea salt
1/2 cup (granular) organic coconut palm sugar (Sweet Tree or Madhava (blonde)*
1/3 cup organic chopped walnuts
1/3 cup organic raisins
*Coconut palm sugar can be purchased in health food stores, specialty markets, Whole Foods markets, and online.
Wet Ingredients:
3 tablespoons virgin or expeller-pressed coconut oil, melted and slightly cooled
1 large organic egg, room temperature (cold eggs will harden the oil)
1 tablespoon plus 2 teaspoons organic pure maple syrup (Grade B is best)
3/4 cup grated organic carrots (approximately 2 large carrots)
To melt oil: Put the jar of oil into a bowl of hot water (not boiling) or spoon the oil into a small saucepan and melt over low heat. Measure oil after melting.
Icing Ingredients:
4 ounces organic cream cheese, soft
3 tablespoons organic pure maple syrup (Grade B is best)
DIRECTIONS
Preheat oven to 350°F.


In a medium size bowl, mix brown rice flour, millet flour, tapioca starch, baking soda, ground cinnamon, and sea salt using a wire whisk. Set aside.


Grind palm sugar to a finer consistency in a food processor or blender.


In a small bowl, combine coconut palm sugar, egg, melted and slightly cooled coconut oil, and maple syrup. Mix using a sturdy spoon until smooth.


Add wet mixture to dry ingredients that have been set aside. Mix until all dry ingredients are incorporated.


Fold in grated carrots, raisins, and chopped walnuts.


Line a cupcake pan with 6 large, unbleached baking cups (must use to avoid sticking). For a cake, grease a small non-stick cake pan with solid Spectrum shortening or Spectrum spray.


Fill each cup approximately 3/4 full. If using a cake pan fill pan evenly with batter.


Bake in preheated oven for 25 minutes or until a toothpick comes out clean. Do not over bake.


Cool completely. Spread icing over each muffin/cake.


Icing Directions:


Place ingredients into a small bowl and beat on medium-high speed (hand held mixer) or medium speed (stand mixer) until smooth and creamy. Can also be prepared in a food processor.


Refrigerate until ready to use.


For more recipes, please visit my website at http://www.momshealthyeats.com


Date Added: 04/17/2012
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