GF CARROT CAKE MUFFINS w/ cream cheese frosting- Hayley Connor

These are the perfect little treat with my morning coffee this week! Enjoy!

Makes 6



  • 1 Large Carrot, grated
  • 1/2 Cup GF Self Raising Flour
  • 1/4 Cup Granulated Sweetener of Choice
  • 1/2 Cup Apple Puree
  • 1 Egg
  • 2 Tbsp Butter or Nuttelex, melted
  • 1/4 Cup Walnuts, roughly chopped
  • 1 tsp Baking Powder
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • Nutmeg & Ginger, to taste



  1. Preheat oven to 180C and line a 6 hole muffin tray with muffin cases
  2. Add all of the muffin ingredients into a large bowl and mix until well combined
  3. Pour into muffin cases and bake for 25 minutes or until a skewer comes out clean
  4. Remove from the muffin tray and allow to cool before icing
  5. To make the icing, mix together cream cheese and maple syrup until smooth and put into the fridge for 10 minutes to harden up.
  6. Spread icing on to the muffins and top with extra walnuts

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