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Gluten Free Carrot Cupcake Muffins

Makes 6 muffins

These carrot cupcake muffins are a great snack to enjoy with a cup of coffee or your favourite tea. They are also pretty good for breakfast on the run or as a lunch box treat.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CARROT CUPCAKE MUFFINS
  • 150g FREEE Plain White Flour
  • 1 tbsp FREEE Baking Powder
  • 1 tsp ground cinnamon
  • 100g brown sugar
  • 1 tbsp orange rind, grated
  • 4 tbsp orange juice
  • 100g carrots, grated
  • 1 egg
  • 50ml oil
  • CREAM CHEESE TOPPING
  • 25g icing sugar
  • 100g cream cheese, full fat

Carrot Cupcake Muffins

  1. Pre-heat the oven.
  2. Stand six cupcake cases in the holes of a muffin or tart tray.
  3. Grate the orange rind, squeeze the juice and set both aside.
  4. Measure the flour, baking powder and cinnamon into a bowl stir to combine.
  5. Stir in the sugar.
  6. Finely grate the carrot into a mixing bowl, or blender and break the egg into the bowl.
  7. Add the oil, half the grated orange rind and the orange juice and beat together well.
  8. Add the prepared flour blend and mix again.
  9. Divide the mixture between the cupcake cases.
  10. Bake for 25-35 minutes.

Cream Cheese Topping

  1. Sieve the icing sugar into a bowl.
  2. Add the cream cheese and stir until combined.
  3. Spread the topping over the cold cupcakes.
  4. Sprinkle the remaining grated orange rind over the top

Equipment

Paper cupcake cases, 12-hole muffin or tart tray , blender and 2 x mixing bowls

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

25-35 minutes
Wonderful! I used mascarpone instead of cream cheese and muscovado sugar for the brown sugar. Yielded 8 muffins.
By Kathryn
03 Jul 2020
These were fantastic. I added ⅓ cup chopped walnuts and ⅓ t ground allspice. I used sunflower oil and coconut sugar. Came out soft, moist and fluffy. Brilliant.
By Lisa
19 Jan 2020
These were delicious. I couldn't wait for them to cool completely before trying one with the topping on. Wonderfully soft and moist and so tasty. I swapped the normal sugar for coconut sugar and they were fine. I also used olive oil and that was fine too. I only used half the amount of topping, but on reflection I think I'd prefer to double the cake mixture
By Bev
01 Oct 2018
These muffins are absolutely delicious. They're lovely and moist and full of flavour just like normal carrot cake. There was loads of topping left over though so I'll probably make half the amount of topping next time.
By Debbie
25 Jan 2018
I used SR flour as didn’t have plain and they came out lovely! I upscaled the ingredients by 50% and made 12 largish cupcakes. In fact my 4 year old did most of it (apart from the grating) and they were still great!
By Kat
23 Oct 2017

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Ingredients

Change Quantities:
  • CARROT CUPCAKE MUFFINS
  • 150g FREEE Plain White Flour
  • 1 tbsp FREEE Baking Powder
  • 1 tsp ground cinnamon
  • 100g brown sugar
  • 1 tbsp orange rind, grated
  • 4 tbsp orange juice
  • 100g carrots, grated
  • 1 egg
  • 50ml oil
  • CREAM CHEESE TOPPING
  • 25g icing sugar
  • 100g cream cheese, full fat

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