Carrot cake is quintessentially spring in my eyes, and in our family we always serve it on Easter. Believe it or not, spring is just days away, and this year Easter falls on April 4th.
I’m already thinking about what I’ll serve that Sunday, and that got me in the kitchen experimenting to make the perfect gluten-free carrot cake. These Carrot Cake Muffins with Orange Cream Cheese Frosting are moist and delicious, full of plump raisins and crunchy walnuts. There isn’t a soul who’d guess they are packed with nutritious quinoa flour, flax, and fiber-rich coconut flour.