Carrot Cake Muffins with Orange Cream Cheese Frosting
Makes 18 Muffins
Nutrient rich quinoa flour imparts a pleasant nuttiness to these muffins, while coconut flour and flax add fiber making this decadent treat a little less of a guilty pleasure!
1/2 cup coconut flour
1/2 cup gluten-free all-purpose flour blend (I used Bob’s Red Mill)
1/2 cup quinoa flour
3 tablespoons flax seed meal
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup lightly packed brown sugar
1/4 cup milk
1/4 cup apple sauce
1 teaspoon vanilla extract
2 cups grated carrots (about 3 medium carrots)
1 cup walnuts, chopped
2/3 cup raisins, plumped in hot water for 10 minutes and drained
1 tablespoon freshly grated ginger
zest of 1 orange
4 oz. (1/2 of an 8 oz. block) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon vanilla
2 cups powdered sugar
To make the muffins:
1. Preheat the oven to 350°F. Line muffin tins with 18 cupcake liners.
2. Combine flours, flax seed, cinnamon, nutmeg, baking soda, xanthan gum, and salt in a medium bowl.
3. In a separate bowl, cream the sugars and butter with an electric mixer until light and fluffy. Add the remaining ingredients, and blend until thoroughly combined.
4. Slowly fold the dry ingredients into the wet ingredients until just combined. Divide the batter between the muffin cups, then bake 18 minutes. Set aside to cool.
To make the frosting:
1. In a bowl combine the orange zest, cream cheese, butter, and vanilla. Whip with an electric mixer until light and fluffy.
2. Slowly add the powdered sugar, and beat on low speed until just combined.
3. Turn the mixer up to high and whip 4-5 minutes longer until the frosting is smooth and creamy.
4. When the muffins have cooled completely, ice them with the cream cheese frosting.