Gluten-Free Carrot Cake Muffins with Cashew "Cream Cheese" Frosting
 
 
Serves: 16 muffins
Ingredients
  • 1 cup melted coconut oil
  • 3 eggs
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • 2 cups gluten-free flour (I used cup 4 cup)
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 cups grated carrots
  • ½ cup shredded coconut
  • 1 cup raisins
  • 1 cup walnuts (optional)
  • Frosting
  • 2 cups raw cashews, soaked in water for 2 hours
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • ½ tsp salt
Instructions
  1. Preheat oven to 350.
  2. Grease a muffin pan and dust with GF flour. Set aside.
  3. In the bowl of an electric mixer, cream together coconut oil, eggs, syrup, vanilla and rapadura. Set aside.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients into the wet ingredients and mix until just fully combined.
  6. Fold in the carrots and coconut.
  7. Pour batter evenly into muffin cups.
  8. Bake for about 20 minutes, until center is set.
  9. Remove from oven and let cool.
  10. To make the frosting, drain the cashews and put them in a high powered blender with the remaining ingredients. Blend on high until a thick, creamy frosting-like consistency is achieved. Add a small amount of water if necessary.
  11. Once the muffins have cooled, remove them from the pan and frost the top.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/09/25/gluten-free-carrot-cake-muffins-with-cashew-cream-cheese-frosting/