Dessert

Carrot Cake Muffins (Gluten Free) is for Dessert.

Carrot Cake Muffins (Gluten Free) takes 20 minutes to prepare.

Carrot Cake Muffins (Gluten Free) takes 25 minutes to cook.

Carrot Cake Muffins (Gluten Free) makes 18 servings.

The ingredients for Carrot Cake Muffins (Gluten Free) are:

Canola oil, 1 cup
Egg, fresh, 4 large
Lentil flour 2 cups
Carrots, raw, 4 cup, grated
Brown Sugar, 2 cup, packed
Baking Soda, 2 tsp
Baking Powder, 0.5 tsp
Salt, 1 tsp
Apricots, dried, 0.5 cup, chopped

Cream Cheese Icing:
Cream Cheese, 1 cup
Butter, salted, 0.25 cup
Vanilla extract, 0.5 tbsp
Half and Half Cream, 3 fl oz
Icing Sugar (Confectioners sugar), 1.5 cup

Here is how you make Carrot Cake Muffins (Gluten Free):

Makes 16-18 small cupcakes, lightly iced.In a large bowl, whisk eggs until thoroughly beaten. Whisk in sugar and beat thoroughly. In a separate bowl, mix together dry ingredients. Beat dry ingredients into wet. Add carrots and apricots, stirring until well mixed. Portion equally into paper-lined muffin trays and bake at 375 for 20-25 minutes, or until toothpick inserted into centre comes out clean. For cream cheese icing, allow cream cheese and butter to sit until soft. Using hand blender, whip cream cheese and butter, gradually adding icing sugar and cream in alternating fractions. Whip on low speed until smooth.Allow cakes to cool before frosting with 1 dollop (~1 tbsp) of frosting per cake. Extra frosting can be frozen.Number of Servings: 18Recipe submitted by SparkPeople user ERIKA05.

The nutritional information for Carrot Cake Muffins (Gluten Free) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 387.5

• Total Fat: 21.4 g
• Cholesterol: 63.9 mg
• Sodium: 385.8 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 1.8 g
• Protein: 6.0 g

The dietary needs meet for Carrot Cake Muffins (Gluten Free) is Gluten Free