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Gluten Free Carrot Cake/Muffins is for Dessert.

Gluten Free Carrot Cake/Muffins takes 30 minutes to prepare.

Gluten Free Carrot Cake/Muffins takes 30 minutes to cook.

Gluten Free Carrot Cake/Muffins makes 24 servings.

The ingredients for Gluten Free Carrot Cake/Muffins are:

4 large Egg, fresh, whole, raw
36 tsp Domino Light Brown Sugar
36 tsp Raw Sugar - Sugar in the Raw
3 serving carrot shreds
2 serving Box of Rasins
4 oz coconut oil - .5 cup = 3 oz (by TIGER_LILLY_1)
1 cup Crushed Pineapple own juice 8 oz can (by LRBJLB)
24 tbsp Coconut, shredded sweetened
4 oz (20 halves) Pecans
0.5 cup Carrot Puree (by JAGUARLADY77)
1.5 tsp Cinnamon, ground
4 serving Bob?s Red Mill Gluten Free Biscuit and Baking Mix (by NYLADY217)
1 tsp Vanilla Extract
.5 tsp Nutmeg, ground
.5 tsp Ginger, ground

Here is how you make Gluten Free Carrot Cake/Muffins:

Mix wet and dry ingredients separately and then the raisins, nutsBake for 25-30 minsServing Size:1 cup cake per serving - makes 24

The nutritional information for Gluten Free Carrot Cake/Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 222.3

• Total Fat: 13.0 g
• Cholesterol: 31.0 mg
• Sodium: 90.6 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 2.0 g
• Protein: 2.8 g

The dietary needs meet for Gluten Free Carrot Cake/Muffins is Gluten Free