Carrot cake muffin

It wouldn’t be Monday without a muffin even if it is rather late in the day.

Half eaten Carrot cake muffin

Winter has arrived with a vengeance lately. None of us wanted to get out of bed this morning to face the cold icy day but alas it had to be done. It was the idea of baking a carrot cake muffin that made me climb out from under the duvet. Cheerfully orange and spicy these didn’t disappoint. They were a perfect treat for the wee one just don’t mention the hidden veg!

Carrot Cake muffin tower

The only thing I would do to improve them is to use wholemeal or spelt instead of rice flour. That said they do make a delicious gluten free treat.

Carrot Cake Muffins

Dry Ingredients

  • 2 1/3 cup rice flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1 tsp mixed spice

Wet ingredients

  • 3/4 cup milk
  • 3/4 cup sunflower oil
  • 1 egg
  • orange zest
  • 1/2 cup golden syrup


  • 3 carrots, peeled and grated
  • 1/2 cup sultanas
  • 1/2 cup pecans, chopped

Preheat the oven to 180C. Put paper cases into a muffin tin.

Mix together the dry ingredients. In another bowl, mix together the wet ingredients. Pour the wet mixture into the dry and then fold in the chunks.

Divide the mixture into muffin tins and bake in the oven for around 25 minutes until golden and firm. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.


5 thoughts on “Carrot cake muffin

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s