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Sugar Free Carrot Cake Muffins (Gluten Free)

Gluten-free, Dairy-free, Soya-free, Sugar-free carrot cake.
5 from 5 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 12 large muffins
Author Vicki Montague - The Free From Fairy

Ingredients
 
 

  • 2 ripe bananas
  • 60 g dates - pitted
  • 30 g dried apricots - preferably the brown ones without sulphites
  • 30 g dried mixed fruit
  • 2 medium carrots
  • 60 g coconut oil - I used Biona mild that doesn't have any taste
  • 2 medium eggs - ideally organic
  • 1 tsp ground flax seeds
  • 75 g Free From Fairy plain gluten free flour
  • 75 g ground almonds
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon

For the optional frosting

  • 250 g cream cheese - make sure you use full fat
  • 1 orange - zest only
  • 4 tsp honey - or maple syrup

Instructions
 

  • Grate the carrots.
  • Place all the fruit and the grated carrots along with the oil and eggs into a food processor or mini chopper and leave to mix on high for a couple of minutes.
  • Add all the remaining ingredients and mix for a further minute or so. By this time the carrot will be nicely chopped up and won't be noticed!
  • Spoon the mixture into cupcake cases in a muffin tray.
  • Bake in a pre-heated oven at 180 degrees (160 degree fan oven), gas mark 4 for 17 - 20 minutes until springy to the touch.
  • Leave to cool and add frosting if you want it. To make the frosting combine all the ingredients together in a bowl and divide between the cakes.

Notes

Nutrition facts for information only.

Nutrition (Approx)

Calories: 246kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 191mg | Potassium: 295mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2147IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg