12162 Gluten-free Carrot Cake Muffins 35 minutes 10 minutes 6 muffins Wed Jul 02 15:04:11 -0700 2008 Sat Jul 05 21:21:54 -0700 2008 Medium User http://www.chow.com/recipes/12162 Sun, 06 Jul 2008 04:21:54 GMT These gluten-free carrot cake muffins are wholesome and nutritious. They are a good substitute when you are hungry for something freshly baked and smothered in butter. Or top them with my cream cheese frosting (as seen in the picture).

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  • Using a mixer, combine eggs, erythriol, stevia, butter, salt, pumpkin pie spice, vanilla.
  • Slowly add sifted coconut flour and baking soda.
  • Pulse raisins and walnuts in food processor until coarsely ground. Fold in carrots, raisins, and walnuts into mixture. Pour into muffin tin.
  • Bake at 400 for 25 minutes. Makes 6 muffins.
  • Note: I recommend using muffin liners since these are notorious for sticking to the bottom no matter how much you oil and flour them.
    • ]]>     http://www.chow.com Blenders 54 Sweet/Dessert 3 eggs

    ]]>     1 T. erythriol

    ]]>     1 T. vanilla

    ]]>     2 T. butter (melted)

    ]]>     1/4 c. coconut flour (sifted)

    ]]>     1/4 t. baking soda

    ]]>     1/4 t. salt

    ]]>     1 1/4 c. shredded carrots (about 3 carrots)

    ]]>     1/4 c. raisins

    ]]>     3/4 c. walnuts

    ]]>     1/4 t. pumpkin pie spice

    ]]>     1/4 t. stevia powdered extract

    ]]>     6027 gluten free 19395 low sugar 20268 coconut flour 358 carrot cake 8605 muffins