Makes 12 standard size muffins. Difficulty
1-1/3 cups Gluten Free Pantry French Bread Flour Mix 1 cup sugar 1-1/2 teaspoon baking soda 1 teaspoon gf baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon salt 2/3 cup vegetable oil 3 large eggs 1-1/2 cups finely grated carrots 1 cup finely chopped walnuts 1 cup golden raisins
Cream Cheese Frosting: 8 ounces gf cream cheese 5 Tablespoons unsalted butter, at room temperature 2 teaspoons gf vanilla 2 cups powdered sugar, sifted Grated lemon or orange zest (optional)
For Muffins: Preheat oven to 350 degrees F. Grease muffin tins or line with muffin cups.
In a large bowl, thoroughly whisk all dry ingredients together. Add oil and eggs, beating on low speed. Stir in carrots, nuts, and raisins.
Divide batter into muffin tins. Bake until a toothpick inserted into 1 or 2 muffins comes out clean, approximately 15-18 minutes. Let cool for several minutes before removing from pan.
Set on baking rack and allow to cool completely before frosting.
These muffins will keep, covered for several days.
For Frosting: In a medium bowl, beat cream cheese, butter and vanilla until just blended. Add powdered sugar, one-third at a time, until just smooth and frosting has reached desired consistency. (Optional: `stir in lemon or orange zest for additional flavoring.)
This frosting will keep refrigerated for about 1 week or frozen for up to 3 months. Soften and stir until smooth before using.
This recipe is made for 12 standard size muffins, however you can also use jumbo muffins tins, or mini muffin tins - just adjust the baking times as follows: Jumbo - bake for 22-25 minutes Standard - bake for 15-18 minutes Mini - bake for 10 to 12 minutes.
Have all ingredients at room temperature, 68-70 degrees F.
Tips for Cream Cheese Frosting: Don’t overbeat the cream cheese. Cold (not softened) cream cheese produces the best texture of frosting.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.