I had a perfect fall day yesterday baking, doing homework and watching football. These GF CARROT CAKE MUFFINS with dairy free cream cheese frosting will be a staple here. They are SO delicious. It looks like a million ingredients but I promise they’re very easy to make!
INGREDIENTS:
2 cups paleo baking flour
3 eggs
1/2 cup milk of choice (I used hemp)
1/2 cup coconut sugar
1/2 cup applesauce
1/4 cup maple syrup
1/4 cup coconut oil
1/3 cup grated carrots
1/3 cup raisins
1/3 cup chopped walnuts
1 tbsp baking powder
1 tsp baking soda
1 tsp vanilla extract
Pinch of salt
Frosting:
1 container Kite Hill vegan cream cheese
1/4 cup maple syrup
1 tsp vanilla extract
Sugar/sweetener of your choice (enough to get it where you want it flavor-wise)
DIRECTIONS:
Preheat oven to 425 Fahrenheit
Combine dry ingredients and wet ingredients separately
Mix together and pour into muffin sheet (this recipe makes 6 large muffins)
Place in oven and watch until muffin tops rise; once they do, reduce temperature to 350 and continue cooking until done (about 15-20 minutes total)
Remove and let cool; combine frosting ingredients and slather on!
