We just got these silicone baking cups at IKEA in Bangkok. So I decided to make muffins. I made a half batch because I have a limited quantity of GF flour.
I have used this recipe a couple of times. It’s a convenient recipe because you can basically do everything in one bowl (and a dozen muffin cups).
- 2 cups all purpose gluten free flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 cup nuts, chopped
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1-1/2 cups sugar
- 2 cups carrot, grated
- 3 eggs
- Combine the dry ingredients (flour, baking soda, cinnamon, salt, nuts, sugar) in a large bowl.
- Mix in the carrot shreds (so they don’t stay in a lump).
- Add the remaining wet ingredients (oil, vanilla, eggs).
- Preheat the oven to 350 degrees Fahrenheit (176 Celsius).
- Grease your pan/tin and pour the batter in. With regular flour, usually you only fill the pan 2/3 full. Gluten-free baked goods often don’t rise as much so you can put a bit more– mine were about 3/4 full. This recipe was originally for a tea bread style loaf. You can definitely make it that way too. I find in my small size oven that gluten free goods don’t bake as consistently in larger pans so I prefer to make smaller portions.
- Let your batter rest for 30 minutes before baking.
- Bake– 20-30 minutes for muffins or 60-70 minutes for a small loaf. A knife inserted should come out with a few crumbles or moist, but not sticky with wet batter.
- Let the muffins cool for 10 minutes before removing it from the pan
This recipe makes delicious muffins. I had them for my breakfast and my afternoon snack today!
In the evening, I added my own cream cheese frosting to a couple of muffins and it was a delectable dessert like carrot cake! This was a small batch of frosting, but you can always double it!
To make the frosting…
- 2 tablespoons yogurt
- 3 tablespoons cream cheese
- a drop of vanilla
- 1/3 cup powdered sugar
- Did you know you can make powdered sugar in a coffee grinder out of regular granulated sugar?
- Set the cream cheese out at least 10 minutes early so it can warm up (if it is straight out of the fridge, it will stay lumpy in the frosting).
- Combine the ingredients. I used the bullet attachment of our blender but you can do it in the mixer or by hand too. You can also add more sugar too if you want it sweeter and thicker. Alternatively to thicken it, you could put it back into the fridge after mixing it.
- Apply to (nearly) cool cupcakes. If the cupcakes aren’t cool enough, the frosting will melt
- Devour! Enjoy! Consider sharing…
This carrot bread recipe originally came from one perfect bite.