Now, we all know that my favourite kind of cake is chocolate cake. But all types of cake are welcome here! I also have a lot of time for a good carrot cake. Carrot cake is a flavourful, comforting, pleasing option from the cake world, and I am always happy to see one. Here, we have carrot cake with a difference. This week, I am working with Indigo Herbs, who sell not just herbs but a wide range of high quality, organic, natural health products. With some fantastic ingredients from their online shop, I’ve created these gluten free carrot cake muffins.
These muffins are really simple to put together. You don’t need any special equipment, or any complicated baking skills. The muffins keep well, and are very portable. Packed full of carrots, walnuts, and dates, they’re great for an energy boost, and even a pretty legitimate breakfast choice.
Using walnut flour and coconut flour here means the muffins are gluten free, but also means they have a delicious and complex flavour. You can, of course, use regular gluten free flour, but if you’ve never worked with walnut or coconut flour before then this is a great easy introduction to these ingredients.
Similarly, you don’t have to use coconut sugar here, but it’s got a lovely coconut scent and flavour and a tempting, caramel-like colour.
If you don’t need to make these muffins gluten free, or don’t have some of the more unusual baking ingredients listed here, then I’ve included alternative options.
I use tulip muffin cases for absolutely no reason other than I like the look of them. Standard muffin cases will work just as well.
The icing can certainly be skipped, if you prefer. It’s lovely with the muffins, but not essential if you’re trying to keep the sugar quantities down.
140g unsalted butter, softened, plus extra for greasing
175g coconut sugar (or caster sugar)
250g carrots, grated
100g chopped dates
100g walnut flour and 100g coconut flour (or 200g gluten free self raising flour)
1 tsp cinnamon
1 tsp baking powder (gluten free if necessary)
3 eggs, beaten
50g walnuts, chopped
100g icing sugar
juice of 1 lemon
- Heat your oven to 180C/ 160C fan/ gas 4. Line a 12 hole muffin tin with paper cases. In a large bowl, beat your butter and sugar together until creamy and well-combined. Stir in your grated carrots and chopped dates.
- In another bowl, combine your flour(s), cinnamon, and baking powder. Begin to add your eggs to your carrot mixture, a little at a time, alternating with spoonfuls of the flour mixture, until everything is mixed together. Finally, mix in your walnuts.
- Divide your mixture evenly between your 12 muffin cases. Bake for 15-18 minutes, or until firm and starting to turn golden. While they bake, pop your icing sugar (if using) in a large bowl and slowly drizzle in the lemon juice, mixing with a whisk or a fork, until you have a smooth, fairly thick but pourable icing – you might not need all of the lemon juice.
- Let your muffins cool for 5-10 minutes, then drizzle with the icing.