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Cream Cheese Iced Carrot Cake Muffins

These delicious muffins are great for breakfast or a snack.

If you want them refined sugar free, simply don’t ice!



* 1 cup of gf self raising flour

* 1/2 buckwheat flour (self raising flour if not)

* 1 table spoon of flaxseeds

* 1 table spoon of gf bicarbonate soda

* 1 table spoon apple cider vinegar

* 3/4 cup of coconut sugar

* 1 cup of shredded carrot

* Handful of dates cut up into small pieces

* 3/4 cup df butter

* 1 table spoon of nutmeg

* 1 table spoon of cinnamon

* Pumpkin seeds to decorate

Cream Cheese Icing

* 2 table spoons Df cream cheese of choice

* 1/2 cup icing sugar (you may need to add more!)

* Slice of lemon


* Pre heat the oven to 180 degrees

* In a bowl add flour, flaxseed, bicarbonate soda and apple cider vinegar and mix.

* mix in butter

* Add carrot, dates, cinnamon and nutmeg.

* Place in cupcake cases (or loaf tin)

* Place in the oven for 20 minutes or until golden.

* Wait to cool then ice

* Mix cheese, icing sugar and squeeze the lemon

* Place on the muffins and add seeds!

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