Bakery Style Glazed Carrot Cake Muffins

March 31, 2018

BAKERY STYLE GLAZED CARROT CAKE MUFFINS - INGREDIENTS1 1/2 cups gluten free flour1 tsp baking soda2 tsp cinnamon1/2 tsp nutmeg1/2 tsp salt3/4 cup grated carrots (about two large carrots)1/2 cup raisins (optional)1/2 cup maple syrup1/2 cup applesauce1.5 tsp vanilla extract1 egg (or sub flax egg)1 tsp melted coconut oil1/2 cup non dairy milk

Carrot cake reminds me of my childhood. But not in a good way. My earliest memories involved the store bought kind, topped with greasy looking cream cheese frosting. For that reason, for years I could not even look at carrot cake, let alone eat it. But that all changed when I tasted healthier versions of carrot cake, made my own way, without the grease factor. And that’s when I became obsessed. Because you don’t taste carrot. Instead, you taste an abundance of cinnamon, nutmeg, and raisins, and your kitchen smells like a freakin’ bakery.

These glazed carrot cake muffins are gluten free, and refined sugar free if you omit the glaze. But my motto when it comes to food is, everything in moderation, and that glaze is so good, it really does take these muffins to the next level. But regardless, these muffs are going to be your new best friend for life. They are big. Fluffy. A little crunchy on the outside, and soft and springy on the inside.

Get to it, friends, I can’t wait to hear what you think of them!

BAKERY STYLE GLAZED CARROT CAKE MUFFINS

Author: Nicole Modic of @KALEJUNKIE

SERVES 8 large muffins or 12 regular size
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Ingredients

  • 1 1/2 cups gluten free flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup grated carrots (about two large carrots)
  • 1/2 cup raisins (optional)
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 1.5 tsp vanilla extract
  • 1 egg (or sub flax egg)
  • 1 tsp melted coconut oil
  • 1/2 cup non dairy milk

Instructions

  • Preheat oven to 350 and line a muffin pan with liners or rub the inside of the cavities with coconut oil.
  • In a medium bowl, combine the dry ingredients and set aside.
  • In another bowl, whisk together the wet ingredients, including the carrots.
  • Pour the dry ingredients into the wet ingredients, mixing to combine.
  • Gently fold in the raisins.
  • Pour the batter into each muffin cavity and bake for 20 minutes (large muffins), 18 minutes for regular size muffins.
  • To make the glaze, in a small bowl, add 1/2 cup organic powdered sugar and 1 tb non-dairy milk, stir together until the sugar is dissolved. You might need to add another tb of milk to obtain your desired consistency (I prefer thick glaze, so the less liquid, the better)! Enjoy!

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in your posts and I’ll re-share!

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  1. These are delicious and it made me happy they contain no oil. They took longer to cook, but could be attributed to using shredded apple instead of sauce. I havent gone wrong yet with any of your recipes.