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!