Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: Yield: 12 -16 muffins
Muffin Ingredients
2 C all purpose gluten free flour blend (I used King Arthur)
1 tsp xanthan gum (omit if your blend already contains it)
2 tbsp cornstarch
1 tsp baking soda
1 ½ tsp baking powder
1 tsp kosher salt
1 tsp cardamom
½ tsp cinnamon
½ tsp nutmeg
1 tsp True orange or orange ginger crystals (optional)
1 C packed dark brown sugar
2 C fresh carrots peeled and fine grated (about 1/2 lb)
½ C raisins or chopped dates
½ C chopped walnuts or pecans
9 tbsp virgin coconut oil melted or canola or avocado oil
4 organic eggs at room temperature, beaten
¾ C buttermilk at room temperature (can substitute ¾ C unsweetened non-dairy milk and ½ tsp lemon juice)
1 tsp pure vanilla extract
Grated rind of 2 oranges
Frosting
1 stick organic salted butter at room temp (can substitute non-dairy butter)
8 ounces cream cheese (can substitute non-dairy cream cheese)
2 tsp caramel, orange or vanilla extract
2 to 4 C powdered sugar (sweeten to your liking)
Directions
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside. Note you may have extra batter for 2-4 more muffins.
In a large bowl, place the all purpose flour, xanthan gum (if using), cornstarch, baking soda, baking powder, salt, sugar, and spices and whisk to combine well.
Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins/dates and nuts and toss to coat.
Create a well in the center of the dry ingredients and add the oil, beaten eggs, buttermilk, grated orange peel and vanilla, and mix to combine.
Fill the prepared wells of the muffin tins about completely full with batter.
Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (20-22 minutes).
While the muffins are baking, combine butter, cream cheese and extract in a large bowl or stand mixer fitted with the paddle attachment.
Beat with electric beaters or paddle until light and fluffy. Gradually add powdered sugar and beat until well combined and smooth.
Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.
Top with frosting and enjoy!