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Guest Post: Gluten-Free Carrot Cake Muffins

Posted Jun 29 2011 6:17am
I am very excited to share a guest post and recipe from one of my favourite bloggers!  Alaina Rose blogs over at Sweetness of Life and inspires me daily with her infectious positive attitude and delicious all-natural recipes.  She is a true beauty inside and out, and celebrates life in every way possible.  Whether she’s gardening with her boyfriend Woody, whipping up delicious muffins, or going to a music festival, she exudes true love and joie de vivre for all areas of her life.  I hope you enjoy this mouth watering recipe from her and stop by her blog !  Here is a sneak peek of the recipe to come:

Alaina's carrot cake muffin

And the lovely lady herself:

Hello friends and readers of Healthy Tasty Cheap! I’m Alaina Rose.

Alaina Rose

I blog over at Sweetness of Life where I talk about inspiration, positivity and all the sweet things life has to offer, including recipes for sweet treats! I definitely have a sweet tooth and allow myself to indulge freely. However, I like to make my treats a little more on the healthy side so I don’t feel as bad about indulging.

I was so honored and excited when Gillian invited me to do a guest post. And when she told me it was carrot week, I got even more excited! What a wonderful way to make a treat healthier! Throw some veggies in there!

With that being said, here is a recipe that is sweet, healthy and FULL of carrot goodness!

Alaina's carrot cake muffin

Thank you so much for having me here! I hope you enjoy the muffin recipe and have a good time celebrating carrot week!

Gluten-Free Carrot Cake Muffins with Maple Cream Cheese Frosting
Recipe Type: Dessert
Author: Alaina Rose
  • 2 cups Pamela’s Gluten-Free Baking and Pancake Mix (or mix of your choice)
  • 1 tbsp ground flax
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • 1/4 tsp salt
  • Wet Ingredients:
  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1/2 cup unsweetened coconut yogurt
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 cups grated carrots
  • Frosting:
  • 1 container of Tofutti vegan cream cheese
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  1. Preheat the oven to 400 degrees.
  2. In a large bowl whisk together all the dry ingredients.
  3. In a separate medium bowl combine all your wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Lightly oil your muffin tin or use muffin tin liners.
  6. Fill them up about 3/4 of the way.
  7. Place in oven and bake for 15 minutes or until a toothpick comes out clean.
  8. To prepare your frosting, combine the ingredients in a food processor or blender and blend away. Wait until muffins have cooled before you frost them.
Google Recipe View Microformatting by Easy Recipe


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