Carrot cake muffins Recipe Gluten-free, dairy-free (casein-free).

ORGANIC INGREDIENTS

• 215 g (1 1/3 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) salt
• 150 g (1/2 cup) honey
• 100 g (1/2 cup) light olive oil
• 2 medium eggs (90 g)
• 5 ml (1 tsp) vanilla extract
• 130 g (1 1/2 cups) grated carrots
• 50 g (1/2 cup) walnuts, coarsely chopped

Icing:

1. 255 g (1 pack) cream cheese *
2. 75 g (1/3 cup) confectioner's sugar
3. 5 ml (1 tsp) vanilla

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, combine flour, baking powder, baking soda, ground cinnamon and salt.
3. In another bowl, beat the honey, olive oil, eggs and vanilla until fluffy.
4. Add the dry ingredients to the liquids and beat until the mixture thickens (about 1 minute). Then stir the grated carrots and walnuts into the mixture using a wooden spoon.
5. Divide batter into muffin tins lined with paper liners.
6. Bake on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean.
7. Once cooked, let cool on a wire rack.
8. Meanwhile, prepare the icing.
9. In a bowl, beat all the ingredients for the icing with an electric mixer.
10. Once the cupcakes have completely cooled, apply icing.