Carrot Cake Muffins (Gluten Free!)

Good Morning everyone! I am excited to say that after almost two days of “technical difficulties”, we are back in business and just in time for breakfast 🙂  I have one of my favorite recipes to share today, and I will tell you a little secret, you can swap out the shredded carrots for zucchini and they are amazing as well.  And, because I love to get in and out of the kitchen fast, you can double the batch and freeze them.  Defrost another day, add a little cream cheese frosting, and everyone will go gaga over your “cupcakes.”  I won’t tell them that you are sneaking in some veggies on them, what they don’t know won’t hurt them. 

Onto the yummy recipe that will undoubtedly change the way you see the humble carrot (or zucchini) forever:

Pre-heat your oven to 325* and line 24 muffin cups with paper liners, or grease well.

  • 2-1/4 cups Gluten Free Baking Mix or white rice flour (or regular all-purpose flour)
  • 1-1/4 cups white sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups shredded carrots
  • 1/2 (20 ounce) can crushed pineapple, drained
  •  2 teaspoons vanilla extract
  • 1 cup raisins (optional)
I found these super cute muffin liners in the baking aisle recently while shopping.  I thought they were so pretty for summer that I had to grab a few.

Here they are out of the package, love them!
Ethan (almost three years old) is in the kitchen today helping.  After sampling the finished product, I can say that my young assistant did a wonderful job blending the dry ingredients.  He is exhausted as you can see from stirring.

You will want to use two mixing bowls, blending all of your dry ingredients in one, and the remaining ingredients in the second bowl.  I add the raisins at the end however, not sure why, someone said you should do that.   Blend your mixtures together, folding them without over-stirring until blended, and fold in your raisins as well.  Fill your muffin cups (I usually yield 14 instead of 24 if I really fill them up) and bake for about 25-ish minutes depending on your oven, and how full your muffin cups are.  And, you are done! How do they smell? Are you swooning yet? I adore this recipe and I am so glad I was able to share it with you today.

Wishing you a blessed day, full of long nap-times and clean kitchens 🙂
xoxo, Tanya

Linking To These Fabulous Parties:

The DIY Dreamer

Savvy Southern Style
Someday Crafts
Restore Interiors
Organize & Decorate Everything
It’s Overflowing
Ginger Snap Crafts
Handy Man, Crafty Woman
Primitive and Proper
The NY Melrose Family
Sugar & Dots
Lee LaLa
Clean & Scentsible
Polkadots On Parade
Night Owl Crafting
The Trendy Treehouse
Uncommon Designs
Southern Lovely
Sew Much Ado
Practically Functional
Family Home and Life


Tidy Mom
Delightful Order
My Repurposed Life
The Shabby Creek Cottage
Yesterday On Tuesday
Between Naps On The Porch
Somewhat Simple
Embracing Change
Fireflies & Jellybeans
House Of Hepworths
A Glimpse Inside
52 Mantels
The Bramble Berry Cottage
Thrifty Decorating
Not Just A Housewife
The Crafty Blogstalker
The Artsy Girl Connection
The Shabby Creek Cottage
Beyond The Picket Fence
AKA Design
Crafty Scrappy Happy
Christina’s Adventures
The 36th Avenue
No Minimalist Here

Two Thirty-Five Designs
Fine Craft Guild
Live Laugh Love Craft
Doodles & Stitches
My Romantic Home
Redoux Interiors
Sassy Sites
Stuff & Nonsense
Thirty Handmade Days
French Country Cottage
Simply Designing
504 Main
Tatertots & Jello
Chic On A Shoestring
Common Ground
Shabby Nest
At The Picket Fence
Serenity Now
Junk In Their Trunk
Blissful & Domestic
Naptime Crafters
Addicted 2 Decorating
Simple Home Life
Design Dazzle
Hating Martha
The Not So Functional Housewife
Rooted In Thyme
My Turn (for us) Freedom Friday


Enter your email address:

Delivered by FeedBurner


  1. Oh yum! I absolutely love carrot cake – and am happy to add this to my gluten-free collection of great recipes. 🙂

  2. Oh Yum! Hubby is newly gluten-free and I am still collecting recipes to bake for him. I can't wait to try this one.

  3. Looks very delicious!!! And they looked even more delicious once I found out they are gluten-free:)

  4. Hi Tanya, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  5. I love carrot cake and the pineapple is right up my alley. Throw some frosting on there (my weakness) and I'd eat carrot cake for every meal!

    Following you now:)


  6. Glad to have found this recipe! I have been eating gluten free for a month now and I'm always looking for great replacements.

  7. These sound moist and delicious!

  8. Yum, I love carrot cake! I've got to try these; thanks so much for linking them up to The Fun In Functional!

  9. Those look yummy (and pretty, too)!!
    Thanks for sharing!
    Stacey of Embracing Change

  10. Oh my goodness! I made these tonight and they are fabulous. In fact I've already had 2 🙂 Just recently switched to GF and have been scouring the web (Pinterest) for great ideas. Thank you so much for creating such a delight!! Can't wait to see what other goodies I find on here 🙂

  11. Good day very nice web site!! Man .. Beautiful ..
    Amazing .. I’ll bookmark your blog and take the feeds also?
    I am glad to find so many useful info here in the submit,
    we want develop extra techniques in this regard, thank you for sharing.

    . . . . .

  12. Wonderful blog! I found it while browsing on Yahoo News.
    Do you have any suggestions on how to get listed in Yahoo News?
    I’ve been trying for a while but I never seem to get there!

  13. fyP5jn This is exactly what I was looking for, many thanks

Speak Your Mind


Thank you so much for reading, and as always, may your heart and home be full of everything you love! xo, Tanya         linking up to: And these awesome parties: