Carrot cake mini muffins

These little treats are sure to please any sweet tooth. And, they're both gluten- and dairy- free!


65 grams caster sugar 55 grams brown sugar 115 grams margarine 2 eggs 70 grams gluten-free self-raising flour 30 grams LSA (linseed, sunflower, almond mix) 15 grams shredded coconut 150 grams carrot, finely grated 100 grams imitation cream cheese (or normal cream cheese if dairy isn't a problem for you) 1 tablespoon lemon juice 1 tablespoon orange juice 1/4 cup icing sugar zest of half an orange


Preheat the oven to 160°C and grease a mini-muffin tin with some margarine. Mix the sugar and margarine together until creamy. Whisk the eggs with a fork then add in fifths to the mix, stirring continuously. Once all the egg is mixed in, add the flour, LSA, coconut and carrot, and stir until well-combined. Pour the mixture into the tin, filling each cup three-quarters full. Place in the oven for 20 minutes or until a skewer inserted into the centre of a cake comes out clean. While the muffins are baking, prepare the icing. Combine the cream cheese, lemon and orange juices and icing sugar, and mix well. Remove the muffins from the oven and turn onto a wire rack to cool. Top each muffin with a heaped teaspoon of icing and a little orange zest.

#dessert #snacks #dairyfree