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Gluten-free Friday: Carrot cake muffins with lemon-ginger glaze

Spring is in the air anytime you make these gluten-free muffins. Their being loaded with carrots, walnuts and raisins, you’ll want to grab one or two of these for breakfast, as an afternoon snack or for dessert.

These gluten-free carrot cake muffins with lemon-ginger glaze taste like springtime

These gluten-free carrot cake muffins with lemon-ginger glaze are delightful, and something about them says “spring” to me. They’re filled with the same goodies you’d expect to find in carrot cake and then topped with a zesty glaze.

Get your hands on these gluten-free carrot cake muffins with lemon-ginger glaze

Serve these muffins for dessert since they’re so pretty. Your guests will love the seasonings too: Cinnamon, nutmeg and ginger round out the flavor of these treats.

Gluten-free carrot cake muffins with lemon-ginger glaze recipe

These muffins are reminiscent of a classic cake typically topped with thick cream cheese frosting. The texture of these muffins combines nicely with the smooth, sweet and light glaze drizzled over the tops of these treats.

Yields 12

Prep time: 15 minutes | Bake time: 20 minutes | Rest time: 20 minutes | Total time: 55 minutes


For the muffins

  • 2-1/2 cups all-purpose gluten-free flour
  • 4 teaspoons baking powder
  • 2/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/3 cup grated carrot
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 2 eggs, beaten
  • 2/3 cup milk
  • 1/3 cup vegetable oil

For the glaze

  • 1/2 cup confectioners’ sugar (more as needed)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground ginger


For the muffins

  1. Preheat the oven to 400 degrees F. Line a 12-count muffin tin with silicone liners or paper liners lightly sprayed with nonstick cooking spray.
  2. In a large bowl, whisk to combine the flour, baking powder, brown sugar, cinnamon, xanthan gum, cinnamon, nutmeg, ginger and salt.
  3. To a separate bowl, add the eggs, and beat. Add the milk and oil, and whisk to combine.
  4. Make a well in the center of the dry ingredients, then add the wet ingredients to it. Mix with a wooden spoon until combined.
  5. Add the batter to the muffin tin, almost to the top of each well.
  6. Bake for 15 to 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely before adding the glaze.

For the glaze

  1. To a small bowl, add the confectioners’ sugar. Add the ground ginger, and whisk to combine.
  2. Add the lemon juice, and whisk until smooth. You might need to add more confectioners’ sugar or lemon juice (you could also add a bit of water instead) to create your desired consistency and flavor.
  3. When the muffins are completely cool, drizzle the glaze over the tops.

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More gluten-free recipes

Chocolate-chile brownies with chocolate-vanilla drizzle
Blueberry-coconut bars
Chocolate fudge cookies

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