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CARROT ZUCCHINI CAKE
MUFFINS WITH CREAM CHEESE FROSTING
All the taste you would want from fabulous carrot cake in
an easy muffin recipe. It will be difficult to resist having another! I suppose you could technically call these cupcakes! I forgot to add
the gelatin to this recipe and it worked just fine, so you are welcome to leave
it out as I did and that is how I have written it. Here is a little known secret: The truth is that most recipes will work without adding in the gelatin with the wet ingredients of a batter. I almost always leave gelatin out of cookie recipes. Gelatin is only used to prevent crumbly outcomes, because the Gluten-Free Low-Carb Bake Mix is made up of several components.
INGREDIENTS:
13/4 cups
Gluten-Free Bake Mix 2, (175 mL)
OR Grain-Free Bake Mix, OR Keto Bake Mix
1 tsp cinnamon (5 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/2 cup grated carrots (125 mL)
1/2 cup grated zucchini (125 mL)
3 tbsp raisins, snipped in half (45 mL)
1/2 cup light-tasting olive oil (125 mL)
Sugar
1/4 cup powdered erythritol, OR (60 mL)
3 eggs, fork beaten
1 tsp vanilla extract (5 mL)
Cream Cheese Frosting:
4 oz regular cream cheese (125 g)
1/4 cup powdered erythritol, OR (60 mL)
6 coffee sweetener packets
2 tbsp unsalted butter, softened (30 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)
INSTRUCTIONS:
Preheat oven to 375°F (190°C).
In large bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix (see links in ingredient listing), OR Keto Bake Mix, cinnamon, baking powder and baking soda. Stir in grated carrots, zucchini and
raisins. In medium bowl, pour olive
oil. Add liquid sweetener, erythritol,
OR coffee sweetener, eggs and vanilla extract.
Add to carrot cake mixture and stir until well-combined. Grease 9 cups of a muffin pan. Fill each 3/4 full. Bake 20 minutes, or until turning brown on
top. Allow to cool before removing and
frosting.
Cream Cheese Frosting: In food processor, process cream cheese. Add powdered erythritol, OR coffee sweetener, unsalted butter, whipping cream and vanilla extract; process.
Yield: 9 large muffins
1
muffin
301.8
calories
6.8
g protein
26.6
g fat
0.4 g fiber
7.8
g net carbs
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