CARROT ZUCCHINI CAKE MUFFINS WITH CREAM CHEESE FROSTING

CARROT ZUCCHINI CAKE MUFFINS WITH CREAM CHEESE FROSTING

All the taste you would want from fabulous carrot cake in an easy muffin recipe.  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.

1³/₄  cups Gluten-Free Bake Mix 2, (175 mL)

  OR Grain-Free 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)

Liquid sweetener to equal ³/₄  cup (175 mL)

  Sugar

¹/₄  cup powdered erythritol, OR (60 mL)

  6 coffee sweetener packets

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)

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), 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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