These gluten-free carrot cake muffins are wholesome and nutritious. They are a good substitute when you are hungry for something freshly baked and smothered in butter. Or top them with my cream cheese frosting (as seen in the picture).
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting.