Gluten Free Carrot & Lemon Muffins


One of my favourites, it packs a fresh lemony punch perfect for summer picnics!

Preparation time: 10 minutes

Cooking time: 45 minutes

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Serves: 6 people

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  1. Preheat oven to 150°C/300°F/Gas Mark 2.
  2. Grease and line a 900g/2lb loaf tin or individual cake tin with baking parchment to make it easier to turn out the cake later on.
  3. In a large mixing bowl, beat together the butter and sugar until soft and creamy, then add in the grated carrot, lemon juice and zest, sultanas and the eggs.
  4. Combine until smooth.
  5. Sift the flour together with the ground almonds, spice, and baking powder.
  6. Add the sieved flour and nuts and mix well.
  7. Pour into the prepared muffin tins and bake for up 40-45 minutes or until a skewer inserted in the centre comes out clean.
  8. Allow to cool in the tin.


  1. Beat the icing sugar with the lemon zest until thick and creamy.
  2. When the cake is cool, spread the icing on top.

*Check Coeliac Society of Ireland Food List for gluten free brands.

  • Lena <aka> Lisa, 23 Apr 19

    5 stars rating
    thank you very much
  • SuperValu, 17 Oct 14

    4 stars rating
    We used plain flour for this recipe.
  • Brenda Murphy, 28 Aug 14

    4 stars rating
    Lovely sounding recipes but can you please indicate if the gluten free flour is supposed to be self-raising or plain. Thank You.

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