Gluten Free Carrot & Lemon Muffins

Gluten Free Carrot & Lemon Muffins Gluten Free Carrot & Lemon Muffins

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

6 people 45 minutes 10 minutes


  • 250 g Carrots grated
  • 150 g Caster Sugar
  • 2 tsp Cinnamon
  • 2 - Fresh Egg lightly beaten
  • 2 tsp Gluten Free Baking Powder *
  • 200 g Gluten Free Self-Raising Flour *
  • 140 g Sultanas
  • 140 g SuperValu Butter
  • 20 g SuperValu Goodness Mixed Nuts chopped finely
  • 20 g SuperValu Ground Almonds
  • 1 - SuperValu Lemon juice and zest


  • 225 g SuperValu Icing Sugar
  • 1 - SuperValu Lemon zest and juice


  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.

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