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Tomato Soup Carrot Spice Muffins (Gluten Free & Allergy Friendly)


FULL POST W/ ADDITIONAL PHOTOS: {Photos and recipe are the property of Keeley McGuire.}
This recipe is a play on the old classic "Tomato Soup Cake" but made gluten free & allergy friendly into a packable muffin for lunches or snacks.

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Rate this recipe 4.3/5 (10 Votes)


  • 1 1/2 cups gluten free all-purpose flour
  • 1/4 teaspoon xantham gum, optional
  • 1 cup Pacific Foods Creamy Tomato Soup
  • 1/2 cup carrots, shredded
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 2 tablespoons softened cream cheese
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla


Servings 6
Preparation time 10mins
Cooking time 32mins
Adapted from


Step 1

Preheat oven to 350°F. Lightly grease muffin pan and set aside.

In a mixer or food processor with mixing blade, cream together the butter and sugar.

Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients.
With mixing blade still on, slowly add the flour to incorporate into the batter.

Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing.

Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon.

Bake for approximately 22 to 25 minutes. Check doneness with a toothpick.

Cool complete before glazing.

To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.

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