Method
1. Pre-heat oven - 175°C
2. Grease a clean mini muffin pan
3. Add gluten-free flour, baking soda, gluten-free baking powder and salt to a clean medium bowl
4. Whisk briefly until combined then set aside
5. Add granulated sugar and egg
6. Mix together until combined
7. Add olive oil and vanilla extract to the batter
8. Beat until smooth
9. Transfer dry ingredients to batter and beat until blended
10. Add carrot to the batter and mix until combined
11. Spoon batter into mini muffin pan
12. Bake until springy to touch - 15 min, 175°C
13. Transfer onto cooling rack
14. Add unsalted butter, cream cheese, vanilla extract and powdered sugar to the large mixing bowl
15. Beat until smooth - high speed
16. Frost muffins