Spring is in the air (at least, here in Austin it is), and I’ve been getting non-stop carrots in my Farmhouse Delivery box. Which means one thing to us… carrot cake. This time, in muffin form.
I topped these with coconut whip lightly sweetened with maple syrup. It’s airy, yet creamy… much less indulgent than a more traditional cream cheese frosting, but it was exactly what I was in the mood for this time. With a dusting of cinnamon on top.
CARROT MUFFINS:
makes 10 muffins
8 oz. carrots (chopped and peeled)
1 egg
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose gluten free blend (or all purpose flour)
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees and grease a muffin tin.
Place carrots in food processor and pulse a few times until they are grated. Add in the egg, sugar, applesauce, vanilla and coconut oil and blend until combined.
In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).
Pour wet ingredients into the dry and gently fold together. Don’t over mix.
Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.
Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.
Let cool completely before frosting.
COCONUT WHIP:
- can of full fat coconut milk, refrigerated upside down (overnight)
- a few tablespoons of maple syrup or powdered sugar
Open the coconut milk and scoop the thick solidified part off the top. (save the rest for another use). Whisk vigorously by hand (or in a mixer). Add maple syrup or powdered sugar to make it as sweet as you prefer.
Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon.
optional step: add a drizzle of maple syrup on top.
or for cream cheese frosting, see this recipe
Other posts you may enjoy...
-
healthy carrot cake -
vegan carrot cake jars -
carrot & oat cranberry cookies -
almond & cinnamon coffee cake -
coconut loaf -
pumpkin bread pudding
It’s felt like spring is in the air here too and it’s definitely worth celebrating. These muffins look like the perfect way to do just that.
ahhh, these look so cute and I love the coconut whip recipe…must try soon!
YUM! these look so delicious and perfect for the creeping warm weather. Will definitely be making these for the nextime a friend comes to visit
Spring was in NYC for about 24 hours and now totally gone, but I still would like to make these muffins. Love the idea of a coconut cream icing!
-Dana
Pingback: Monday: Newsy Snacks For Busy People | justb.
Yay! I have been looking for a carrot muffin recipe that wasn’t super-duper sweet or too heavy handed with all-spice and cloves and such. This may be it!
Looks delicious as always! And its great to have a healthy spin on a carrot cake! Springtime, here we come.
Thanks Sarah! Here’s to spring
In feb…
Yum! Your baked goods always look so delicious!
Thanks Sarah! I try!
Wow Jeanine! These carrot muffins look so inciting, and coconut whipped topping! Sounds perfect.
thanks Tina!
I adore the overhead shot. The coconut whipped frosting looks fabulous plopped on top and I love how they each look slightly different. YUM.
ha, I don’t think I’d be able to make them all look the same even if I tried
it’s messy “frosting” for sure…
Carrot cake is my FAVORITE. I love that you used the coconut milk as the topping. I like a light whipped topping. This sounds perfect!
It’s our favorite too
these look tasty…..
These look so fun! I have seen the idea for coconut whipped cream in a few places and it looks so interesting! We will have to try this
These look lovely! And, I am terribly jealous of your springtime and non-stop carrots. We are in winter for another 2 months! Alas. Love your photos, as always.
Made these muffins today but instead of cinnamon I substituted 1/2 tsp. of grated ginger and 1/2 tsp. of ground ginger. Left off the whipped topping this time as I made them for my work lunches. Next time. Tried one and they are delicious!
I love this combination – Jeanine, and I love that those cupcakes are so petite and pretty. We get loads of carrots in our CSA, but I’ve yet to bake with them – guess we know what I’ll be doing this weekend!
The coconut whip sounds amazing. I love carrot cake – really want to try it with the coconut oil instead of dairy.
Spring still seems a long way away at least in Switzerland (it was lightly snowing yesterday) but the muffins look delicious and definitely bring a breeze of spring to the kitchen
These are so cute! I love the coconut whip idea — I’ve seen this a few places lately and would love to try it out. So fun!
Yes. This is exactly what I want to make with my 5-lb bag of carrots! And I still have yet to make “whipped cream” from coconut cream, but I’m excited for this since I’ve never liked the heavy cream cheese frosting that normally goes with carrot cake.
I hope you like it, it’s so light… and so easy to whip up in no time.
Pingback: a week of ingredients | aneelee
Pingback: Friday Ramblings | Some Favorite This Week - Thrifty Veggie Mama | Thrifty Veggie Mama
Pingback: Friday Faves | Blueberries & Basil