Carrot Muffins with Coconut Whip

Healthy non-dairy muffins packed with carrots and topped with coconut whipped cream.

carrot muffins with coconut whip

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.

carrot muffins with coconut whip

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 with coconut whip

Serves: makes 10 muffins
  • 8 oz. carrots (chopped and peeled)
  • 1 egg
  • ⅓ cup sugar
  • ¼ cup applesauce
  • ½ teaspoon vanilla extract
  • ¼ cup coconut oil
  • ½ cup all purpose gluten free blend (or all purpose flour)
  • ½ cup whole spelt flour (or oat or whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
coconut whip:
  • can of full fat coconut milk, refrigerated overnight
  • a few tablespoons of maple syrup or sifted powdered sugar
  1. Preheat oven to 350 degrees and grease a muffin tin.
  2. 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.
  3. In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).
  4. Pour wet ingredients into the dry and gently fold together. Don't over mix.
  5. Scoop batter into the greased muffin tin - approx ⅓ cup batter per muffin.
  6. Bake for 15-18 minutes, use a toothpick to check for doneness. Don't over bake.
  7. Let cool completely before frosting.
  8. Make the coconut whip by carefully opening the coconut milk can and scooping off the thick solidified part on the top. Don't move or shake the can too much, it's important that the solid and liquid parts stay separate. (save the liquid part for another use). Whisk the solid part vigorously by hand (or in a mixer). Add maple syrup or powdered sugar to make it as sweet as you like. Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon.

or for cream cheese frosting, see this recipe 



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Rachel Cantin

    Amazing recipe!!

  2. Veronica

    Could you post the nutrients of this too? like proteins, carbs, fats, kcals , if possible ?

  3. Julie

    Hi, these look great, but are not gluten-free. Spelt has gluten.

  4. Lauren

    Does coconut flour work in this recipe? I just bought a 4 lb bag!

  5. Mary

    Great recipe! Very moist and tastes great without the whipped cream on top. Thank you!

  6. Anna

    I made these muffins a few days ago and WOW. They are spectacular. These are seriously the most delicious carrot cake muffins (or any form of carrot cake) I’ve ever had. Thanks so much for the recipe!

    • Jeanine Donofrio

      you’re welcome, I’m so glad you liked them!

  7. Sandra

    I did only the whip for the moment and it is delicious! But i was wondering what do you do with the coconut liquid? And is it oil or water? Thank you!

    • jeanine

      It’s mostly water (coconut flavored)… the easiest thing is to save it for smoothies, I sometimes incorporate it into coconut soups (with another full can).

  8. Kathy

    wow these are really easy and super delish….when I first separated the coconut liquids and solids I was definitely skeptical BUT WOW it whips up by hand very quickly and nicely I cant wait for my family to get home from skiing to try these…bonus points for me and THANK YOU LOVE AND LEMONS I have tried a lot of your recipes and love them ALL you make me look like a superstar to all my friends and family…lol

    • jeanine

      So glad you liked these, thanks!!

  9. Marti

    How long will the whipped coconut topping stay firm; can it sit out for an hour or so or travel in a bowl to be used once the food arrives & is set out?

    • jeanine

      Hi Marti, I’m not exactly sure, it’s pretty light and airy – I’d try to keep it refrigerated and use it as quickly as possible. (Next time I make it I’ll give it a leaving-out/traveling test).

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.