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Dessert for 12

Carrot Cake Muffins

Whole wheat muffins mix carrots, applesauce, raisins, coconut, and walnuts before baking under a cream cheese glaze.

$0.42per serving $
30 minstart to table
12servings

AmericanVegetarianBudgetDessertsBack to school

Ingredients

  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup finely shredded carrots
  • 1/2 cup pure maple syrup
  • 1/3 cup natural unsweetened applesauce
  • 1 egg
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts or pecans
  • 4 oz light cream cheese
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp almond milk

Steps

  1. Heat the oven to 375 F and line a 12-cup muffin pan.
  2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Whisk the carrots, maple syrup, applesauce, egg, olive oil, vanilla, and milk in another bowl.
  4. Stir the wet mixture into the dry mixture, then fold in the coconut, raisins, and nuts.
  5. Divide the batter among the muffin cups and bake for 18 minutes, until a toothpick comes out clean.
  6. Beat the cream cheese, powdered sugar, vanilla, and almond milk together, then spread it over the cooled muffins.

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