CARROT CAKE MUFFINS

A Healthier Take on Decadent Carrot Cake

Back in 2021 I went to Miami with my family and had a Vegan Carrot Muffin that might have single handedly changed my life. Well.. not actually but I have been thinking about it almost every day since. I finally decided it was time for me to make my own version… except not vegan.

The thing that I loved about this Carrot Muffin in particular was that it was light, fluffy and dare I say… moist. It was so light that I did not feel any guilt after eating it, so of course I ate two. This particular carrot muffin did not have any chopped nuts either which I enjoyed because I am not a fan of chopped nuts in baked goods. Don’t worry though, if you’re into nuts you can definitely add them in!

A healthier sweetener

In an effort to make these muffins a little healthier, I used Brown Coconut Sugar instead of traditional Granulated Sugar. If you are wanting to use regular sugar, or if you can not find Brown Coconut Sugar at your local store, you can easily swap the 1 cup of Coconut sugar for 1/2 Cup Dark Brown Sugar and 1/2 Cup Granulated sugar.

This will still give you that deep molasses flavor from the Brown Sugar while balancing it out with the Granulated Sugar.

Coconut sugar is less processed than traditional granulated sugar, however it is still sucrose because it comes from the sap of a coconut palm tree so the taste is relatively undetectable. I do not find the flavor as deep as a regular Brown sugar though which is why I suggest using both Granulated and Brown sugar if you are substituting.

Why Applesauce?

Carrot cake is traditionally a very moist cake due in part to the water that is retained in the carrots, as well as a lot of recipes calling for some form of oil, usually vegetable oil.

In order to maintain the moisture in the cake without using oil, I made the swap to 1/4 cup Greek Yogurt and 1/4 Cup of Applesauce. These are just slightly healthier alternatives that I find do not alter the taste of the final result.

If you do not wish to use these, feel free to do 1/4 Cup of Sour Cream and 1/4 cup of Vegetable Oil.

How to Bake with Carrots

When making this recipe, I used pre-shredded carrots from the grocery store rather than shredding my own. If you are doing this, make sure to soak your carrots in warm water for about 30 minutes before you intend to make this recipe. This is just to draw out some excess moisture and allow the carrots to fold into the batter easier.

The best thing to do, however, would be to get 2-3 large carrots and grate them using the small side of a cheese grater. This will allow for the freshest taste in the muffins and also bring out the most moisture. Whichever method you use, the taste will be relatively the same, but the texture will be slightly more pleasant if you shred the carrots yourself.

Is this a Muffin or Cupcake?

One thing about me is I LOVE enhancing traditional muffins with either a glaze, frosting or crumb topping. While this step is completely optional, I think layering different textures always helps to slightly elevate desserts.

I decided that a Cream Cheese Frosting would pair best with this muffin, but then does that make it a cupcake? I’m not sure but for some reason muffin sounds healthier so that’s what we are going with.

The Cream Cheese Frosting is super simple having just 4 Ingredients: Cream Cheese, Powdered Sugar, Vanilla Extract, Whole Milk.

How to Store your Muffins

These muffins are super quick and simple to make on the same morning that you are hosting people or intend on eating them. That said, I know how crazy life can get and it is nice to have a sweet treat to grab as you run out the door so these are the best ways to store your muffins to keep them fresh:

If you do not put the cream cheese frosting on the muffins, you can just store them at room temperature in an airtight container for up to 3 days or you can wrap them in plastic wrap and freeze them for up to 1 month.

If you do end up frosting them with the Cream Cheese Icing, it is important that you store them in an airtight container in the refrigerator for 4-5 days. The refrigerator will ensure that the cream cheese does not spoil.

In the past I have made a big batch of muffins and frozen them, then when the time comes to serve them I just take them out of the freezer and let them come to room temperature for a few hours before making my icing to put on top of them.

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I know that is a lot of information so I will stop rambling and let you make this delicious recipe now but as always, if you have any questions please leave a comment below and I will be happy to help out!

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-RECIPE-

Makes approx. 12 muffins

INGREDIENTS:

• 1 Cup Brown Coconut Sugar

• 1/2 Cup Whole Milk

• 1 Whole Egg

• 1/4 Cup Applesauce

• 1/4 Cup Greek Yogurt

• 2 tsp Vanilla Extract

• 1 1/2 Cup Shredded Carrots (About 2-3 full size carrots)

• 1 1/2 Cup All-purpose Flour

• 2 tsp Cinnamon

• 1/4 tsp Nutmeg

• 1/2 tsp Ground Ginger

• 1/4 tsp Cloves

• 1/2 tsp Salt

• 2 tsp Baking Powder

• 1/2 tsp Baking Soda

FOR THE FROSTING:

• 1 stick (8 oz) softened Cream Cheese

• 3/4 Cup Powdered Sugar¹

• 2 tbsp Whole Milk

• 1 tsp Vanilla Extract

INSTRUCTIONS:

1. Preheat your oven to 350°F and line a cupcake tray with 12 cupcake liners.

2. In a medium bowl, Whisk together the Milk, Egg, Coconut Sugar, Vanilla Extract, Greek Yogurt and Apple Sauce.

3. Once the wet ingredients are combined, slowly fold in your shredded carrots² and set aside.

4. In a large bowl, whisk together the All-Purpose Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Ginger and Cloves.

5. Slowly fold the wet ingredients into the dry, just until combined³

6. Using a medium sized Ice Cream scoop or 1/4 cup, scoop your batter into your prepared cupcake pan.

7. Bake at 350°F for 18-22 minutes, or until a toothpick in the center comes out clean.

8. Remove muffins from the oven and let them cool for 5 minutes before removing from the pan to cool completely.

9. While the muffins are cooling, it is time to make the frosting. In a medium bowl using a hand mixer, cream together the Cream Cheese, Vanilla, Powdered Sugar and Whole Milk until it appears light and fluffy.⁴

10. Once the muffins have cooled completely, using a piping bag⁵ or spoon, frost the top of the cupcakes and sprinkle with cinnamon and enjoy. (See note on storage).

1. I used traditional powdered sugar but if you want a healthier option, you can get a powdered coconut sugar that you can directly substitute.

2. If using store-bought shredded carrots, let them soak in warm water for 30 min - 1 hour before using to help them soften up.

3. Over-mixing will result in your muffins being tough rather than light and airy.

4. You may need to add slightly more milk or powdered sugar to get the consistency you want. I personally find that the 2 Tbsp of milk and 3/4 Cup Powdered sugar works well but up to you!

5. If you do not have a piping bag, you can use a ziplock bag and just cut off the end.

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I hope you enjoyed this recipe! Subscribe to get notified when a new one drops and if you make this make sure to share and tag me on social media so I can see your incredible creations!