Description
These moist, delicious carrot cake muffins will appeal to all kinds of taste buds. They taste exactly like the carrot cake we all know and love, with half the work, calories and fat!
Ingredients
Scale
- 1 1/2 Cups Carrots, peeled and finely grated
- 1/2 Cup Walnuts, chopped
- 1/2 Cup Raisins
- 1/2 Cup Brown Sugar
- 1/2 Cup Unsweetened applesauce
- 2 Large Eggs
- 1/2 teaspoon Vanilla extract
- 1 Cup White Whole Wheat flour (King Arthur makes one)
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt, fine
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Pumpkin Pie Spice (or nutmeg)
For cream cheese icing:
- 4 oz. Cream cheese, softened at room temperature
- 2–3 Tablespoons Powdered sugar
- 1 Tablespoon Milk
- Walnuts or pecans finely chopped for rolling or topping
Instructions
For the muffins:
- Preheat the oven to 350° F.
- Line a muffin tin with liners (paper or silicone)
- In a bowl, mix the carrots, walnuts and raisins together.
- In another bowl, using a hand mixer or by hand, mix the sugar and applesauce together until well blended.
- Add the eggs, one at a time until fully incorporated. Add the vanilla and continue mixing for about 30 seconds.
- In a large bowl combine the flour, baking soda, salt, cinnamon and pumpkin spice (or nutmeg) together.
- Add the wet ingredients to the flour and stir until combined.
- Last, add the carrots, nuts and raisins to the mixture and stir to combine.
- Fill each muffin tin about 3/4 full and bake approximately 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before frosting.
For the cream cheese frosting:
- Using an electric hand mixer, beat the cream cheese, powdered sugar and milk together until smooth, about 1-2 minutes.
- Frost the cooled muffins with about 1 Tablespoon cream cheese and top with nuts if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
