Carrot-Coconut Muffins with Cream Cheese Frosting
I have been thinking of making a carrot cake for some time, never getting around to actually doing it. I thought maybe making carrot muffins would get this out of my culinary “system”. We’ll see how it goes.
These muffins are moist and not too sweet, letting the rich and creamy topping take a prominent role. I used the same topping for vanilla cupcakes I made a couple of days later.
1 3/4 cups flour
1/2 cup quick cooking (not instant) rolled oats
1/2 cup sugar
1 tablespoon baking powder
A pinch of salt
1/3 cup canola oil
1 cup milk
1 large carrot, peeled and grated
1/3 cup grated unsweetened coconut
Place dry ingredients in a bowl (flour, rolled oats, sugar, baking powder and salt).
In another bowl combine egg, oil and milk.
Add the egg mixture to the flour mixture and stir with a spatula only until combined.
Add the shredded carrot and coconut and fold in with a spatula. Do not over mix the batter.
Spoon batter into muffin cups using an ice cream scoop.
Bake at 375°F until cooked through, about 20-25 minutes or until the top springs back when lightly pressed.
Let cool, then top with vanilla cream cheese topping.
Vanilla cream cheese frosting:
1 package cream cheese (8 oz), room temperature
1 stick butter, softened
1 cup powdered sugar, sifted
2 teaspoons vanilla extract
Place cream cheese in the bowl of a stand mixer with a paddle attachment and mix to soften.
Add butter and mix until incorporated.
Add the sugar while mixing on low speed.
Add vanilla and give it a final stir with a spatula.
Transfer to a piping bag and use to frost the cooled cupcakes.