Carrot-Coconut Muffins with Cream Cheese Frosting

June 14, 2017 Published by Dina 6 Comments

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.



Ingredients:


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 egg

1/3 cup canola oil

1 cup milk

1 large carrot, peeled and grated

1/3 cup grated unsweetened coconut


Directions:


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:


Ingredients:

1 package cream cheese (8 oz), room temperature

1 stick butter, softened

1 cup powdered sugar, sifted

2 teaspoons vanilla extract

Directions:

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.

 




 

 

6 Comments

  • Vanessa says:

    Hello could I use whole wheat flour?

    • Dina says:

      Hi Vanessa, I haven’t made this recipe with whole wheat flour (probably should), but I am sure it will work. My understanding is that when you substitute whole wheat for white you reduce the amount of flour a little because whole wheat is heavier and denser than white. I suggest perhaps 1 1/2 cups whole wheat flour instead of 1 3/4 white. I hope this works but as in all cooking and baking, it’s trial and error that gets the best results. I hope this helps. Thanks for the comment.

  • Marisa says:

    I am going to do these tomorrow even though Glen won’t be pleased I could do with some sweet stuff in the afternoon thank you for posting such inspiring food makes me feel good just to see it,,lots of love ,,me

    • Dina says:

      Hi Marisa, thank you, I hope they worked out for you. If you want a little less of the rich topping then spread a thin layer over the top of the muffin. Talk soon.

  • Dina, I wish I could pluck one of these right off my screen. They look delectable. I love carrot cake, and the coconut and oats must give these muffins a great texture.

    • Dina says:

      Hi colleen, I hope you are having fun with your garden this season, I look forward to seeing on your blog what you make with what you grow. Thanks for the comment here, these muffins went pretty quickly, especially because of the topping. Thanks for dropping by.

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