Carrot Cake Muffins

It is a healthy and perfect treat for everyone on Thanksgiving day. Made with grated carrots and topped with cream cheese frosting. Best of all, these muffins are adaptable, they can be made as a vegan option.

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Prep Time 30

Cook Time 30

Total Time 1

Course Muffins

Cuisine American

Servings Muffins

Calories 3438 kcal

Ingredients

Batter mixture:

4 medium carrots grated
1 1/5 cups all-purpose flour
2 tbsp yogurt see notes for vegan substitute
3 medium eggs
1 tbsp baking powder
½ tsp baking soda
1 tbsp cinnamon ground
¼ tsp ginger ground
8 tbsp brown sugar
¼ tsp kosher salt
4 oz. walnuts chopped, toasted
4 oz. applesauce unsweetened

Cream cheese

12 oz. cream cheese at room temperature
4 oz. yogurt
3 oz. confectioners' sugar
3 tbsp sugar granulated

Instructions

Preheat the oven to 375°F and grease the muffin tin.

To make the batter:

In a medium bowl, mix the all-purpose flour, baking soda, baking powder, cinnamon, ginger, and salt. Set them aside.
In a separate mixing bowl, beat the eggs then add the applesauce, yogurt, brown sugar, granulated sugar, grated carrots, and walnuts. Mix until combined.
Combine the egg mixture and flour mixture until everything is incorporated.
Scoop the batter then set it on the prepared muffin tin, and repeat to the remaining batter.
Bake for at least 25 minutes. Remove from the oven and allow cool.

Cream cheese frosting:

In a mixing bowl, mix all the ingredients of cream cheese frosting until smooth and creamy. Add a little amount of water, if needed.
Over a cooled muffin, top and spread the prepared cream cheese frosting. Enjoy!

Notes

Restoring Tips

Best of all, you can make these carrot cake muffins in advance, as I always do with this recipe. Use airtight plastic wrap for up to 3 days in the refrigerator. To freeze the unfrosted carrot cakes, allow them to sit for up to 2 months.

Vegan Substitute

Cream cheese and yogurt: It's either homemade or store-bought; when using store-bought, look for non-dairy or dairy-free.
Sugar: I highly suggest using raw sugar. It's also a natural sweetener you can use in these carrot cake muffins.
Eggs: The best vegan substitute for this is flax seeds; just stir them into water.

Nutrition

Calories: 3438kcalCarbohydrates: 418gProtein: 79gFat: 211gSaturated Fat: 83gPolyunsaturated Fat: 62gMonounsaturated Fat: 47gTrans Fat: 0.1gCholesterol: 855mgSodium: 3931mgPotassium: 2562mgFiber: 24gSugar: 175gVitamin A: 46275IUVitamin C: 18mgCalcium: 1674mgIron: 17mg

Keyword carrot cake, cream cheese, healthy baking goods, holiday recipe, muffins recipe, vegan option

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