This muffin has got it all. When looking for my ideal carrot cake I added all my favorites: walnuts, rasins, coconut, cardamon, cinnamon, etc. Not a fan of rasins? Leave them out. Not a fan of coconut? Save it for someone else. The pineapple on the other hand needs to be given a try. It adds a sweetness and moisture that takes this mix over the top.
Other ways I transformed a super sweet carrot cake to a hearty carrot muffin were using whole wheat flour and a low amount of sugar. The whole wheat flour adds a hearty density and a hint of sweetness that keeps your energy flowing long after savoring this little treat. The low amount of sugar came from the pure fact that it was not needed. Though disguised with a cap of frosting, this carrot muffin is sure to be as satisfying as a breakfast treat as an after dinner sweet.
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California Love- The Goods Carrot Muffin
- Total Time: 55 minutes
- Yield: 12-16 muffins 1x
Description
These hearty carrot muffins are packed with walnuts, coconut, and pineapple, offering a delightful balance of sweetness and spice, topped with a creamy orange zest frosting.
Ingredients
- 8 oz. (225 g) cream cheese
- 8 oz. (225 g) mascarpone
- 4 tsp. orange zest
- 4 tbsp. (60 ml) honey
- 2 cups (480 ml) whole wheat pastry flour
- 2 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 cup (240 ml) walnuts, chopped
- 1 cup (240 ml) shredded coconut
- 1 cup (240 ml) raisins (optional)
- 1 cup (240 ml) crushed pineapple, drained
- 1 cup (240 ml) grated carrots
- 3/4 cup (180 ml) brown sugar
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, sift together the whole wheat pastry flour, baking soda, cinnamon, cardamom, ground ginger, and salt.
- Stir in the chopped walnuts and shredded coconut. If using, add the raisins.
- In another bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the crushed pineapple and grated carrots until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the frosting by creaming together the cream cheese, mascarpone, orange zest, and honey until smooth and fluffy.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Once cooled, frost the muffins with the cream cheese mixture and serve.
Notes
- Feel free to omit the raisins or coconut if you prefer.
- The pineapple adds essential moisture and sweetness, so it’s recommended to keep it.
- These muffins can be stored in an airtight container for up to 3 days.
- They make a great breakfast or dessert option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 35
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Frequently Asked Questions
Do I really need the crushed pineapple, or can I skip it?
The article and notes both say the pineapple should not be skipped — it adds sweetness and moisture that “takes this mix over the top” and is the ingredient the author most wants first-timers to try. The raisins and coconut are explicitly listed as optional; the pineapple is not.
Why does the recipe use whole wheat pastry flour instead of all-purpose?
The article explains this was a deliberate move to transform a super-sweet carrot cake into a “hearty carrot muffin” — the whole wheat pastry flour adds density and a hint of its own sweetness, which lets the recipe get away with less added sugar than a typical carrot cake. Pastry flour is specified (not regular whole wheat) to keep the crumb from becoming too heavy.
What is the frosting made from, and how is it different from a standard cream cheese frosting?
The frosting combines 8 oz of cream cheese with 8 oz of mascarpone, 4 tsp of orange zest, and 4 tbsp of honey — no powdered sugar. The mascarpone gives a lighter, silkier texture than an all-cream-cheese frosting, and the orange zest and honey brighten the flavor rather than just adding sweetness.
These look great and I’m looking forward to eating one! The recipe doesn’t state how much pineapple to use though?