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.
PrintCalifornia 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. cream cheese
- 8 oz. mascarpone
- 4 tsp. orange zest
- 4 tbsp. honey
- 2 cups whole wheat pastry flour
- 2.5 tsp baking soda
- 1.5 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 cup walnuts, chopped
- 1 cup shredded coconut
- 1 cup raisins (optional)
- 1 cup crushed pineapple, drained
- 1 cup grated carrots
- 3/4 cup brown sugar
- 1/2 cup 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
These look great and I’m looking forward to eating one! The recipe doesn’t state how much pineapple to use though?