Description
Carrot Muffin that’s got all The Goods.
Ingredients
Scale
Frosting
- 8 oz. cream cheese
- 8 oz. mascarpone
- 4 tsp. orange zest
- 4 Tbls. honet
Muffin Mix
- 2 cups whole wheat pastry flour
- 2.5 tsp baking soda
- 1.5 tsp cinnamon
- 1/4 tsp cardamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/2 cup unsweetened shredded coconut, toasted
- 1/2 cup walnuts, toasted and roughly chopped
- 1/2 cup pineapple, diced
- 1/2 cup unsalted butter
- 3 large organic eggs
- 1/2 cup light brown sugar
- 1/2 tsp. vanilla extract
- 1/2 cup rasins
- 2 cups carrot, grated
Instructions
Frosting
- Cream together cream cheese, mascarpone, orange zest, and honey.
Muffin Mix
- Sift flour, baking soda, cinnamon, cardamon, ground ginger, and salt.
- Mix in walnuts and coconut.
- With an electric mixer in a separate bowl, cream butter, eggs, brown sugar, and vanilla.
- Stir in rasins, diced pineapple, and carrot to the wet ingredients.
- Combine wet and dry ingredients.
- Grease muffin tin and fill each cup 3/4 full of carrot muffin batter.
- Place in the center rack of oven for 20-25 minutes, or until tooth pick comes out clean.
- Remove and let cool for 5 minutes in muffin tin, then remove and place on cooling rack.
- Frost once completely cooled.
- Enjoy & repeat.
- Prep Time: 30 mins
- Cook Time: 45 mins