Print
Healthy Carrot Cake Muffins with Cream Cheese Frosting

Healthy Carrot Cake Muffins with Cream Cheese Frosting

Fragrant and sweet flavored, healthy Carrot Cake Muffins with Cream Cheese Frosting are perfect spring / Easter dessert. These whole grain and refined sugar-free muffins are loaded with chopped walnuts, shredded carrots and beautiful spices - very nutritious and low-calorie. Rustic, delicious, and completely addictive.

Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 327 kcal
Author Natalie

Ingredients

OR THE MUFFINS:

  • 2 cups whole grain flour I used Spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Ceylon cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs room temperature
  • 3/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut oil melted and cooled
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups carrots finely shredded
  • 1 teaspoon ginger freshly grated
  • 1/2 cup walnuts roughly chopped
  • 1/2 cup dried raisins

FOR THE FROSTING:

  • 8 ounces cream cheese softened
  • 2 tablespoons honey or maple syrup

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 375ºF. Spray the insides of the muffin pan with cooking spray or line it with paper liners.

  2. In a medium bowl, mix together dry ingredients - the flour, baking soda, baking powder, salt, cinnamon, cardamon and nutmeg, set aside.
  3. In a large bowl with a whisk or hand mixer on medium speed, combine the coconut sugar, coconut oil, and syrup. Beat in the Greek yogurt until fully combined – about 1 minute. Add the eggs and vanilla extract. Beat well.
  4. Stir the dry ingredients into the wet ingredients until well combined.
  5. Fold in the finely shredded carrots, freshly grated ginger, raisins, and walnuts. The muffin mixture will be thick.
  6. Pour the mixture into prepared muffin pans. Fill muffin tins 3/4 full.
  7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.

  8. Remove from the oven and let cool completely on a baking rack.
  9. Make the frosting by combining the cream cheese and syrup until smooth. Spread onto cooled muffins. Topp it with chopped walnuts.

Recipe Notes

As a measure I used UScup (240ml).

Nutrition Facts
Healthy Carrot Cake Muffins with Cream Cheese Frosting
Amount Per Serving (1 muffin)
Calories 327 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 51mg17%
Sodium 286mg12%
Potassium 330mg9%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 16g18%
Protein 7g14%
Vitamin A 3730IU75%
Vitamin C 1.6mg2%
Calcium 84mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.