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.
Servings: 12 muffins
Calories: 327kcal
Ingredients
OR THE MUFFINS:
- 2 cups whole grain flour I used Spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- 1 teaspoon Ceylon cinnamon
- ½ teaspoon cardamom powder
- ¼ teaspoon ground nutmeg
- 3 large eggs room temperature
- ¾ cup coconut sugar
- ¼ cup pure maple syrup
- ½ cup extra virgin coconut oil melted and cooled
- ⅓ cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups carrots finely shredded
- 1 teaspoon ginger freshly grated
- ½ cup walnuts roughly chopped
- ½ cup dried raisins
FOR THE FROSTING:
- 8 ounces cream cheese softened
- 2 tablespoons honey or maple syrup
Instructions
- 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.
- In a medium bowl, mix together dry ingredients - the flour, baking soda, baking powder, salt, cinnamon, cardamon and nutmeg, set aside.
- 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.
- Stir the dry ingredients into the wet ingredients until well combined.
- Fold in the finely shredded carrots, freshly grated ginger, raisins, and walnuts. The muffin mixture will be thick.
- Pour the mixture into prepared muffin pans. Fill muffin tins ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Remove from the oven and let cool completely on a baking rack.
- Make the frosting by combining the cream cheese and syrup until smooth. Spread onto cooled muffins. Topp it with chopped walnuts.
Notes
As a measure I used UScup (240ml).
Nutrition
Serving: 1muffin | Calories: 327kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 286mg | Potassium: 330mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3730IU | Vitamin C: 1.6mg | Calcium: 84mg | Iron: 1.3mg