These Carrot “Cake” muffins are healthy enough for breakfast and yummy enough as cupcakes.
You can add more sugar if you want them sweeter (depending on your crowd) but I used Siggi’s vanilla yogurt which also has sugar in it so that combined with 1/2 cup of coconut sugar makes them sweet enough for me, not to mention the cream cheese frosting.
If you are making these as muffins you can always omit the frosting but the frosting is pretty amazing with these, just saying :).
Recipe
Yields 12 cupcakes
1 1/2 cups of white whole wheat flour (all-purpose flour or gluten-free 1:1 flour also works)
2/3 cups of coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
1/2 cup of vanilla Greek or Skyr yogurt (I used Siggi’s vanilla)
1 1/2 cups of freshly grated carrots
2/3 cup of coconut oil, melted but not hot
2 eggs
For the frosting you will need:
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
Directions
Preheat oven at 350 degrees Fahrenheit. Beat eggs in a medium sized bowl then mix in grated carrots + oil and yogurt. Mix all dry ingredients together in a separate medium sized bowl. Then add dry to wet ingredients mixing until evenly incorporated without over mixing.
Grease a muffin tin or use liners (I recommend the liners so they hold better). Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 18-20 minutes or until clean when running a toothpick through the middle. Let the cupcakes cool before frosting.
For the frosting, blend the cream cheese and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Add more sugar to your liking. Using a pastry spatula or butter knife, spread on the frosting to each of the muffins. Optional, sprinkle with crushed walnut pieces (you can crush them in a plastic bag by beating them with the handle of a butter knife).
If you try this recipe, be sure to post and tag me on Instagram @fitgreengal
Xoxo
Marisa
