These Carrot Cake Muffins have a rich depth of flavor - They are scrumptious as-is or can be topped with a simple cream cheese frosting for a delightfully balanced dessert.
Carrot Cake Muffins
Yields: 24 muffins | Prep + Cook Time: 1 hour
Ingredients:
1 ½ cups sugar
½ cup molasses (or dark brown sugar)
1 ½ cups avocado oil
4 large eggs
2 cups all purpose flour (or 1:1 gluten-free baking flour)
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon cardamom
¼ teaspoon kosher salt
2 ½ cups finely grated carrots
½ cup roughly chopped pecans
½ cup shredded, unsweetened coconut
Instructions:
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Preheat oven to 350°F (175°C) - prep the muffin tins with liners.
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In a large bowl, combine the sugar, molasses, and oil. Add the eggs, one at a time, whisking into the sugar-oil mixture until fully combined.
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In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, cardamom, and salt. Slowly add the sifted ingredients to the wet mixture, stir until smooth.
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Add carrots, pecans, and shredded coconut, stirring only until all the ingredients are evenly incorporated.
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Evenly distribute batter into the lined muffin tins. Leave ½" between the batter and the top of the muffin liner.
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Bake for 18-20 minutes, or until the tops are lightly golden. Insert a toothpick into the center of the muffin. If it comes out clean, they’re ready!
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Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
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Once cooled, enjoy them just as they are or top them off with a simple cream cheese frosting. Enjoy!