Whether enjoyed for breakfast, brunch, or as a sweet treat any time of the day, these carrot cake muffins are unbelievably moist and irresistible.
Prep Time: 20 | Total Time 44 min | Serves: 20-24
Ingredients
2 cups of my homemade spiced cake mix, which includes
1 ¼ cups All-purpose Flour
1 cup Brown Sugar
2 tbsp Cornstarch
2 Tsp Baking Powder
¼ tsp Kosher Salt
½ tsp Freshly Grated or Ground Ginger
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ground Cloves
Carrot Cake Muffins
2 cups of my Homemade Spiced Cake Mix recipe
3 large beaten Eggs
½ cup Unsweetened Applesauce
½ cup Low-fat Buttermilk
2 cups Shredded Carrots
1 cup drained Crushed Canned Pineapple
½ cup Raisins
½ cup Chopped Pecans
⅓ cup Low-fat Cream Cheese
1 ½ cups Powdered Confectioners Sugar
Instructions
Step 1
Preheat the oven to 350° F.
Step 2
Prepare 2 muffin tins by greasing with healthy plant-based butter substitute (my favorite is Earth Balance) and then lightly coat with flour.
Step 3
Add spiced cake mix to a large bowl. Then add the eggs, applesauce, and buttermilk. If you don’t have buttermilk it's easy to make your own - add 1 teaspoon vinegar to the ½ cup of milk and let sit at room temperature for a few minutes.
Step 4
Beat with an electric mixer. Then fold in (using a spatula) the carrots, pineapple, raisins and a ¼ cup of the pecans. Divide batter among the 2 muffin tins. Bake for 20-25 minutes or until a toothpick comes out clean.
Step 5
Makes 20-24 muffins. Allow to cool completely.
Step 6
For frosting, in a medium sized bowl using an electric mixer on low speed beat the cream cheese until smooth. Then add powdered sugar to the cream cheese and beat again until smooth. Use approximately 2 tsp of frosting per muffin. The frosting may seem more like a glaze but that is only because the amount of sugar has been reduced. Sprinkle with remaining pecans and devour!
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