When people think of carrot cake, they often think that just because carrots are used, it won’t taste good. However, that’s NOT true! Most carrot cake is super sweet and there is A LOT of sugar involved. This recipe for carrot cake muffins is a healthy one…or healthier one.
So since Orthodox Easter is this weekend and you know, carrots have something to do with bunnies and bunnies are related Easter, so that’s why I made carrot cake muffins! Weird connection, right?
In reality, I just made them because I wanted something sweet, yet not too unhealthy because we’re all still stuck in quarantine.
These muffins are on the healthier side because they don’t use much sugar. Most recipes that I have come across for carrot cake include tons of sugar so I was avoiding that. In fact, the only sugar that is added is in the glaze – which I suppose is optional, but SO worth it.
Here’s what you need!
Ingredients for Carrot Cake Muffins
- 190g (1 ½ cup) of Flour
- 1 Teaspoon of Baking Soda
- 1 ½ Teaspoon of Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
- 340g (1 cup) of Grated Carrots (this is about 2-3 carrots)
- 170g (1/2 cup) of Maple Syrup or Honey
- 1 Tablespoon of Olive Oil
- 75g (2/3 cup) of Melted Butter
- 1 Teaspoon of Vanilla
- 1 Egg
- 65g (1/4 cup) of Milk
- Optional: 64g (1/2 cup) of Coconut Flakes for Topping
- Optional: 64g (1/2 cup ) of Finely Chopped Walnuts for Topping
Ingredients for the Glaze
- 110g (1/2 cup or 4ounces) of Cream Cheese
- 50g (1/4 cup) of Powdered Sugar
- ½ Teaspoon of Vanilla
- 1-2 Tablespoons of Milk
- Preheat your oven to 175°C or 350°F.
- In a large bowl, combine the grated carrots, maple syrup, olive oil, egg, melted butter and vanilla. Mix until everything is well incorporated.
- Add in the milk and mix again.
- Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix until everything is combined.
- Add muffin liners to your muffin tin and lightly spray them with non-stick baking spray. If you are not using muffin liners, spray your tin directly.
- Divide the mixture into each muffin tin so that they are about ¾ full.
- Bake for 18-20 minutes or until they have set.
- In the meantime, start the glaze. Melt the cream cheese in the microwave for about 10-15 seconds.
- Add the powdered sugar, vanilla, and milk. Mix until everything is incorporated.
- Once the carrot cake muffins have cooled, dip each one in the glaze and top with your preferred toppings – in my case I used coconut flakes and walnuts.
There are quite a few ingredients involved in this recipe, but most of them you will find in your fridge/pantry and the result is totally worth it!
Let me know if you tried this healthy carrot cake muffin recipe and how you liked it!
Also, if you’re celebrating Orthodox Easter, have a Happy Easter and Христос Воскресе!