Vanilla Coconut Frosted Carrot Cake Muffins Recipe

Name: Vanilla Coconut Frosted Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 2/3 cups Almond Milk; 1/2 Tablespoons Apple Cider Vinegar; 1/3 cups Turbinado Sugar; 1 Tablespoon Nut Butter; 2-1/2 cups Almond Flour; 1/3 cups Oat Flour; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Sea Salt; 1 teaspoon Cinnamon, Plus Extra For Topping; 1/2 teaspoons Nutmeg; 1/2 teaspoons Cloves; 1 cup Shredded Carrots; 1/3 cups Crushed Walnuts, Plus Extra For Topping; 1/3 cups Raisins; FOR THE COCONUT CREAM FROSTING:; 1 can (13 1/2 Oz. Size) Full-fat Coconut Milk, Chilled At Least 8 Hours; 2 Tablespoons Honey Or Maple Syrup; 1 teaspoon Vanilla Extract

Servings: persons

2 whole Eggs
2/3 cups Almond Milk
1/2 Tablespoons Apple Cider Vinegar
1/3 cups Turbinado Sugar
1 Tablespoon Nut Butter
2-1/2 cups Almond Flour
1/3 cups Oat Flour
1-1/2 teaspoon Baking Soda
1/2 teaspoons Sea Salt
1 teaspoon Cinnamon, Plus Extra For Topping
1/2 teaspoons Nutmeg
1/2 teaspoons Cloves
1 cup Shredded Carrots
1/3 cups Crushed Walnuts, Plus Extra For Topping
1/3 cups Raisins
FOR THE COCONUT CREAM FROSTING:
1 can (13 1/2 Oz. Size) Full-fat Coconut Milk, Chilled At Least 8 Hours
2 Tablespoons Honey Or Maple Syrup
1 teaspoon Vanilla Extract

1
Preheat oven to 350u00b0F and grease a muffin tin with butter or oil. Place a large mixing bowl in the freezer for the coconut cream frosting.
2
In a medium-size bowl, beat eggs, almond milk, apple cider vinegar, sugar, and nut butter on high until frothy. Set aside.
3
In a large bowl, stir dry ingredients: flours, baking soda, salt, spices, carrots, walnuts, and raisins. Slowly pour wet into dry and stir until combined.
4
Portion batter into muffin tin, filling each about 3/4 to the top. Bake for 17-18 minutes, until golden brown around the edges and a toothpick comes out clean. Remove from oven and cool before taking them out of the muffin tin.
5
Make the coconut cream frosting by scooping the thick coconut cream off the top of the can, leaving the water at the bottom and saving for another use, if you wish. Place cream in a chilled large mixing bowl along with honey and vanilla and beat on high until light and fluffy, about 2-3 minutes.
6
Frost each muffin with about 2 to 3 tablespoons of the coconut cream frosting and use a rounded knife or spoon to create the elegant swirls. Top each with a crushed walnut and a sprinkle of cinnamon.
7
Serve immediately and store leftovers in an airtight container in the fridge. I haven't tried freezing them, but if you do, I would recommend leaving the frosting off until you are ready to eat. Enjoy!

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 whole Eggs, 2/3 cups Almond Milk, 1/2 Tablespoons Apple Cider Vinegar, 1/3 cups Turbinado Sugar, and more.

Yes, Vanilla Coconut Frosted Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Coconut Frosted Carrot Cake Muffins

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