These are SO delicious and they came out even better than I expected! Stuffed full of shredded carrots, sweet crushed pineapple, and coconut, these muffins are so moist they probably don’t even need frosting. But, I decided to play up the flavors in the muffins and make a vanilla ginger frosting that really complements the ingredients inside. Only slightly time consuming to make, but so worth it. To save you some time, you could bake them ahead, freeze them, and then thaw and frost when ready to use.
Ingredients: Muffins
- 1 3/4 c. all-purpose flour
- 1/2 c. sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/4 tsp. all spice
- 1/2 tsp. ground ginger
- 3/4 c. shredded carrots
- 3 eggs
- 1 tsp. vanilla
- 1/2 c. canola oil
- 1/4 c/ pure maple syrup
- 2/3 c. crushed pineapple, drained
- 1/4 c. shredded coconut
Ingredients: Vanilla Ginger Frosting
- 2 (8oz.) package cream cheese, softened
- 2 sticks butter, softened
- 1/2 cup powered sugar
- 1 tbsp. vanilla
- 1 tbsp. ground ginger
Method of Preparation – Frosting
- Place softened cream cheese and butter in a bowl and beat together with electric beaters for about 1 minute.
- Add in the powdered sugar, vanilla, and ginger and beat until combined. Place frosting into a piping bag. I used Ateco #7 tip. Pipe onto each muffin and serve immediately.
Method of Preparation – Muffins
- Measure out all dry ingredients (from the flour to the ground ginger) and place into a bowl. Set aside.
- Peel and grate the carrots and place them in a large bowl along with all the other wet ingredients. Whisk or stir together.
- Add the dry ingredients slowly to the wet ingredients and mix together being careful not to over mix.
- Preheat your oven to 325F and line a muffin tin with 12 liners. Scoop batter into each muffin tin. Use an ice cream scoop for equal amounts
of batter. - Bake for 21 minutes. Check for doneness with a toothpick or thin paring knife. If it comes out clean, they are done.
- Let cool and remove from the muffin pan.
- Frost and serve immediately or wrap individually and freeze for up to 6 months. When ready to serve, remove muffins from the freezer and allow to come to room temperature (30 minutes – 1 hour).
- Prepare the frosting, frost muffins, and serve.
Enjoy!
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