Carrot Cake has always been one of my favorite cakes so I basically made it into muffin form for you! Creamy butter and coconut sugar create a perfectly moist, tender texture for these Mini Carrot Cake Muffins. Each carrot cake muffin is filled with warm cinnamon spices, freshly grated carrot, raisins and then baked to perfection.
The ingredients are kept fairly simple for this recipe. However, here are some modifications you can make:
Coconut sugar is trendy and certainly has a health food-halo right now. If you don’t have it – that’s OK! Sub for brown sugar or raw brown (turbinado) sugar. Sub the melted coconut oil for canola or vegetable oil.You can sub the raisins for dried cranberries or golden raisins. Or just leave them out completely if you don’t prefer them!Don’t want to use shredded carrots? Try adding in shredded zucchini or even sweet potato!
These Mini Carrot Cake Muffins with Orange Glaze are:
Perfect for breakfast, brunch, snack…dessert…errr…whenever!Are simple and taste just like moist carrot cakeIncredibly moistFlavorful Vegetarian
Confession: I am not trying to claim the prize for healthiest muffin award with this recipe. There is both white sugar and coconut sugar and coconut oil for flavor and texture. This keeps the muffins moist and fluffy, instead of dense and well…flavorless! Wanting more muffin ideas? Another mini idea are these Mini Banana Oatmeal Cups – so fun to fill with yogurt and fresh fruit! Or if you are looking for more savory my breakfast egg and cheese muffins are a fan favorite!
