Ingredients
Mini Carrot Cake Muffins
- 2 eggs
- ⅓ cup coconut sugar (or brown sugar)
- 1 tsp vanilla
- ½ cup neutral oil (light olive oil or avocado oil)
- ½ cup milk (or greek yogurt but see tips on this)
- 2 carrots grated (about 1 cup)
- 1 ⅓ cup flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp all spice
- ½ tsp nutmeg
- 1 tsp salt
Cream Cheese Frosting
- ¼ cup butter softened
- ½ cup cream cheese softened
- 1 ½ cup icing sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F
- Peel and grate carrots
- In a large bowl add eggs, sugar. and vanilla; whisk until smooth
- Whisk in oil and milk
- Fold in carrots
- Stir in flour, baking powder and spices
- Generously grease a mini muffin tin
- Spread batter evenly
- Bake for 20 minutes
- Mix together icing ingredients and finely chop walnuts
- Let muffins cool; top with icing and walnuts
Notes
- You can leave out the icing and just eat these as mini muffins! They are perfect for toddlers, kids and the whole family.
- I didn't have milk one time and used 1/2 cup greek yogurt instead but then used slightly less flour since yogurt is thicker, so use 1 1/4 cup flour.
- These are not very sweet (which we love) but if you like sweeter muffins I'd suggest adding 1/2 cup of sugar vs 1/3 cup.