Carrot Muffins with Cream Cheese-Lemon Zest Frosting

By : Unknown

On : 09:37

In : Cooking

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These muffins are moist, sweet, and zesty and a wonderful texture in your mouth that will blow your mind. Worth a try!

Yields: Makes 24 Muffins and 4 ½ cups frosting

Ingredients: 

• 1/3 cup Dried shredded unsweetened coconut meat 
• 2 medium Carrots, peeled and shredded 
• 1 cup Pineapple, chopped (or use pineapple juice *2 cups if you don’t have fresh pineapple.) 
• 1 ½ cups Flour 
• ½ cup organic whole Wheat flour 
• ½ tbsp. grated Fresh ginger 
• ¾ cup Walnuts, chopped (Optional if you are allergic) 
• 1 ½ cups Sugar 
• 1 cup Warm water 
• 2 tsps. Baking soda 
• 2 1/4 tsps. Cinnamon pinch of Nutmeg 
• 1 tsp. Salt 
• ½ cup Brown sugar 
• ¾ cup Canola oil 
• 1 tbsp. Vanilla extract 
• 3 Eggs 

To make the Frosting:

• 3 8oz. Cream cheese, softened 
• 2 sticks Unsalted butter, softened 
• 1 tsp. Grated lemon zest 
• 1 ½ tbsps. Fresh lemon juice 
• 1 tbsp. Vanilla extract 
• 2 ¾ cups Powdered sugar

Method of Preparation: 

1. Preheat the oven to 350°F 

2. Place liners in your muffin pans. Set aside. 

3. Place the dried coconut the cup of warm water to rehydrate it. Set it aside for about 15 minutes. 

4. Place the carrots in a food processor (If you don’t have a food processor you can use a grater               instead.) and pulse them on and off. Then add the pineapple (or just use pineapple juice if you             don’t have fresh pineapple) and pulse until the carrots and pineapple are like puree substance. 

5. In a large bowl, sift together all the dry ingredients and add the brown sugar. Mix to

    combine. 

6. Drain the coconut and place it in another bowl. Add in the oil, eggs, vanilla extract, and carrot –         pineapple mixture. Whisk to combine. 

7. Add the wet ingredients with the dry and combine. But don’t over mix. Pour the batter into the           prepared pans. 

8. Bake for 35-30 minutes or until the tops are golden brown. You can test by using a toothpick. Poke     the center of the cupcakes and when it pulls out clean its ready. If it isn’t clean then it isn’t. 

9. Bring the pans out of the oven and allow the cakes to rest for 10 minutes. 

     To make the Frosting: 

10.While waiting for the cakes to rest. In a standing mixer, fitted with the whisk attachment. Whip           the cream cheese and butter on medium speed for 2 minutes or until airy. 

11. Add the lemon juice, zest and vanilla. Mix. 

12. Sift in the powdered sugar onto a sheet of parchment paper. With the mixer on low speed, slowly         pour the powdered sugar into the bowl. Scrape the sides of the bowl with a spatula. If the frosting       is too soft. Chill it for 15 minutes in the refrigerator. 

13. Cover the cake with the frosting. Serve!