Happy Monday! Two things:
- I forgot to place my can of coconut milk in the refrigerator the night before I made this recipe, so the frosting turned out to be more of a milky substance, less a fluffy frosting. Don’t make the same mistake – it really is important for the coconut milk to solidify so you can whip it into a frosting!
- It’s move-in day to our new apartment!!!!
I apologize in advance for the milky looking frosting, but this pregnancy brain is a real thing – I literally set 8 alarms in my phone and even put a sticky note next to my desk and I did not remember to refrigerate the coconut milk! The struggle is real, but alas, you get the point.
I’ve been meaning to make Carrot Cake Muffins forever, so I’m happy to finally get them up on the blog! Of course, they used spiralized carrots – which are way less labor intensive than grating carrots (ick!) You still get that carrot-cake flavor and you get little swirls of carrots in your muffins.
Another way you could do this to avoid grating your carrots is to make rice out of the spiralized carrots. If you have the time, the consistency would be even better!
The muffins are grain-free and sweetened with dates instead of sugar. The coconut flour and coconut oil used makes them just sweet enough! And I love the pretty carrot spirals that peek out!
I’m going to be somewhat MIA today on the blog, because today is May 1st, which means that we get to move into our new apartment! Lu and I are thrilled to be moving into a new place together. When we first moved in together in January 2013, we didn’t expect to fall in love with our building as much as we did, so we ended up staying in our building, just moving three floors down!
I’m happy to stay in the building also because it’s very, very baby-friendly (who wouldn’t want an elevator, pool, gym, parking garage, and doormen with a newborn?!) We’re upgrading to a two-bedroom, because of course, we’re going to need a nursery for our little baby boy this September! I can’t wait to nest the heck out of our place.
If you want to follow along with our move today, follow me on Instagram, I’m sure I’ll be posting videos of Lu lugging boxes and moving furniture, while I unpack! We’re moving all of our current furniture into the new place, so all I’ve had to get so far is a new area rug for the living room and a kitchen dining table (just a little nook table.)
Happy May, everyone – cheers to fresh starts!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Carrot Cake Muffins with Coconut Cream Frosting
- For the muffins:
- 1 large carrot Blade D, noodles chopped
- 8 pitted dried dates finely chopped
- ¼ cup coconut oil
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- pinch of salt
- 1 teaspoon baking powder
- lightly chopped pecans to garnish
- For the frosting:
- 1 14.5 oz can full-fat coconut milk refrigerated overnight
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
- Add the dates and coconut oil in a food processor and process until smooth. Place the date mixture into a large mixing bowl along with the eggs and vanilla. Beat the mixture well. Add the coconut flour, cinnamon, salt and baking powder and stir until combined. Fold in the spiralized carrots and mix to combine.
- Fill the greased muffin cavities with the batter. Bake for 25-28 minutes or until an inserted toothpick comes out clean. Let the muffins cool for 5-10 minutes.
- While muffins cool, prepare the frosting. Scoop the solids off the top of the coconut milk can and place in a stand mixer or medium mixing bowl along with the vanilla and maple syrup and beat until frosting has peaks.
- Frost the muffins and serve.