Carrot Cake Muffins - Carolina Country

Carrot Cake Muffins With Pineapple Whipped Cream

4.5/5 rating (2 votes)
Carrot Cake Muffins
Enjoy these gluten-free, moist and flavorful muffins for breakfast, as a late morning snack, or even alongside a bowl of soup or chowder. The recipe is easily doubled so you can freeze to “heat ’n eat.”

Ingredients

  • 2½ cups almond meal
  • ½ cup brown sugar
  • Pinch sea salt
  • 1½ teaspoons baking soda
  • 1 teaspoon baking spice
  • 2 cups (about 3 large) carrots, grated
  • 2 tablespoons molasses
  • 4 tablespoons mayonnaise (Duke’s preferred)
  • 3 eggs
Whipped Cream Topping
  • ½ pint heavy whipping cream
  • 4 ounces cream cheese, softened
  • ½ teaspoon almond extract
  • 1 can (8-ounce) crushed pineapple in juice, well drained
  • 1 tablespoon honey
  • Almond meal crumbs for garnish

Directions

  1. Preheat oven to 350 degrees.

  2. Combine dry ingredients in mixing bowl. Add remaining ingredients and stir to combine. Line 12-cup muffin pan with papers. Divide mixture into cupcake papers.

  3. Bake about 20 to 25 minutes until tops spring back to touch.

Whipped Cream Topping
  1. Whip cream and cheese with mixer until stiff.

  2. Fold in extract, pineapple and honey.

  3. At serving time, top each cooled muffin with a dollop of the whipped cream. Dust with almond meal crumbs to garnish.

 

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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4.5/5 rating (2 votes)

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Comments (6)

  • Could u please tell me what you are referring to when it calls for “baking spice” in the muffin recipe. Thank u.

    Deborah Collins | 08 January 2018 at 16:56 | reply

  • Hi Deborah!

    Sure! You can use any sort of spice mixture that uses those typically used in baked goods... different companies call them different things... something like apple pie spice, pumpkin pie spice, baking spice....any of the mixes that has that sort of mixture (cinnamon, nutmeg, cloves, allspice, ginger, etc.)
    Or just use your preference. I'm a cinnamon gal but don't really care for cloves, nutmeg and allspice, so I tend to go heavy on cinnamon.

    I get most of my spices from Savory Spice Shop and they call theirs "baking spice mix" (Saigon cinnamon, Indonesian cinnamon, nutmeg, mace, allspice and ginger)
    https://www.savoryspiceshop.com/baking-spice
    but I also sometimes use McCormick's Apple Pie Spice in my baked goods too and in the slow cooker applesauce I did here in Carolina Country back in the fall (CINNAMON, NUTMEG, AND ALLSPICE)
    https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/apple-pie-spice
    McCormick's also has a pumpkin pie spice mix that would be fine. (CINNAMON, GINGER, NUTMEG, ALLSPICE, AND SULFITING AGENTS)
    https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/pumpkin-pie-spice

    I hope this helps, but if you have additional questions, I'm happy to help.

    And just an extra note for you on this recipe, I prefer to get my almond meal from Trader Joe's. If you cook GF you probably have your favorite too. I find their almond meal is a coarser grind that works great for baked goods and a bit better texture and bite than almond flour.

    Wendy

    Wendy Perry | 08 January 2018 at 20:29 | reply

  • These were absolutely delicious - they were moist and light - I'm sharing them with everyone

    connie | 12 January 2018 at 09:38 | reply

  • Thanks so much for your feedback Connie! I'm glad you enjoyed them and thank you for sharing. I hope your friends love my muffins too. We appreciate you taking the time to come and share your comments. :)

    Wendy Perry | 12 January 2018 at 10:38 | reply

  • We just made these, and even the kids love them without the topping. Definitely a keeper recipe.

    Angie | 18 January 2018 at 18:10 | reply

  • Hi Angie!
    Thanks so much for taking the time to come give your feedback. I'm so glad you all enjoyed my recipe and happy to have you as a CC reader. :)
    ~Wendy

    Wendy Perry | 19 January 2018 at 10:46 | reply

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