Carrot Cake Muffins with Maple Cream Cheese
 
Prep time
Cook time
Total time
 
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Serves: 2 dozen mini muffins, or 12 regular sized muffins
Ingredients
  • 1 cup milk (any kind: cow, almond, soy, etc.)
  • 1½ teaspoons apple cider vinegar
  • 1¼ cups whole wheat flour*
  • 1 cup spelt flour (or all-purpose flour)*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ⅓ cup pure maple syrup
  • 2 tablespoons coconut oil, melted (or vegetable oil)
  • ⅓ cup applesauce
  • 1½ teaspoons vanilla extract
  • 1½ cups grated carrots
  • ¾ cup raisins
  • 4 ounces cream cheese (dairy or dairy-free)
  • 2 tablespoons pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a glass measuring cup or small bowl, whisk together the milk and apple cider vinegar. Set aside and let it sit for about 10 minutes to curdle while you assemble the rest of the ingredients.
  3. In a large mixing bowl, whisk together the flours, baking powder, baking soda, spices and salt.
  4. In a second bowl, mix together the maple syrup, oil, applesauce and vanilla. Add in the milk/vinegar mixture that you prepared earlier. Whisk until combined.
  5. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix.
  6. Gently fold in the carrots and raisins.
  7. Line a muffin pan with cupcake liners or spray with cooking spray. Fill each cup ¾ full.
  8. For mini-muffins (which I almost always make), bake for 11-12 minutes, or until the tops of the muffin spring back slightly when touched.
  9. For regular sized muffins, bake for 16-18 minutes, or until the muffins pass the touch test.
  10. Cool for 10 minutes in the pan and then cool completely on a wire rack.
  11. For the maple cream cheese, mix the cream cheese and pure maple syrup together and serve alongside the cooled muffins.
Notes
I always err on the side of under-baking my baked goods, so they turn out softer and more moist. Get to know your oven and adjust your baking times as necessary. You may discover that your baked goods need 2-3 minutes less or more than a recipe may call for. For these muffins, touch the tops lightly near the end of the baking time. They should hold up to your touch, but not be too firm.
*You could also use all whole wheat pastry flour, or even all all-purpose flour. I just like the different flavors and textures you get with whole-wheat and spelt.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/carrot-cake-muffins-with-maple-cream-cheese/