½cupvirgin coconut oil, melted+ more if making muffin tops
3cupsalmond flourplus more for dusting pans
1¼cupsbrown sugar Swerve
10oz.carrotspeeled, shredded and squeezed firmly to expel excess water
¾cupshredded unsweetened coconut
½cupraisinsuse golden or regular raisins
Cream Cheese Frosting
8oz.cream cheeseroom temperature
½cup1 stick unsalted butter, room temperature
1¼cupsgluten-free powdered Swerve
Muffins / Muffin Tops*
Preheat oven to 350°. Prepare muffin tins with liners or grease muffin top pans, then dust with almond flour, tapping out excess.
Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and 3 cups almond flour in a medium bowl.
Using an electric mixer on medium-high speed, beat eggs and brown sugar Swerve in a large bowl until doubled to tripled in volume about 5–7 minutes. Mix in vanilla.
Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.
Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.
Divide batter between prepared pans. Bake muffins until lightly browned across the top, a toothpick inserted into the center should come out clean, approx. 21–23 minutes (18 minutes for muffin tops). Let cool 10 minutes then move onto a wire rack. Let cool completely.
Cream Cheese Frosting
Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.
Spread onto muffins - or if making mini cakes from the muffin tops, arrange one top round domed side down on a plate. Cover top with frosting and layer another muffin top on (top right side up). Coat top and sides with more frosting.
*Cook batter for less time if making muffin tops - approx 18 minutes. If in a pinch, 1/4 cup of carrot juice can be substituted for one egg.
Recipe Source: The Unknown Chef at Birdzofafeather.ca