Ingredients

The following ingredients have 4 Servings
  • 2 cups All Purpose Flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 3/4 tsp. salt
  • 3 large eggs
  • 1/2 cup white sugar
  • 1/2 cup coconut sugar
  • 1/3 cup orange juice
  • 1/3 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 3/4 cup raisins
  • 1 1/2 cup carrots, grated (~3-4 large carrots)
  • 1 cup confectioners sugar
  • 2 Tbsp. orange juice
  • 1 tsp. orange zest
  • 1 tsp. butter, melted

Instruction

  • Preheat oven to 425 degree F. Spray a mini bundt tin with non stick cooking spray. In a large bowl mix the flour, baking soda, cinnamon, ginger and salt. In a separate medium bowl whisk the eggs, sugars, orange juice, oil and vanilla extract together. 
  • Stir the wet ingredients into the dry and then fold in the raisins and shredded carrots. Spoon about 1/4 cup batter into each mini bundt tin and bake for 9-11 minutes.
  • While muffins bake, make the glaze by mixing all ingredients together in a small bowl. Once muffins are cooled drizzle the glaze on top! Enjoy!