Ingredients

The following ingredients have 9 Servings
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 1/4 cup (50g) coconut sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon canola oil
  • 1 egg
  • 1 egg white
  • 3 Tablespoons (45 ml) milk
  • 1 1/4 cup (75g) shredded carrots
  • 1/4 cup (250g) unsweetened applesauce
  • 2 Tablespoons (20g) chopped walnuts
  • 3 Tablespoons shredded coconut
  • 1 can of full fat coconut milk, very cold*
  • 2 Tablespoons (25g) confectioners sugar
  • 1 Tablespoon shredded coconut
  • 3 Tablespoons shredded coconut

Instruction

  • Preheat oven to 350°F (180°C). Line a 9-cup muffin pan with liners and spray with cooking spray.
  • In a medium bowl sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
  • In another medium bowl, beat coconut sugar, vanilla, oil, egg, and egg white together until creamy. Add in milk and beat again.
  • Using a rubber spatula or a wooden spoon fold in carrots and applesauce.
  • Mix in flour mixture until just combined (do not over mix!). Fold in the walnuts and the coconut flakes.
  • Spoon the batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean.** Cool completely on a wire rack.
  • For the coconut cream: extract the solid part of the coconut milk can only (keep the liquid part for another recipe). With a hand mixer, whip the coconut milk with the confectioners sugar and shredded coconut until creamy. Start on low and move to a higher speed.
  • Transfer into a piping bag and pipe onto each carrot muffin. Store in the refrigerator until using.
  • For the toasted coconut: heat a small pan on medium heat. Add the shredded coconut and toast until slightly golden, stirring constantly. Let cool completely and top each carrot muffin with the toasted shredded coconut.