Carrot Cake Muffins



2 cups white whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped pecans
1 cup Apple Butter
1/4 cup honey
2 eggs
1 teaspoon vanilla
1/4 cup melted butter or coconut oil


8 ounces cream cheese, softened
2 tablespoons honey or maple syrup

Preheat oven to 350°. Line a muffin tin with paper cups or spray with cooking spray. Set aside.
In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and pecans until well mixed. Set aside.
In a small mixing bowl, combine the apple butter, honey, eggs, vanilla, and butter. Stir until smooth.
Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix a few lumps are fine.
Spoon the mixture into the prepared muffin cups, filling them 2/3 of the way. Bake in preheated oven for 15-20 minutes, or until the tops begin to crack and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely on a baking rack.
Make the frosting by combining the cream cheese and honey until smooth. Spread onto cooled muffins.
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes