BakingBreakfast

Kara’s Beloved Carroty Muffins

Name: Kara’s Beloved Carroty Muffins
Yield: About 24 muffins
Cuisine: American
Ingredients: 3 eggs; 1½ cups maple syrup; 1½ cups olive oil; 3 cups raw grated carrots (I use the pulp from juiced carrots — you can grate on a box grater, shred, or pulse in a food processor until very fine); 1 small (8 oz) can crushed pineapple, NOT drained; 3 cups einkorn all-purpose flour (I use einkorn; GF 1:1 or any AP flour works); 1 tsp salt; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp vanilla; 1 cup chopped walnuts (optional); 2 (8 oz) blocks cream cheese; 2 tbsp whipping cream; Vanilla bean paste (or extract), to taste; About 2 tbsp maple syrup, to taste; Pinch of salt

My mom’s recipe walked so mine could fly.

Jump to Recipe

📌 Pin

No refined sugars, easily digestible Einkorn flour, and an excellent way to use up a bag of carrots, this adaptation of my mom’s Carrot Tea Loaf is one of the treats that I am known for, and something that my friends request during this season every year.

Keroline says I make everything more difficult because I choose to take the long route and juice my carrots instead of merely shredding them, however, I LOVE a good carrot/orange juice, so I just see this as a way to get two treats in one extensive recipe. You can absolutely just grate up some carrots and skip the juicing step

Another way I choose to make more work for myself is filling the muffins with a lightly sweetened cream cheese…but I mean really, who DOESN’T prefer a muffin with a filling?

If you’ve got some carrots that you don’t know what to do with and a hankering for some excellent baked goods, this is definitely the recipe for you.

Kara’s Beloved Carroty MuffinsYield About 24 muffins

Recipe: Kara’s Beloved Carroty Muffins

YieldAbout 24 muffins

ScaleUnits

Pin It

Ingredients & Method

3 eggs
1½ cups maple syrup
1½ cups olive oil
3 cups raw grated carrots (I use the pulp from juiced carrots — you can grate on a box grater, shred, or pulse in a food processor until very fine)
1 small (8 oz) can crushed pineapple, NOT drained
3 cups einkorn all-purpose flour (I use einkorn; GF 1:1 or any AP flour works)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1 cup chopped walnuts (optional)

Cream Cheese Filling

2 (8 oz) blocks cream cheese
2 tbsp whipping cream
Vanilla bean paste (or extract), to taste
About 2 tbsp maple syrup, to taste
Pinch of salt

Cream together the eggs, maple syrup, and olive oil. Add the carrots, pineapple, and vanilla; mix well.
In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Fold into the wet ingredients.
If desired, fold in the walnuts — or raisins, chocolate chips, etc.
Scoop into a greased muffin tin (or lined with baking cups) and bake at 350°F for 20 minutes, or until a toothpick comes out clean.
For the filling: beat the cream cheese, whipping cream, vanilla, maple syrup, and salt with a hand mixer until silky. Transfer to a piping bag fitted with a small tip.
Once the muffins are completely cooled, pipe the filling into the center of each one.

Kara’s Notes

BONUS: Purchase a bag of oranges to juice, OR a bottle of fresh-pressed orange juice to mix with your carrot juice for a delicious Vitamin C boost to go with your muffins!

https://karajonescooks.com/recipes/karas-beloved-carroty-muffins/ · Recipe by Kara Jones Cooks

Good to know

These warm carrot muffins are sweetened with maple syrup and baked with crushed pineapple before being filled with a silky cream cheese center. Perfect for snacking, this recipe yields about 24 filled muffins.

Substitutions

Swap einkorn flour with gluten-free 1:1 flour or regular all-purpose flour.
Replace chopped walnuts with raisins or chocolate chips.
Use vanilla extract instead of vanilla bean paste in the cream cheese filling.
Use fine carrot pulp from a juicer, or grate carrots on a box grater or in a food processor.

Storage & reheating

Store the cream-cheese-filled muffins in an airtight container in the refrigerator for up to 3 to 5 days. Unfilled muffins can be frozen in a sealed bag for up to three months; thaw completely before filling and serving. If desired, let refrigerated muffins come to room temperature or reheat gently until warm throughout.

Common questions

Should the crushed pineapple be drained before mixing into the batter?

No, add the full 8-ounce can of crushed pineapple without draining any of the juice.

How do you know when the carrot muffins are fully baked?

Bake them at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

When should the cream cheese filling be piped into the muffins?

Wait until the muffins have completely cooled before piping the cream cheese mixture into the center.