Coconut Carrot Muffins Recipe

Coconut Carrot Muffins Recipe
Coconut Carrot Muffins Recipe photo by Taste of Home
Publisher Photo

Coconut Carrot Muffins Recipe

Be the first to add a review
Publisher Photo
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1 can (15 ounces) sliced carrots, drained
  • 1/2 cup canola oil
  • 1-3/4 cups all-purpose flour
  • 1-1/4 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup plus 1/2 cup sweetened shredded coconut, divided
  • 1 package (8 ounces) cream cheese, softened

Directions

Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut.
For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut.
Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Coconut Carrot Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p167

  • 1 can (15 ounces) sliced carrots, drained
  • 1/2 cup canola oil
  • 1-3/4 cups all-purpose flour
  • 1-1/4 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup plus 1/2 cup sweetened shredded coconut, divided
  • 1 package (8 ounces) cream cheese, softened
  1. Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut.
  2. For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut.
  3. Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Coconut Carrot Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p167

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Carrot Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review