Coconut Carrot Muffins Recipe
Coconut Carrot Muffins Recipe photo by Taste of Home
Next Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 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 flaked 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

Reviews for Coconut Carrot Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image