Coconut Carrot Muffins
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
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
Reviews
These were really good and I will make them again. Followed the recipe exactly except for doubling the cinnamon and pumpkin pie spice, a personal choice. We actually liked them better after they had cooled down, but very tasty! Thanks for sharing!!!