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Coconut Carrot Muffins


  • 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.

Nutrition Facts

1 muffin: 355 calories, 19g fat (8g saturated fat), 19mg cholesterol, 375mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 3g protein.


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