Carrot cake. What is it that makes it so synonyms with spring? Is it the craving for fresh spring and summer vegetables? Or is it simply the fact that spring = Easter = bunnies = carrots = cake (because really what other associations do you need to turn a healthy vegetable into a decadent cake)?
The base is fluffy and light, more the texture of a cupcake than a muffin, even though they are 100% whole wheat. And, rather than a thick layer of frosting, the tops are dipped in a sticky cream cheese glaze sweetened with brown sugar and maple. They are just decadent enough to feel like a treat while still being healthy enough to enjoy for breakfast.
Whole Wheat Carrot Muffins with Maple-Brown Sugar Cream Cheese Glaze
- 1.5 cup whole wheat flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- pinch nutmeg
- 1/3 cup extra virgin olive oil
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1.5 cups shredded carrots
- 4 oz. cream cheese, room temperature
- 2 tablespoons butter, room temperature
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Makes: 12 muffins
Thank you so much for this yummy recipe Cheri! For more scrumptious recipes, meal ideas and beautiful food photography, be sure to swing by Kitchen Simplicity! Here are just a few more of Cheri’s recipes that caught my eye!
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Have a wonderful Easter weekend everyone! 🙂
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oh wow these sound amazing and the photography is stunning!!
Kristen Duke says
These look tasty! I love cream cheese anything and the glaze with maple and brown sugar sound delicious!
Jessica @ www.caretakerskitchen.com says
Thanks for the recipe! I have a favorite carrot cake recipe that is way to decadent for regular consumption. These muffins look like they could make it into my regular rotation.
Brenda @ a farmgirl's dabbles says
Gorgeous! I’ve never made any kind of carrot cake, but always love it when I eat it. I want to try these!
Barbara Bakes says
These would be delicious any time of year!
Going to make these this weekend…have everything on hand and will add raisins too! Thank you!
Just made these with 1/2 cup sugar, instead of 3/4 cup (to make it even less guilt-inducing). With the frosting pairing, these were AMAZEBALLS. My mother just exclaimed, “I cannot put these down!” as she reached for her third consecutive muffin. Needless to say, will be making these again (& again!)
Made these last night and they were amazing!!! Thank you so much for sharing this delicious receipe 😀 I will be making these again soon!