Carrot Cake Muffins

by Alexandra

My all-time favorite treat is definitely carrot cake. I haven’t had real carrot cake in months, and I had a taste for some, but I didn’t really feel like baking a buttery carrot cake entirely for myself, though it would be delicious!

Instead, I decided to make muffins. I like muffins because they’re easy to make, serve, store and clean up. There’s no cutting involved, and thus no crumbs! (until they’re devoured, of course!)

Although I definitely believe that oil and butter have their place in baked goods, I often prefer a lighter snack. These muffins are “carrot cake” in their entirety, complete with the cream cheese frosting, sans the oil and butter. I prefer to save that for dessert, not for breakfast or snack time.

Carrot Cake Muffins

1 cup whole wheat pastry flour

1/2 cup + 1 tablespoon cake flour

1 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1 teaspoon baking soda

1 egg

1 egg white

1/2 cup honey

3/8 cup low-fat buttermilk

1/4 cup applsauce

1 teaspoon vanilla

1 cup grated carrot

-6 ounces low fat cream cheese, softened

-3 tablespoons honey

-1 teaspoon vanilla

Preheat the oven to 350 degrees and line 12 muffin cups with paper.

In a medium bowl, whisk together the egg, egg white, 1/2 cup honey, applesauce, 1 teaspoon vanilla and grated carrot. Set aside.

In another bowl, sift the whole wheat pastry flour, cake flour, cinnamon, salt, nutmeg and ginger.

Pour the buttermilk into a clean measuring cup. Add the baking soda, and whisk very well (about a minute) until foam fills the measuring cup.

Alternately add the flour mixture and buttermilk mixture to the carrot mixture, beginning and ending with the buttermilk.

Spoon the batter into the prepared muffin cups. Bake in the preheated oven for 18-20 minutes, until a toothpick inserted into the center comes out clean. Immediately remove the muffins from the pan and cool on wire cooling racks until room temperature.

For the frosting, using an electric mixer, beat the cream cheese until smooth. Add 3 tablespoons honey and 1 teaspoon vanilla. Chill in the refrigerator for at least 30 minutes.

When the muffins are cool, spread about a tablespoon of frosting onto each one. Store in the refrigerator for up to one week, if they last that long!

Each muffin (with frosting) has 160 calories, 3.5 grams of fat, loads of flavor, and plenty of natural sweetness.


These muffins are a great way to squeeze some vegetables into your child’s diet. They’re free of any processed sugars!

Do not feed these muffins, or any food containing honey to children under 18 months. Honey has been known to cause botulism in infants.