Another Carrot Cake Muffin

Culinary science and a not so sorry short newsletter

I am going to stop explaining why my last few posts feel underproofed or shorter than I intended. I am very aware that my five readers are not tracking this with nearly the same scrutiny that I am. Still, there is a twinge of disappointment each time I realize I have rushed, meeting the commitment but not quite the standard I hold in my head. So each Saturday morning, right before I go to publish my bi-weekly newsletter, I find myself, almost reflexively, wanting to apologize.

But this will be the last apology. Let’s just assume, going forward, that time was tight, the final product a little underdone, and I could have used a few more hours in my week. I love this small writing ritual, and I am learning to accept that something is, in fact, better than nothing.

This week, just food. No food for thought. Happy spring baking!

Carrot cake muffins, nothing novel here. There are thousands of versions online. But what I like about this one is that it relies on a few strategic choices that make it a little more nutritious and a little easier to make than the traditional version.

First, the ingredients mirror my pumpkin cake. I find it incredibly helpful to have complementary recipes that rely on the same pantry staples. This is, if nothing else, a good excuse to finally use the almond flour you bought back in October.

Second, the order of the recipe is deliberate. We start with the frosting, no raw eggs, so you can use the same bowl for the batter and avoid extra dishes. From there, the wet ingredients are whisked first, followed by the dry. The flour goes in last and is mixed gently. This matters. Flour is easy to overwork, and as the gluten develops, the texture shifts from tender to dense. A light hand here makes a noticeable difference.

And then, the nutrition. Almond flour is paired with all-purpose flour to add fiber, fat, and protein, and to create a softer crumb. The sugar is reduced, not eliminated, just enough to move away from the overly sweet store-bought version. Applesauce helps bridge that gap by adding some sweetness and moisture, so we can use less oil and sugar while keeping the texture intact. You could also use mashed banana here, if that is what you have.

For the “frosting,” I use yogurt instead of butter and about one-third as much sugar. It has less structure and is noticeably less sweet than the traditional version, which is why frosting is in quotes. It is closer to a lightly sweetened cream cheese topping. I think it is absolutely delicious. Let it rest in the fridge and ice your muffins with a piping bag to help give them some shape. The combination of honeyed yogurt and spiced cake works beautifully together. Just don’t compare it to a cupcake.

Nothing radical. Just a series of small decisions that make this recipe worth posting :)

Carrot Cake Muffins with Yogurt Cream Cheese “Frosting”

Servings: makes 9-12 muffins, depending on how full you fill your muffin tin.

Equipment: 9-12 cup muffin pan, cupcake liners, grater, large mixing bowl or stand mixer, hand mixer or stand mixer, whisk, rubber spatula (and/or wooden spoon), box grater, knife, cutting board, measuring cups, measuring spoons, piping bag or zip-top bag, cooling rack (optional)

Ingredients

Muffins

• 1½ cups peeled and shredded carrots (about 3 large)

• ½ cup melted coconut oil (or neutral oil)

• ½ cup honey or maple syrup

• ½ cup unsweetened applesauce

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour (spooned and leveled)

• ½ cup almond flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon ground ginger (optional)

• ½ cup walnuts, pecans, or raisins

Yogurt Cream Cheese Frosting

• 8 ounces full-fat cream cheese, softened

• ½ cup plain Greek yogurt (2% or full-fat)

• ¼ cup honey or maple syrup

• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with liners.

2. Take the cream cheese out of the fridge and let it sit for about 15 minutes to soften. Do not forget, like I did when testing this. The result is a lumpy frosting.

3. In a large bowl or the bowl of a stand mixer, beat the cream cheese with a whisk until smooth. Add the Greek yogurt, honey or maple syrup, and vanilla, and mix until creamy and fully combined. Transfer the frosting to a piping bag or zip-top bag with a rubber spatula, then refrigerate it to firm while you make the muffins.

4. Shred the carrots, then give them a rough chop so the pieces are small enough to distribute evenly throughout the batter.

5. In the same bowl you used for the frosting (no need to wash it), whisk together the oil, honey or maple syrup, applesauce, eggs, and vanilla until smooth. Stir in the carrots with a wooden spoon or your rubber spatula.

6. Add the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, then mix with a wooden spoon or spatula until combined. Add the all-purpose flour and mix just until incorporated, being careful not to overmix. Sentle stir in the nuts or raisins, if using.

7. Divide the batter evenly, filling each liner about three-quarters full. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

8. Pipe or spread the chilled frosting onto the cooled muffins and finish with a sprinkle of nuts or a light dusting of cinnamon, if desired.