I imagine that it is fairly obvious to everyone by now that I love flowers. You have probably noticed all the flowers that I use as props in my photography. I am just so in awe of their beauty and astounded by the fact that these lovely, colourful magical things grow in nature. It makes me so excited that the Spring season is upon us! The earth will start to bear fruit and flowers and life once again..Inspired by my love for these magical beings and by the Spring season, I made these Carrot Cake Cupcakes with Lemon Floral Frosting.
When I was brainstorming Spring flavour ideas for sweets and baked goods, lemon and carrots kept coming to my mind. It seems like an odd combination at first, right? The more I started thinking about it though, the more these two flavours paired together started making more sense to me…
Carrot cake is one of those desserts that you just can’t go wrong with. I really wanted to marry these two flavours in some way, so I decided to make these carrot cake muffins and infuse the frosting with some lemon.
A HEALTHIER TAKE ON CARROT CAKE
These muffins are healthier than most traditional carrot cake recipes. They are naturally sweetened using maple syrup and coconut sugar. The cake itself is mildly sweet. The frosting is a little sweeter than the cake, but it is not sickeningly sweet compared to most frostings. For the muffin batter, I also used plain Greek yogurt and unsweetened almond milk instead of applesauce to keep the muffins moist. There is no oil in this recipe simply because the batter is moist enough as is.
The Greek yogurt gives these muffins some extra protein. I love using Greek yogurt in muffin/cupcake recipes. It is a great replacement for other ingredients and really helps to keep the batter moist. I used cinnamon and nutmeg to flavour the muffin batter. These spices give the muffins a warming feel.
EASY & QUICK MUFFINS
These carrot cake muffins are so easy to make. You only need two bowls (one for the batter, and one for the frosting) and a muffin tray. The recipe comes together in about ten minutes and they only take 20 minutes to bake in the oven. Who doesn’t love easy dessert recipes?
I think that these carrot cake muffins would be great to bring to a party or a Spring themed brunch.
I had to search far and wide around town to track down some edible flowers for these muffins. I am a little too early in my search since most markets don’t have any yet. However, I was able to find some at the Calgary Farmers Market at the Cherry Pit booth. They had such a wonderful assortment of flowers and rose petals. I picked out a mixture of both. Using flowers in the frosting really give these muffins a real Spring feel. I am so pleased with the flowers. They taste wonderful!
Edible flowers are a fun way to decorate desserts, salads, smoothie bowls or any kind of food really. They truly make these carrot cake muffins shine! I always feel so fancy eating flowers. Maybe my insides will start turning into flowers if I eat enough of them? Heh heh.
SHARING IS CARING
As always, if you make this recipe, please remember to share it on social media and tag me @seasonshealings. I want to see your lovely creations!
MORE DESSERT RECIPES
Carrot Cake Muffins with Floral Lemon Frosting
Carrot Cake Muffins
- 1/2 cup Greek yogurt
- 3/4 cup coconut sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/2 cup whole wheat flour
- 1 3/4 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 cup shredded carrots, (about 2 carrots)
Lemon Cream Cheese Frosting
- 8 oz light cream cheese, softened
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tsp lemon zest
- edible flowers, for garnish
- Preheat oven to 350 degrees F. Line a muffin tray with muffin cups or grease using a non-stick spray.
- In a large mixing bowl, mix together all the wet ingredients. In another bowl, mix together all the dry ingredients.
- Combine the dry ingredients into the wet ingredients and stir.
- Using an ice cream scoop, scoop the batter into each of the muffin cups until each one is filled. Place in oven and bake for 20 minutes.
- To make the frosting, combine the cream cheese, maple syrup, vanilla extract, lemon juice and lemon zest in a bowl. Using an electric mixer, beat until the texture becomes whipped-like.
- When the muffins are done, remove from oven and allow to rest for 10 minutes before frosting them.
- Frost muffins using an off hand spatula or simply dollop scoops of frosting onto each muffin and then tap the muffin against the counter so that the frosting spreads. Repeat until all muffins are covered in icing. Add edible flowers to your liking! Enjoy.