carrot cake muffins

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8-oz.) can crushed pineapple in juice, drained
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots
  • 1/2 cup chopped toasted pecans
  • 1/2 cup golden raisins
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.  In a large bowl combine flour and next 4 ingredients; make a well in center of mixture.  In a medium bowl, whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened.  Fold in carrots, pecans, and raisins.  Spoon batter into baking cups, filling about two-thirds full.  Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.  If desired, drizzle with cream cheese glaze. Make by mixing together cream cheese, powdered sugar and vanilla. Add milk as needed to desired consistency.