Dessert

Coconut Carrot muffins is for Dessert.

Coconut Carrot muffins takes 20 minutes to prepare.

Coconut Carrot muffins takes 45 minutes to cook.

Coconut Carrot muffins makes 48 servings.

The ingredients for Coconut Carrot muffins are:

Carrots, raw, 1 cup, grated(remove)
*coconut, sweetened & shredded 1/3cup (by NYgirly), 6 serving(remove)
*Canola Oil, 1 cup(remove)
*Organic Light Brown Sugar, 48 tsp(remove)
Raisins, 1 cup (not packed)(remove)
Egg, fresh, 4 large(remove)
*Organic cane sugar, 72 tsp(remove)
Vanilla Extract, 2 tsp(remove)
*Dole Crushed Pineapple , 1 cup drained (remove)
*Organic All-Purpose White Flour, 3 cup(remove)
Baking Soda, 1.5 tsp(remove)
Salt, 1 tsp(remove)
Cinnamon, ground, 1 tbsp(remove)
Nutmeg, ground, .5 tsp(remove)
Walnuts, 1 cup, chopped(remove)

Here is how you make Coconut Carrot muffins:

mix carrots, coconut and Brown sugar let stand 60 minutes. preheat oven 350.beat eggs until light, gradually beat in sugar, oil and vanilla. Stir in pineapple. Combine flour baking soda, salt, cinnamon, and nutmeg. Stir into egg mixture and then add carrot mixture and walnuts. Place in lined muffin tins bake 45 to 50 minutes in preheated oven. Frost with coconut cream cheese frosting and sprinkle with finely chopped walnuts.Serving Size: makes 48 cupcakes: 1 cupcake per servingNumber of Servings: 48Recipe submitted by SparkPeople user BODYMINDFITNESS.

The nutritional information for Coconut Carrot muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 164.1

• Total Fat: 8.4 g
• Cholesterol: 15.4 mg
• Sodium: 109.2 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 0.9 g
• Protein: 1.9 g