Photo of Glazed carrot cake muffins by WW

Glazed carrot cake muffins

Total Time
1 hr 23 min
20 min
18 min
Carrots and coconut milk give these tasty muffins an even moister interior, while a melt-in-your-mouth cream cheese glaze brings both moisture and flavor to the exterior. Cinnamon and nutmeg bring the taste of fall to these muffins. Use finely grated carrots for a moister, tastier muffin. You can use a food processor to grate the carrots or do it by hand. Add more or less orange zest to taste. Garnish the muffins with grated carrot and orange zest. You can make this muffins ahead and store them in the freezer.


All-purpose flour

1 cup(s)

Whole wheat flour

¾ cup(s)

Baking powder

2 tsp

Table salt

½ tsp

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp


1 large egg(s)

Canned unsweetened light coconut milk

1 cup(s)

Dark brown sugar

cup(s), firmly packed

Canola oil

3 Tbsp

Vanilla extract

1½ tsp

Uncooked carrot(s)

1½ cup(s), finely grated

Neufchâtel cheese

1½ oz, softened

Powdered sugar (confectioner's)

2 Tbsp

Canned unsweetened light coconut milk

1½ tsp

Orange zest

¼ tsp, grated


  1. Preheat oven to 425°F. Line 12 standard muffin cups with paper liners (or coat muffin pan with cooking spray).
  2. In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.
  3. In a medium bowl, whisk together egg, 1 c coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.
  4. Stir carrot mixture into flour mixture just until blended.
  5. Divide batter among prepared muffin-pan cups (a rounded 1/4 cup in each). Bake until a toothpick inserted in center of each muffin comes out clean, about 18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.
  6. Meanwhile, to make glaze, whisk together cream cheese, powdered sugar, 1 1/2 tsp coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.
  7. Serving size: 1 muffin