Prepared by Margo Anderson
Ingredients:
- 3 eggs
- 1 cup applesauce
- 3/4 cup water
- 1/4 cup molasses (optional)
- 1 Namaste spice cake mix
- 1 cup shredded carrot
- 1/2 cup shredded coconut
- 1 cup shredded zucchini
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup crushed pineapple
Method:
Preheat oven to 350 degrees. Line 24 muffin tins with paper liners or spray with nonstick spray. Spray one loaf pan with nonstick spray. Mix eggs, applesauce, water, and molasses (if desired) in a stand mixer. Add spice cake mix. Add carrot, coconut, zucchini, raisins, walnuts, and pineapple. Mix just till blended. Using a 1/4 cup measuring cup, scoop batter into muffin tins. Pour remaining batter into loaf pan. Bake muffins at 350 degrees for 25 minutes. Bake loaf at 350 degrees for 40-45 minutes, or until knife inserted center comes out clean. Cool completely. If serving as a dessert, frost with Homemade Cream Cheese frosting. If using as a breakfast muffin, leave unfrosted. Can be frozen individually in Ziploc bags for busy mornings. Pop in microwave for 20 seconds to defrost one muffin.
Homemade Cream Cheese Frosting
- 1 block cream cheese, room temperature
- 4-6 cups powdered sugar
Using a stand mixer or a hand mixer, beat cream cheese until smooth. Add sugar, one cup at a time, until desired consistency. Frost carrot cake muffins or cake and store remaining frosting in refrigerator.
