Description
Aloha, dear readers! ???? Are you ready to embark on a tropical culinary adventure right in your kitchen? Today, we’re baking a delightful treat that combines the tropical flavors of pineapple and coconut with the wholesome goodness of carrots. Let’s dive into the world of Hawaiian Pineapple Carrot Muffins!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (adjust to taste)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, oil, and vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the cooled muffins with the cream cheese frosting.
- Garnish with pineapple chunks.
Notes
- Grating the carrots: Use the fine side of a box grater for a smoother texture.
- Draining the pineapple: Ensure the crushed pineapple is well-drained to avoid extra moisture in the batter.
- Optional ingredients: Walnuts and shredded coconut add texture and flavor, but feel free to omit them if you prefer.