I like these muffins plain, or with a smear of whipped cream cheese, however, I included a recipe for a cream cheese frosting if you prefer them sweeter.

Ingredients

• 1/3 cup butter, melted

 • 1 cup packed brown sugar

 • 1 large egg, at room temperature 

• 1/2 cup buttermilk, at room temperature 

• 1/2 teaspoon vanilla extract 

• 1 1/2 cups all-purpose flour 

• 1 teaspoon baking powder 

• 1/2 teaspoon baking soda 

• 1/2 teaspoon salt 

• 1 teaspoon ground cinnamon

 • 1 1/2 cups carrots, grated 

• 1/2 cup coconut, shredded

 • 1/4 cup golden raisins 

• 1/2 cup pecans, chopped

• cream cheese frosting, optional, for topping

Directions

Step 1

Preheat the oven to 375 degrees F.

Step 2

Line 12 muffin tin cups with paper liners or grease with nonstick spray.

Step 3

In a large bowl, whisk together the melted butter, brown sugar, egg, buttermilk, and vanilla until well-combined.

Step 4

Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl, stirring until just combined but being careful not to over-mix.

Step 5

Stir in the carrots, coconut, raisins, and pecans until just incorporated.

Step 6

Divide the batter among the muffin tins.

Step 7

Bake until a toothpick inserted into the center of the muffin comes out clean, about 18-25 minutes.

Step 8

Let the muffins cool in the pan for about 5-10 minutes, then transfer them to a wire rack to finish cooling.

Step 9

Top with the cream cheese frosting once the muffins are cool and then serve!

Cream Cheese Frosting: Combine first two ingredients together. Then add sugar and vanilla. Mix until smooth.

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners’ sugar, sifted

1 teaspoon pure vanilla extract