Blueberry Carrot Cake Muffins With Maple Ricotta Cream

Carrot Cake Muffins With Maple Ricotta Cream

Wish Farms
Featured In WTFCF Season 1, Episode 02: Berries Bust Out.
A fan of carrot cake? Try it with Maple Ricotta Frosting for a new twist.
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Prep Time 1 hour
Servings 12


  • 1 Muffin Tin
  • cooking spray or muffin cups
  • food processor or blender



  • cups all purpose flour
  • 2 teaspoons baking powder
  • ½ cup finely shredded unsweetened coconut
  • 3 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • teaspoons ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup coconut oil
  • ¾ cup sugar
  • cup light brown sugar, loosely packed
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ½ cup coconut milk
  • 2 teaspoons vanilla extract
  • cups crushed canned pineapple
  • cups (4 carrots) finely grated carrots
  • ½ cup fresh Wish Farms blueberries

Ricotta Cream

  • ¾ cup ricotta cheese
  • tablespoons pure maple syrup
  • ½ teaspoon vanilla extract


Prepare The Muffins

  • Preheat oven to 350℉. Spray a muffin tin with cooking spray or line with muffin cups.
  • In a large mixing bowl, add 2¼ cups flour, 2 teaspoons baking powder, ½ cup shredded ½ cup coconut, 3 teaspoons cinnamon, ½ teaspoon ginger, 1½ teaspoons allspice, ½ teaspoon nutmeg, and ½ teaspoon salt. Whisk together and set aside.
  • In a second bowl, add ½ cup coconut oil, ¾ cup sugar, and ⅓ cup loosely packed brown sugar. Whisk well.
  • To the second bowl, add 2 large eggs, ½ cup plain Greek yogurt, ½ cup coconut milk, and 2 teaspoons vanilla. Whisk well.
  • To the second bowl, add 1½ cups crushed pineapple, ½ cup blueberries, and 1½ cups shredded carrots. Fold to combine.
  • Add dry ingredients to the wet and stir until just combined. Pour into the muffin tin.
  • Bake 30 to 40 minutes, until golden, the center is set, and a toothpick comes out clean.
  • While muffins are baking prepare the Ricotta.

Prepare The Ricotta

  • In a food processor, add ¾ cup ricotta, 1½ tablespoons maple syrup, and ½ teaspoon vanilla. Blend for 1 minute until light and fluffy.
  • Serve the Ricotta on top of the muffins.


    About the Author

    Wish Farms LogoWish Farms has a long history dating back to 1904, when Harris Wishnatzki arrived in Ellis Island and began to sell fruits and vegetables from a pushcart on the streets of New York City. Fast forward to 1929 – Harris purchases property in Plant City, FL establishing a buying and shipping operation, which over the next 80 years would become one of the bigger berry operations in Florida. In 2010 the Wish Farms brand was born. Third-generation owner Gary Wishnatzki continues to innovate – even now he’s leading the industry effort to develop a new automated harvester. Today Wish Farms produces strawberries, blueberries, blackberries, and raspberries from a network of farms in the Western Hemisphere, though Florida is still the homestead. There’s already a 4th generation of Wishnatzkis onboard – and a fifth is coming along right behind.