Name: Carrot Cake Muffins With Maple Ricotta Cream
Prep time: 60 min
Ingredients: 2¼ cups all purpose flour; 2 teaspoons baking powder; ½ cup finely shredded unsweetened coconut; 3 teaspoons cinnamon; ½ teaspoon ground ginger; 1½ teaspoons ground allspice; ½ teaspoon ground nutmeg; ½ teaspoon salt; ½ cup coconut oil; ¾ cup sugar; ⅓ cup light brown sugar, (loosely packed); 2 large eggs, (slightly beaten); ½ cup plain Greek yogurt; ½ cup coconut milk; 2 teaspoons vanilla extract; 1½ cups crushed canned pineapple; 1½ cups (4 carrots) finely grated carrots; ½ cup fresh Wish Farms blueberries; ¾ cup ricotta cheese; 1½ tablespoons pure maple syrup; ½ teaspoon vanilla extract

Carrot Cake Muffins With Maple Ricotta Cream

Wish Farms

A fan of carrot cake? Try it with Maple Ricotta Frosting for a new twist.

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Prep Time 1

Course Baked Goods, Desserts, Snacks

Cuisine American

Servings

Equipment

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

Ingredients

Muffins

2¼ cups all purpose flour
2 teaspoons baking powder
½ cup finely shredded unsweetened coconut
3 teaspoons cinnamon
½ teaspoon ground ginger
1½ teaspoons ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup coconut oil
¾ cup sugar
⅓ cup light brown sugar, loosely packed
2 large eggs, slightly beaten
½ cup plain Greek yogurt
½ cup coconut milk
2 teaspoons vanilla extract
1½ cups crushed canned pineapple
1½ cups (4 carrots) finely grated carrots
½ cup fresh Wish Farms blueberries

Ricotta Cream

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

Instructions

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 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 slightly whisked 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. Stir to combine.
Add dry ingredients to the wet and stir until just combined. Pour into the muffin tin.
Bake 30 - 40 minutes, until golden, the center is set, and a toothpick comes out clean.
While bread is baking prepare the Ricotta.

Prepare The Ricotta

In a food processor, combine 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.

Enjoy!

About the Author

Wish 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.