Carrot – Zucchini Pecan Muffins

Carrot cake is a favorite at my house. It actually was my daughters choice for her wedding cake. Moist and rich and oh, the decadent cream cheese frosting…yum!

This recipe is a healthy twist on the traditional and just as delicious. Cinnamon, ginger and honey add spicy sweetness your taste buds will love. Zucchini adds nutritional value along with the carrots and the sweet nutty pecans…well, this will be your new favorite too!


Carrot – Zucchini Pecan Muffins

adapted from nancycreative

  • 1 1/4 cups blanched almond flour
  • 1/2 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1/4 cup grape seed oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 3/4 cup sucanat or turbinado sugar
  • 3/4 cup grated carrot
  • 1 cup grated zucchini
  • 1/2 cup chopped pecans

Preheat oven to 325 degrees. Line muffin tin with muffin cups. If using 8×4 loaf pan or 4 small loaf pans line with unbleached parchment paper and set aside.

In medium bowl whisk together flours, baking powder and baking soda, cinnamon and ginger.

In large mixing bowl whisk together eggs and add oil, applesauce, honey and vanilla and whisk together. Whisk in sucanat and blend well.

Add flour mixture and whisk together.

Stir in carrot, zucchini and pecans and blend together.

Pour batter into muffin cups or pans.

Bake 25 minutes for muffins, 50-55 minutes for large loaf and 25 minutes for small loaves. Bake until toothpick inserted in center comes out clean. Cool in pans about 10 minutes and remove onto rack and let cool completely before adding frosting.

Cream Cheese Frosting

 Traditional cream cheese frosting calls for:

  • 1/2 cup butter or buttery spread, softened
  • 4 oz. cream cheese ( I use lactose free )
  • 3 cups powdered sugar
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon vanilla
  • 1/3 cup chopped pecans for garnish

In medium mixing bowl, blend softened butter and cream cheese, add powdered sugar and mix well. Add in the almond milk and vanilla, blend all ingredients well.

Spread frosting over loaves or muffins and sprinkle with chopped pecans.

My twist on Cream Cheese Frosting

  • 4 oz. lactose free cream cheese
  • 1 teaspoon vanilla
  • 2 tablespoons (or more to taste) powdered sugar
  • chopped pecans for garnish

Mix above ingredients and spread on top of loaves or muffins and sprinkle with pecans.



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