A decadent Carrot Cake Muffin with Cream Cheese Frosting. They are more like a cupcake disguised as a muffin. Perfect for Easter and the Spring weather!
Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
In a large bowl, whisk the dry muffin ingredients together.
In a medium sized bowl, whisk the wet muffin ingredients together
Slowly add the wet ingredients to the dry ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
Fold in the shredded carrots and raisins if using.
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
Pour the gelatin egg into the large bowl with the batter and quickly stir it in. .
Spoon the batter into the muffin cups filling them 3/4 of the way full. Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
Remove from the oven and let cool in pan for 15 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely. Frost once cooled or just before serving.
Store in the fridge for up to 5 days in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
Put all ingredients into a small bowl and stir until fully incorporated. You may need more or less coconut milk. Start with a 1/4 cup of coconut milk- you want the consistency to be thick but still runny enough to pour.
Store in the fridge until ready to frost the muffins. The frosting will harden in the fridge so be sure to let it return to room temperature before frosting.
Frost the muffins and enjoy right away or store them frosted in the fridge until ready to eat.