Carrot cake, but make it fun. These soft, spice-kissed carrot cake muffins are topped with a creamy vanilla coconut icing—and a touch of BlueMAJIK for that naturally vibrant, bakery-worthy swirl. Perfect for weekend baking, lunchboxes, or a colourful little treat with your afternoon tea.

Ingredients

For the muffins:

• 2 cups gluten-free baking flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2/3 cup coconut sugar
• 1/3 cup maple syrup
• 4 free-range eggs
• pinch of sea salt
• 1 tsp ginger powder
• 1 tbsp cinnamon
• 1 tsp vanilla powder
• ¼ tsp cloves
• ½ tsp nutmeg
• ½ cup pecan pieces
• 3 cups shredded carrots
• 1 cup olive oil

For the icing:

• 2 cups coconut butter
• 1 tsp vanilla powder or extract
• 1/2 cup of cold, unsweetened coconut or almond milk
• 1/2 cup coconut icing sugar
• Pitaya powder (enough to achieve the desired colour)
• BlueMAJIK Powder (enough to achieve the desired colour)

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Grease 2 regular-size muffin tins with coconut oil.
3. In a large bowl, for the muffins add flour, baking powder and soda, coconut sugar, ginger, cinnamon, vanilla powder and cloves and mix well.
4. Then add eggs and olive oil and whisk well. Shred the carrots and add those and the pecans; mix well.
5. Spoon batter into muffin tins about ¾ to the top. Bake in the oven for 25-28 minutes or until it comes out clean with a toothpick, and let cool fully before icing.
6. In the meantime, in a large bowl with a mixer OR a high speed blender, add coconut butter, vanilla and milk of choice and blend well until smooth and creamy. Add pitaya powder, BlueMAJIK and a mix of both, or any naturally coloured powder to make your icing a different colour.
7. Add coconut icing sugar and mix well. Adjust to your taste.
8. Ice muffins with a beautiful thick layer of icing, and then let them set in the fridge for about 10 minutes and serve!