Carrot Raisin Muffins for Easter Brunch

We can label springtime and brunch under “my favorite things” and since Easter brunch is coming up this weekend, I thought I would change up one of my favorites. I had a big bag of heirloom carrots that I didn’t want to go to waste, so I decided to use these sweet white and purple carrots in my carrot raisin muffins. They are not too sweet and with the cream cheese mixed right in, are moist with a nod to carrot cake. Perfect to leave for the Easter Bunny…that’s a thing right? Just like Santa? Because I could totally use these as a midnight snack. Ha!

Ingredients

2 cups grated carrots (the heirlooms are pretty, but this is also delish with regular orange carrots)

2 eggs

4 ounces softened cream cheese

1 1/2 cups sugar

1 teaspoon vanilla

2 teaspoons cinnamon

1/2 cup coconut

2 teaspoons baking soda

2 cups flour

1/2 chopped walnuts or pecans

Directions

Preheat the oven to 350 degrees. Using a grater or food processor, grate carrots in a bowl and set aside. In a mixer, blend eggs, cream cheese, sugar and vanilla until smooth. Add in carrots, coconut and cinnamon. Stir in baking soda, then add in flour a little at a time until well mixed and stir in nuts. Fill muffin tins with liners and spoon in about 3/4 of the way full. Bake for 18-20 minutes.