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“This is based on the divine "Why I Joined Zaar" carrot cake by Lennie, but with many modifications to make it a bit healthier for my family. We use this as a breakfast muffin, but I also get raves when I frost them and serve them as dessert.”
READY IN:
1hr 15mins
SERVES:
17
YIELD:
17 muffins or one 9x13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350 degrees F; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
  2. 2. Mix powders (except sugar) in a large bowl; make a well in the center.
  3. 3. In separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
  4. 4. Stir in carrots, coconut, walnuts, and pineapple. Pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
  5. 5. Bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes). Test for doneness with a toothpick or knife before removing from oven.
  6. 6. Optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla. (Wow. The frosting keeps a long time in the fridge as well.)
  7. Enjoy! I freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags-- mostly to keep us from eating them nonstop when they're fresh. Yes, they really are that good.

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