1 ½cupsfinely shredded carrotsabout 3 medium peeled carrots
1 ¾cupall purpose flour
1tspbaking soda
¼tspbaking powder
2 ¼tspcinnamon
½tspground ginger
½tspturmeric
¼tspfreshly grated nutmeg
¼tspcloves
1tspkosher salt
1cupsweetened shredded coconut
Dessicated coconutfor garnish
Glaze
1 ½cupspowdered sugar
3Tbspcarrot juice
Pinchof a salt
Instructions
Preheat oven to 350F. Line two muffin tins with liners (if you only have one tin that’s ok! you will just need to do two batches).
In a small pan over medium low heat, add butter and melt.
Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
Once the butter is brown, immediately transfer to a medium bowl. Let cool 5 minutes.
Add brown sugar and whisk until incorporated.
Add in eggs and whisk until homogenous. (work quick here as the butter may be still warm and we don’t want to cook the eggs!)
Whisk in applesauce, buttermilk and vanilla. Stir in carrots. Set aside.
In a large bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, turmeric, nutmeg, cloves and salt.
Add the wet into the dry and mix until just moistened. It’s ok if there are a few clumps. Don’t over mix :)
Fold in sweetened shredded coconut.
Fill muffin tin with batter about 2/3 of the way up. Sprinkle the top of each muffin with the desiccated coconut.
Bake muffins for 20-25 minutes until muffins are puffed, golden, and a toothpick inserted into the center of the muffin comes out clean (a few moist crumbs are ok!).
Let muffins cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely.
While muffins cool, whisk powdered sugar, carrot juice, and salt until smooth.