3/4cupwhole wheat, all-purpose, or gluten-free flour
1 1/4cupsquick-cooking "instant" rolled oats
1/3cupraisins (optional)
other optional add-ins: 3 Tbps hemp seeds and/or 1/4 cup chopped nuts (walnuts or pecans)
Quick Cream Cheese Frosting
4 to 6ozwhipped cream cheesepreferably NOT Philadelphia Brand
2 to 3Tbspmaple syrup or honeymore or less to taste
1/4tspvanilla extract or vanilla paste
Instructions
Heat the oven to 350 degrees. Place 10 paper muffin liners in a muffin pan or grease the muffin pan with oil spray.
Peel the carrot then shred it on the smaller holes of a box grater until you get a packed 3/4 cup of grated carrot.
In a large bowl, whisk together the applesauce, eggs, maple syrup, oil, and vanilla. Add cinnamon, ginger, baking powder, baking soda, and salt. Whisk to combine. Stir in grated carrot.
Add flour and oats to the bowl. Using a large spoon or rubber spatula, stir until just combined. Add in raisins and any other add-ins, if using.
Scoop the batter into your muffin cups. Bake until cooked through and lightly browned on the top, 12 to 15 minutes.
Enjoy the muffins as is or let them cool completely before topping with cream cheese frosting and optional sprinkles.
Quick Cream Cheese Frosting
Whip the cream cheese, maple syrup, and vanilla together in a small bowl with a spoon or fork. It may take a few minutes, but it should come together eventually.I like to use whipped cream cheese because you can mix in the sweetener and use it as a frosting right out of the fridge. However, if you only have regular cream cheese, leave it at room temp for 30 minutes then whip it with a whisk or use a hand mixer.
Notes
*This cake is not very sweet. If you don't plan on adding any raisins/dried fruit, you may want to 1/3 cup of sweetener instead of 1/4 cup.