carrot cake

I love carrot cake! With a rich cream cheese frosting, it is the first kind of cake I will request for my birthday. Since I can't eat this decadent treat everyday, I decided to formulate a healthier version that could be eaten at breakfast or for an afternoon snack.
This vegan muffin is surprisingly light and fluffy, with chunks of fresh veggies, fruit and warm comforting spices. Using whole grains I made my muffins gluten free, but I provide a whole grain gluten option as well.
Carrot Cake Muffins - makes 12 muffins
1 1/2 cups whole wheat flour or gluten free flour blend (King Arthur's my favorite)
1/2 cup light brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 teaspoon nutmeg
1/2 tsp. salt
1/3 cup canola oil
3/4 cup light coconut milk
1 1/2 tsp. vanilla extract
1 1/2 cups grated carrots
1 cup shredded coconut
1 cup chopped fresh pineapple
1/4 cup raisins

Pre-heat oven to 400 degrees.

Mix or sift together all dry ingredients in a large bowl - set aside. In a smaller bowl mix together oil, coconut milk, vanilla, carrots, coconut, pineapple and raisins. Add to dry ingredients and mix just until all ingredients are incorporated.
Place paper liners in muffin tins and fill each cup about 3/4 full. Bake for 15 - 20 minutes until golden brown.