Carrot Cake Muffins with Salted Tahini Caramel

  • Author: Kristeena Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Diet: Vegetarian



For the Muffins

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup coconut oil, melted
  • 1 cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon vanilla
  • 1 1/2 cups finely shredded carrots
  • 1/2 cup California raisins (I used a mix of natural & golden raisins)
  • 1/4 cup & 3 tablespoons finely chopped walnuts, divided

For the Salted Tahini Caramel

  • 1/4 cup maple syrup
  • 1/4 cup tahini
  • 2 tablespoons coconut oil
  • 1/2 teaspoon sea salt


For the muffins:

Preheat the oven to 350°F. Line a standard muffin tin with paper liners. 

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the coconut oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots.
Add the dry ingredients and mix until just combined. Stir in 1/2 cup of the raisins and 1/4 cup of the walnuts.
Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely.


For the salted tahini caramel:

In a small saucepan heat tahini, maple syrup and coconut oil over low heat. Add salt and stir until combined.

Drizzle onto muffins and top with finely chopped walnuts for serving.


In an air tight container, store Salted Tahini Caramel in the refrigerator for up to two weeks.

Keywords: Carrot Cake Muffins, Tahini Caramel,