Pure, unadulterated carrot cake has no season. I’d eat it any time of year, and not even feel bad about it…except maybe a little bit. I love the cream cheese frosting too much to give it up, but the butter adds some guilt into the equation. These carrot muffins have it all – the cream cheese filling and no butter. And since they don’t have frosting, they can actually be considered muffins. And you can eat them for breakfast.
Add in shredded coconut or nuts if you like. I prefer mine without all the extras. The spices make these muffins a great introduction to fall, and the perfect way to say goodbye to summer.