Low Fat Carrot Cake as a Muffin

A while ago I posted this fabulous recipe for a "light" carrot cake using pineapple and coconut as sweeteners HERE.  I loved it soooo much that it is also my current avatar.

Now I don't know about the rest of you, but when it comes time to bake something to bring to a gathering, I always feel I have to taste it first.  Even if it's a recipe I've made 1000 times before.  I mean who can be sure you didn't forget something?!  What better way to sneak a taste than to make muffins (or cupcakes).  Way better than trying to fill in the corner of a cake where you sampled by packing the icing into the hole, and you get much more than a teensy taste (win/win situation in my book).  :)

For a neighborhood party last weekend, I knew this carrot cake would go over big time, but I also don't want to be the lady on the block who made that horrible cake for the summer party!  So here we have the carrot cake muffin.

I used the same recipe as the prior post but spooned the batter into muffin tins.  I cooled them on a rack and frosted just as I would the cake (a little sloppy as I was running late).  Even topped them with some toasted coconut strips.

My husband and I left the party early and the muffins were already gone.  We got many compliments on them and nobody could believe they were low fat.

The best part?  Because they were muffins, I got to enjoy one at home BEFORE the party - you know, as a taste test (wink, wink)!  Yuuuummmyyy!