HEAT oven to 350°F. Coat eighteen 1/2-cup muffin C. with no-stick cooking spray.
WHISK together flour, baking soda, cinnamon and salt in large bowl. Whisk in sugar. Add carrots, pecans, raisins and coconut; toss well.
WHISK together eggs, oil and vanilla in small bowl; stir in shredded apple.
ADD egg mixture to flour mixture, stirring until batter is just combined. Divide batter among muffin cups, filling no more than 3/4 full.
BAKE until a toothpick inserted comes out clean, about 15 to 20 minutes. Cool muffins in pan on racks 5 minutes before turning out onto racks to cool completely.
BEAT cream cheese and butter until blended. Add milk and vanilla.
BEAT in powdered sugar gradually until desired consistency. Drizzle over cooled muffins.
Nutrition
Serving size
(1 muffin)
Calories 310
Calories from Fat150g
Total Fat 18g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 40mg
Sodium 210mg
Potassium 0mg
Total Carbohydrates 37g
Dietary Fiber 2g
Sugars 21g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
