These are eggless goodies with the sweetness of carrots and crunch from coconut topped with caramelised coconuts simply irresistible.
Strain whole wheat flour and baking powder
Pour lemon juice in a deep bowl and add baking soda.
When the mixture starts to bubble add oil and beat with a electric or hand beater
It will form a frothy mixture.Add powdered sugar and beat again
Add vanilla and mix.
Add carrots and coconut
Add water and mix.
Then fold in flour little by little till an easy to handle dense batter is formed
Spoon the mixtures in already greased muffin molds until 3/4 th filled
Bake in a preheated oven for 20 minutes at 170 degrees
In a pan add coconut and sugar and continue to stir until sugar melts and the mixture start leaving the sides of the pan.Add vanilla and stir thoroughly.
Cool the muffins on a cooling rack and take out of the molds
Top each muffin with caramelized coconut mixture