Carrot Muffins with Cream Cheese Frosting
April 19, 2020
These muffins have always been a huge hit with the family, whether they have frosting or not. While the frosting is always requested I do really enjoy these fresh and warm from the oven just as they are. For special occasions and or desserts I’ll treat the family with the cream cheese frosting.
The best way to make these I must say is to shred the carrots yourself. While the store does have them in bags all done for you, they don’t bake up well, or at least that I have found. Normally all I ever find at the store is thick cuts of carrots for slaw, not the shredded you would use for this recipe. You want thin shreds and the fresher the better! I use my kitchen aid attachment with the vegetable slicer/shredded . It is awesome!
This has come in handy so often since it was gifted to me for Christmas, and I just love it! If you don’t have a shredder, whether machine and or a hand one, try to find thin shredded carrots at the store. Beyond that, these are easy to make and are perfect for any occasion, so I hope you all enjoy!
Carrot Muffins with Cream Cheese Frosting
Ingredients
- 3 1/2 cups shredded carrots
- 2 cups flour
- 2 tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 4 eggs
- 1 cup vegetable oil
- 3/4 cups brown sugar
Instructions
- Preheat oven to 350F
- Line muffin tins with paper liners or grease those tins up!
- In a large mixing bowl combine baking powder, baking soda, salt, cinnamon and the flour. Mix together. In another smaller bowl mix eggs, oil and brown sugar stir it up till the eggs are beaten well. Add in the carrots to the wet mixture and stir a little before adding in the dry ingredients. Make sure to scrape the bottom and sides of the bowl to get it all mixed well. Mix until there is no flour visible. Transfer the mixture evenly to the prepared muffin cups, almost but not filling each cup up. You will get about 16-18 muffins, don't ask me how I never get the same amount that's just how the muffin mix pours I guess for me. HA Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Once don transfer to wire rack and let cool. Eat while a little warm, and or wait until they are completely cooled to top with cream cheese frosting.
- I use the Cream Cheese frosting recipe from Better Homes & Garden Cookbook.
- 8 ounce package of cream cheese softened.
- 1/2 cup butter softened
- 2 tsp vanilla
- 5 - 6 cups powdered sugar
- 1-3 tablespoons milk if needed. Beat cream cheese and butter then add in the vanilla until light and fluffy. Add in the powdered sugar gradually beating well after each addition. Test to see if frosting is spreadable, if it's too stiff add in a tad of milk, testing until you get the right consistency for spreading.
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