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Carrot Cake Muffins with Cream Cheese Frosting

Ingredients:

Muffins:

1 cup brown sugar

½ cup vegetable oil

2 eggs (beaten)

1 cup shredded carrots

½ cup milk

1  ½ cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

 

Frosting:

¼ cup butter

¼ cup cream cheese

2 ½ cups powdered sugar

¼ tsp vanilla

Pinch salt

2 Tbsp heavy cream

Utensils:

Muffin tin and liners

2 bowls

Whisk

Spatula or spoon

Measuring cups and spoons

Ice cream scoop if you have it

Hand mixer (if available)

Recipe Instructions


Kitchen Safety Tips:

Always check the oven before turning on

Always use oven mitts

Make sure carrots are fresh!

Step 1: Pre-heat/Prep Tin

Pre-heat oven to 400 degrees

Fill your muffin tin with liners, or use a cooking spray to make sure your muffins do not stick to the tin

Step 2: Dry/Wet Ingredients

Whisk together in a bowl- flour, brown sugar, cinnamon, baking powder and baking soda and salt.

In a separate bowl- whisk together beaten eggs, vegetable oil, carrots and milk.

Step 3: Combine

With a spoon or spatula, add your dry ingredients into your bowl of wet ingredients. Make sure to do half at a time to avoid a mess!

Step 4: Add to tin & Bake

Using scoop or a spoon, fill each muffin liner in the tin ¾ of the way!

Bake at 400 for 20 minutes.

Step 5: Frosting

Beat butter and cream cheese in a bowl until creamy. Slowly add the powdered sugar a little at a time and continue beating. Then add salt and cream and beat about 3 more minutes until you have a nice frosting consistency.

Step 6: Finish and Enjoy!

Let muffins cool for at least 10 minutes before frosting.

Once your muffins are cool, use a knife to spread on the frosting, or use a ziplock or pastry bag to pipe frosting onto muffins and enjoy!!

(Store in the fridge because of the cream cheese frosting)