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Fluffy Carrot Muffins with Cream Cheese Frosting

Fluffy Carrot Muffins with Cream Cheese Frosting

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
anonymous

anonymous

These delicious carrot muffins are light and fluffy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
  2. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
  3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
  4. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LLSMITH71
95

LLSMITH71

4/3/2008

Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting.

Jodiemalodie
40

Jodiemalodie

5/16/2008

I haven't tried the original, but like others, changed some things to make a little more healthy -- and the group I served them to tonight LOVED them. Thanks for posting the original recipe -- it was a great starting point!!!! I used half all-purpose flour and half high-altitude whole wheat flour (I tried all whole wheat earlier and they were too dense) added a little more cinnamon, plus 1/4 teaspoon nutmeg Used a little less sugar I replaced the oil with nearly a cup of applesauce I added about 1/4 cup of golden raisins I used muffin liners and sprayed them with non-stick spray. I had to cook the muffins about 25 minutes (I don't know if it's because of the altitude 6,000+ or because of applesauce). I used one batch of frosting to do nearly two dozen muffins (don't like it too sweet).

bakergrl_bc
39

bakergrl_bc

2/11/2008

YUM! i followed the recipe exactly, & i really luved how these turned out! my dad said that they were "dang good", & my mom said she "really liked them". (i made 'em 'cause i had to stop my mom from buying a pack of four from the store, & was buying carrots anyway(she really likes stuff w/ carrots in 'em).(i like to bake alot) ya sure, the pack of four at the store has 4 bigger ones, but this recipe made 12 smaller ones-amount totally makes up for size. i even was able to use my dessert decorator to use to put the icing on them-quite a bit of fun using that thing. i was kinda worried that the icing would be too thick, but luckily it came out fairly nice(out of the decorator). i will SOOO make these again!!!! DELICIOUS!

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