Fluffy Carrot Muffins with Cream Cheese Frosting

Fluffy Carrot Muffins with Cream Cheese Frosting

149
anonymous 0

"These delicious carrot muffins are light and fluffy."

Ingredients

1 h 5 m {{adjustedServings}} servings 360 cals
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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:
  • 57 mg
  • 19%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

149
  1. 176 Ratings

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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.

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 -- i...

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 ...