Fluffy Carrot Muffins With Cream Cheese Frosting
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1.5 tsps
Ground Cinnamon1.5 tsps
Baking Soda1.25 tsps
Baking Powder1 tsp
Salt3
Eggs1 cup
White Sugar3 cup
Vegetable Oil1 tsp
Vanilla Extract2 cups
Carrot (grated)1 cup
Cream Cheese (softened)2 tbsps
Butter (softened)1.5 cups
Sugar (sifted confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease the bottoms only of 12 muffin cups, or line with baking cups
3
Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside
4
Beat the eggs and sugar until frothy and lightened in color
5
Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture
6
Pour the batter into the prepared muffin tins
7
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes
8
Remove to cool on wire racks
9
Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy
10
Frost the cooled muffins and chill until ready to serve