Carrot Cake Muffins
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Two Peas & Their Pod · by Maria Lichty★ 4.5 (79)

Carrot Cake Muffins

NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 8%
CARBS 31G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER19G TOTAL SUGAR
FAT 12G45% OF CAL
9G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist carrot cake muffins studded with raisins and warm spices, with a surprise cream cheese filling inside. A favorite breakfast treat.

mainamericanbaked goodeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 8 tablespoons cream cheese, (at room temperature)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup melted coconut oil or vegetable oil
  • 1/2 cup packed brown sugar
  • 1/3 cup buttermilk, (at room temperature)
  • 2 large eggs, (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups freshly grated carrots, (about 3 medium carrots)
  • 1/3 cup raisins, (optional)
  • 2 tablespoons turbinado sugar, (for sprinkling on muffins)
PREP
15M
SODIUM
219MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.