Name: Easy Frosted Carrot Cake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12, 12 muffins
Cuisine: american
Ingredients: 1 cup brown sugar (lightly packed); ½ cup vegetable oil (I use corn or sunflower oil); 2 large eggs (beaten); 1 cup shredded carrots ((2 medium carrots)); ½ cup milk (2% or whole milk); 1½ cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon salt; 1-2 pinches nutmeg (optional); ¼ cup butter (softened); 1/4 cup + 1/2 tablespoon cream cheese (whole fat); 2½ cups powdered sugar; ¼ teaspoon vanilla; 1 pinch salt; 2 tablespoons cream (whole/heavy or whipping cream with at least 30% fat content)

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Easy Frosted Carrot Cake Muffins

Nutrition Facts

Per serving · recipe makes 12 · 30m total

Servings

Calories

18% of a 2,000 cal day

358KCAL

Protein

4g7% DV

% DAILY VALUE

Total Fat17g

22%

Saturated5g

27%

Unsaturated12g

—

Total Carbs49g

18%

Fiber1g

Total Sugars35g

—

incl. Added Sugars34g

68%

Starch13g

—

Sodium298mg

13%

% Daily Value is based on a 2,000 calorie day.

Tender carrot cake muffins with cream cheese frosting, studded with warm spices like cinnamon and nutmeg. A sweet breakfast or snack.

Ingredients

12 SERVINGS

1 cupbrown sugar — lightly packed
½ cupcorn oil — or sunflower oil
2large eggs — beaten
1 cupshredded carrots — 2
½ cup2% milk — or whole milk
1½ cupsall purpose flour
1 tspbaking powder
1 tspbaking soda
1 tspcinnamon
¼ tspsalt
1–2 pinchnutmeg — optional
¼ cupbutter — softened
0.28 cupcream cheese — whole fat
2½ cupspowdered sugar
¼ tspvanilla
1 pinchsalt
2 tbspwhole cream — at least 30% fat, or whipping cream

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Method

30m total

Read the method on An Italian in my KitchenRosemary Molloy’s original page

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dessertamericanbaked goodvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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