An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (127)
Easy Frosted Carrot Cake Muffins
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 8%
CARBS 49G55% OF CAL
2G FIBER38G SUGAR10G OTHER
FAT 17G42% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender carrot cake muffins with cream cheese frosting, studded with warm spices like cinnamon and nutmeg. A sweet breakfast or snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 8%
CARBS 49G55% OF CAL
2G FIBER38G SUGAR10G OTHER
FAT 17G42% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 238mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 46mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.