Easy Carrot Cake Muffins with a Cream Cheese Frosting
Easy Carrot Cake Muffins, the best, simple, fast breakfast, snack or dessert muffin, delicious with or without frosting or nuts.
Servings: 12 muffins
Calories: 382kcal
Ingredients
CARROT MUFFINS
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs (beaten)
- 1 cup shredded carrots (2 medium carrots)
- 1/2 cup milk
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
CREAM CHEESE FROSTING
- 1/4 cup butter
- 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams - total)
- 2 1/2 cups icing sugar
- 1/4 teaspoon vanilla
- pinch salt
- 2 tablespoons cream (whole/heavy or whipping cream)
Instructions
CARROT MUFFINS
- Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin*.
- In a medium bowl whisk together the vegetable oil, beaten eggs, carrots and milk.
- In a medium bowl, whisk together the dry ingredients, sugar, flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more). Bake for approximately 20 minutes. Let cool completely before frosting. Enjoy!
CREAM CHEESE FROSTING
- In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add salt and cream beat approximately 3 minutes until fluffy.
*If you make a loaf instead then be sure to lower the temperature to 350F (180C) and let it bake for at least 30-35 minutes before testing, it may need longer.
Nutrition
Calories: 382kcal | Carbohydrates: 56g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 217mg | Potassium: 138mg | Sugar: 43g | Vitamin A: 2055IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 1.1mg