Fluffy Carrot Muffins with Cream Cheese Frosting

I wanted a quick little thing to take to my tap class and since I had carrots and cream cheese left over from making the bundt cake I was able to make these in under an hour. I made them in a mini muffin tin (using cupcake liners) so it made a lot more than 12 - and I told everyone they could decide if these are cupcakes, or frosted muffins hahah. Even without the frosting they are really moist - I added 1 1/2 t. cinnamon and 1/2 t. nutmeg just because it sounded good to me!   

for the muffins:

• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons baking soda
• 1 ¼ teaspoons baking powder
• ½ teaspoon salt
• 3 eggs
• 1 cup white sugar
• ¾ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrot

for the frosting: 

• ¼ cup cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups sifted confectioners' sugar

1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together flour, cinnamon, baking soda, baking powder, and salt; set aside.

   Beat eggs and sugar until frothy and lightened in color. Stir in oil, vanilla extract, and grated carrot; fold in flour mixture. Pour batter into prepared muffin tins.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.

4. Meanwhile, prepare frosting by beating cream cheese, butter, vanilla, and confectioners' sugar together until fluffy. Frost the cooled muffins and chill until ready to serve.

   recipe found here

   
   

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