Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Carrot Cake Muffins

Created by: Howcan Team

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.
In a separate bowl, mix 1/2 cup of melted butter, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 eggs, and 1 teaspoon of vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in 1 1/2 cups of grated carrots, and the optional 1/2 cup of chopped walnuts or pecans and 1/2 cup of raisins.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
In a medium bowl, beat 8 oz of softened cream cheese and 1/4 cup of softened butter until smooth. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until creamy.
Once the muffins are completely cooled, spread the cream cheese frosting on top of each muffin. Enjoy!

Dessert Baking

Carrot cake muffins have a rich history dating back to the early 20th century, with roots in Europe and the United States. This delectable treat gained popularity in the 1960s and has since become a beloved classic. Renowned chefs like Ina Garten and Martha Stewart have put their own spin on the recipe, incorporating fresh carrots, warm spices, and a luscious cream cheese frosting. The best versions of this dish can be found in quaint bakeries and cafes across the United States, particularly in the southern region where they are cherished for their moist texture and indulgent flavor. To make the perfect carrot cake muffins, it's crucial to use high-quality carrots and a harmonious blend of cinnamon, nutmeg, and cloves. For a unique twist, consider adding chopped nuts or raisins for added texture and sweetness.

35 min

280 calories

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.
In a separate bowl, mix 1/2 cup of melted butter, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 eggs, and 1 teaspoon of vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in 1 1/2 cups of grated carrots, and the optional 1/2 cup of chopped walnuts or pecans and 1/2 cup of raisins.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
In a medium bowl, beat 8 oz of softened cream cheese and 1/4 cup of softened butter until smooth. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until creamy.
Once the muffins are completely cooled, spread the cream cheese frosting on top of each muffin. Enjoy!

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