Carrot Cake Muffins with Cream Cheese Icing

    I wanted to make a carrot cake for the kids at school.  We’ve been trying to have them eat more fruits and vegetables, and I thought a cake with both carrots and raisins in it would be a perfect treat to show them that fruits and veggies CAN taste good.  I’ve been looking for a reason to use my new Dorie Greenspan Baking book and I found a recipe for carrot cake in it.

    I’ll be the first to say that baked goods made with oil instead of butter never turn out quite right for me.  This recipe was no exception.  The cake itself was delicious.  It was sweet with a little bit of spice and full of carrots and raisins.  The cream cheese icing was sweet and creamy.  It was close to perfection.  The only issue I had was that the muffins caved in in the center.  All it took to fix them was a little icing, but they were otherwise great.  The next time I make them I’ll substitute butter for the oil.

Carrot Cake Muffins with Cream Cheese Icing (adapted from Baking by Dorie Greenspan)
For the Muffins:
1 c. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. nutmeg
1/2 t. salt

1 1/2 c. shredded carrots

1/4 c. shredded coconut
1/2 c. raisins
1 c. sugar
1/2 c. canola oil
2 eggs

For the Frosting:
5 oz. cream cheese

5 T. butter
2 c. powdered sugar
1 T. fresh lemon juice
1 t. vanilla

Chopped nuts and shredded carrots for topping

1.  Preheat the oven to 325 degrees.  Line a muffin tin with cupcake liners.

2.  In a medium bowl mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  In another medium bowl combine the carrots, coconut, and raisins.
3.  In a large bowl beat the oil and sugar together.  Add in the eggs and beat well.  Slowly add in the flour mixture until it is just combined.
4.  Stir in the carrot mixture and stir well.  Pour batter into muffin tins filling them 2/3 of the way full.  Bake for 30-35 minutes or until a toothpick comes out clean. 
5.  Remove from oven and cool on a cooling rack.
6.  Meanwhile combine the butter and cream cheese and mix with a hand held mixer until smooth.  Add in the vanilla and lemon juice and continue to beat.  Slowly add in the powdered sugar until the frosting is smooth and velvety.  Pipe onto cooled cupcakes.  Top with shredded carrots and nuts if desired.

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Comments

  1. says

    This is something new to me.I always know carrot for a cake.Yours is such a delicious carrot muffin Im sure especially with the cream cheese frosting.Oh I miss carrot inspired sweets….I hope to make this.Found you at Erin’s Kitchen.Have a great weekend

  2. says

    These look and sound heavenly! Thanks so much for linking up at Muffin and Cupcake Monday! Have a great week and hope to see you again soon.

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