Carrot Cake Muffins

Carrot Cake Muffins-the great flavor of Carrot Cake in a muffin!

Carrot Cake Muffins-the great flavor of Carrot Cake in a muffin!

I can’t even tell you why I bought a 2 pound bag of carrots. My kids are’t big on cooked carrots. I try to sneak them in when I do something with mixed vegetables. And I love them in a pot roast.

Carrot Cake Muffins-the great flavor of Carrot Cake in a muffin!

Then my life got turned upside down and 3 weeks later, those carrots are still in the crisper drawer of the fridge. Needing to be used.  I know if I start feeding the kids carrots every single day…well lets just say,I wouldn’t behave a happy family.

Carrot Cake Muffins-the great flavor of Carrot Cake in a muffin!

So what do you do when you have a 2 pound bag of carrots that you need to use up? You start thinking of things to bake that can be frozen. Of things the kids will still eat, not caring that there are carrots involved. Like Carrot Cake. Like Muffins. Like Carrot Cake Muffins!

Carrot Cake Muffins with Cream Cheese Icing-the great flavor of Carrot Cake in a muffin!

These muffins taste amazing plain but add a Cream cheese frosting…Oh yes!  I mean, what is Carrot Cake without the frosting?

Carrot Cake Muffins with Cream Cheese Icing-the great flavor of Carrot Cake in a muffin!

And when you add frosting to a muffin, it almost becomes a dessert. And everyone loves dessert. Especially my kids. Even if there are carrots involved!

Carrot Cake Muffins with Cream Cheese Icing-the great flavor of Carrot Cake in a muffin!

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Carrot Cake Muffins

Yield: 12-13 muffins

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cup shredded carrots
  • 1/2 cup chopped walnuts, optional
  • Cream Cheese icing
  • 4 ounce cream cheese, softened
  • 2-3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sugar, stir to combine. Add in beaten eggs, oil and vanilla. Stir until all dry ingredients are incorporated. Fold in shredded carrots.
  2. Grease muffin tins or line with paper liners, then fill with batter to 2/3 full. Bake in a preheated 350 degree oven for 22-25 minutes. Let cool in pan for 15 minutes before removing to racks to cool completely.
  3. Make your icing, combine all icing ingredients until smooth and creamy. Spread over cooled muffins.

Notes

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Carrot Cake Muffins with Cream Cheese Icing-the great flavor of Carrot Cake in a muffin!

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Comments

  1. Scarlett says:

    The carrot cake muffins look delicious and can’t wait to try them….do you think I could use the same recipe for zucchini muffins? (substituting zucchini for the carrots)

  2. These muffins look so tasty Joan, now I know what to do with that big bag of carrots I bought, thanks!

  3. My favorite way to eat carrots is definitely baked into something delicious!! I bet you had one happy family with these muffins – who can say no to cream cheese frosting?! Yum!

  4. Cake and muffins. Two of my favorite words :) Love these Joan!

  5. I’m laughing right now because I always seem to have a bag of carrots in the fridge that have lingered. (We’re not wild about cooked carrots either.) It’s been a long time since I’ve had carrot cake…and I’ve certainly never made one (I don’t like baking cakes). But carrot cake muffins I can do. Especially with cream cheese frosting. Thanks for sharing, Joan!

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