Carrot Cake Muffins with Cream Cheese Icing
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
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
1/4 c. shredded coconut
1/2 c. raisins
1 c. sugar
1/2 c. canola oil
2 eggs
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.
Oh how I love a good cream cheese frosting.
Thank you so much for linking up with Sweet Tooth Friday! I hope to see you again this week.
who’s gonna complain about a little extra frosting to cover the ‘cave’?? NOT ME! 🙂 hahahahaha…these look GREAT!!!