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Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| ground cinnamon: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| baking powder: 1 1/4 tsp |
| salt: 1/2 tsp |
| eggs: 3 |
| granulated sugar: 1 cup |
| vegetable oil: 3/4 cup |
| vanilla extract: 1 tsp |
| carrots (grated): 2 cups |
| cream cheese: 1/4 cup (softened) |
| salted butter: 2 Tbl (softened) |
| vanilla extract: 1 tsp |
| powdered sugar (sifted): 1 1/2 cups |
Fluffy Carrot Muffins with Cream Cheese Frosting
Credit: AllRecipes
User rating:
"These delicious carrot muffins are light and fluffy."
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Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
- Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
- Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
- Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.