Carrot cake muffins
Submitted by David on 1 June 2009 - 6:10pm.
I love carrot cake. Now I can also claim to love carrot cake muffins.
My good friend, Kathy, made these for our children to decorate at a recent play date (of course, the kids ate more sprinkles than cake).
They were so good, I insisted on getting the recipe. They make a welcome change to the ubiquitous red velvet!
Ready
For the cupcakes:
- 2 eggs
- ½ cup and 2 Tbsp vegetable oil
- 1 cup white sugar
- 1 tsp (or a little more if you fancy) vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1½ cups grated carrots
- ½ cup chopped pecans
For the frosting
- ¼ cup butter, softened
- ¼ lb cream cheese, softened
- 2 cups confectioners’ sugar
- ½ tsp vanilla extract
Set
- Large mixing bowl
- Muffin pan
Go
- Preheat the oven to 350°F.
- In a large bowl, beat together the eggs, oil, white sugar and vanilla.
- Mix in the flour, baking soda, baking powder, salt and cinnamon.
- Stir in the carrots and fold in the pecans.
- Pour into a muffin pan.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, in a bowl combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until you have a smooth and creamy mixture.
- Liberally apply to the cupcakes and top with sprinkles of your choice (if you are so inclined!).
Re: Carrot cake muffins
Submitted by admin on 23 December 2009 - 3:41am.
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