Carrot Cake Muffin Tops with Cream Cheese Frosting
Carrot cake is believed to have originated from medieval carrot puddings that were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Carrot Cake Muffin Tops with Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin top pan.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, mix together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated carrots, chopped walnuts, and raisins.
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Spoon the batter into the prepared muffin top pan, filling each cavity about 3/4 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffin tops to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Once the muffin tops have cooled, spread the cream cheese frosting on top.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 36g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
