Carrot Cake Muffins
Carrot cake is believed to have originated from medieval carrot puddings, which 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: 14.
Carrot Cake Muffins
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease a muffin tin or line with paper liners.
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In a large bowl, combine the grated carrots, flour, brown sugar, vegetable oil, eggs, baking powder, cinnamon, nutmeg, and salt. Mix well.
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Stir in the raisins and walnuts.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove the muffins from the oven and let them cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
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Once the muffins are completely cooled, spread the cream cheese frosting on top.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- 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.
