Carrot Muffins With Cream Cheese Frosting
Enjoy the nutrition of carrots in these Carrot Muffins. These carrot muffins are so delicious, you may even mistake them for a healthy carrot cake. One of the major things people are most concerned about when choosing to make healthier food choices, is losing all of the great flavour they are used to. With this recipe you can be sure that you won't miss out on any flavour, as there are some really great, fresh ingredients in these carrot muffins. Orange juice adds a bit more sweetness and a tangy flavour to the muffins and the cinnamon gives you that spice that is so perfect paired with carrot recipes. These carrot muffins would make for a great, healthy snack on their own, or, you can jazz them up a bit and add some cream cheese icing on top for a more decadent dessert option. The recipe for a classic cream cheese icing is also included with this carrot muffin recipe.***
This is a printable recipe.
3/4 cup orange juice
1/2 cup melted butter
1/2 cup granulated sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (more or less to taste)
2 cups shredded carrots
*Optional 1/2 cup chopped walnuts
Cream Cheese Frosting
(Makes about 1 1/2 cup)
1 (8oz) packaged cream cheese, at room temperature
1/4 cup butter, at room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
Preheat the oven to 400F.
Line a 12 hole muffin tin with paper liners.
Melt the butter in a small saucepan over low heat. Shut off and set aside.
Place the egg into a mixing bowl and beat with an electric mixer on medium speed.
Ad the orange juice, melted butter and sugar and mix in.
In another bowl, stir together the flour,baking powder, baking soda, salt and cinnamon.
Add the dry to the wet and mix in with low speed. Mix only until moist.
Fold in the shredded carrots and nuts if you are using.
Fill the muffin holes to 2/3 full.
Place into the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Remove and place onto a cooling rack. Let sit in the pan for five minutes then remove the muffins directly onto the cooling rack.
Cream Cheese Frosting
Place all the cream cheese and butter into a mixing bowl. Using an electric mixer on medium speed, beat until creamy and combined.
Add the confectioners' sugar slowly and mix in.
Add the vanilla and mix in.
When the carrot muffins have cooled, frost and garnish with chopped walnuts.
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Nutrition Facts for: Carrot Muffins With Cream Cheese Frosting From Grandmother's Kitchen
Ingredients: Orange juice, butter, granulated sugar, all purpose flour, baking powder, baking soda, salt, cinnamon, carrots, walnuts, cream cheese, confectioners' sugar, vanilla extract, walnuts.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings * Per Serving:Calories 400, Calories from Fat 223, Total Fat 24.8g 38%, Saturated Fat 12.0g 60%, Cholesterol 65mg 22%, Sodium 306mg 13%, Potassium 241mg 7%, Carbohydrates 39.6g 13%, Dietary Fiber 1.9g 8%, Sugars 20.6g, Protein 6.9g, Vitamin A 74%, Vitamin C 24%, Calcium 6%, Iron 11%
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