- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup white sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrot
- 1/4 cup cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups sifted confectioners' sugar
- 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.
03/04/2017
recipepes.com
Fluffy Carrot Muffins with Cream Cheese Frosting, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
