Carrot Muffins With Cream Cheese Icing Recipe

Name: Carrot Muffins With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Grated Carrot; 1-1/4 cup Vegetable Oil; 4 whole Eggs; 1-1/2 cup Sugar; 1/2 cups Half-and-half; 1 Tablespoon Fresh Grated Ginger; 1 cup Raisins; 3-1/2 cups Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 2 teaspoons Pumpkin Pie Spice; 2 blocks Cream Cheese; 1/4 cups Butter; 3 cups Icing Sugar; 1/3 cups Whipping Cream

Servings: persons

4 cups Grated Carrot
1-1/4 cup Vegetable Oil
4 whole Eggs
1-1/2 cup Sugar
1/2 cups Half-and-half
1 Tablespoon Fresh Grated Ginger
1 cup Raisins
3-1/2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
2 blocks Cream Cheese
1/4 cups Butter
3 cups Icing Sugar
1/3 cups Whipping Cream

1
Preheat oven 325F.
2
Altogether in one bowl, mix carrots, oil, eggs, sugar, half-and-half, ginger and raisins.
3
In another bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4
Mix the flour mixture into the wet mixture until combined. Pretty easy, eh?
5
Depending on how you like your muffins, you can either use liners in your muffin pans, or just spray them. Next, fill each cup about 3/4 full, then into the oven to bake for about 23 minutes. Test for doneness with a toothpick. Let the muffins cool slightly in the pans, and then finish cooling them on a cooling rack.
6
While the muffins are baking, make the cream cheese icing! In your mixer, whip together the butter and cream cheese. Once this is soft, mix in the icing sugar until combined. Scrape down the bowl, then on medium-high speed, slowly drizzle the whipping cream in. This will make it light and soft. Try to refrigerate this for about 2 hours before icing the muffins.
7
Enjoy!

1527

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups Grated Carrot, 1-1/4 cup Vegetable Oil, 4 whole Eggs, 1-1/2 cup Sugar, and more.

Yes, Carrot Muffins With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Muffins With Cream Cheese Icing

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