Carrot muffins with cream cheese icing
Moist fresh carrot and cinnamon spice muffins topped with a luscious, fluffy vanilla cream cheese icing. In just over 30 minutes you can get your healthy veg while tucking in to a sweet baked treat!
Ingredients
Serves: 12
- Muffins
- 165g plain flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 200g caster sugar
- 180ml vegetable oil
- 1 teaspoon vanilla extract
- 270g grated carrot
- Icing
- 4 tablespoons cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 190g sifted icing sugar
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 180 C / Gas 4. Grease only the bottoms of a 12 cup muffin tin, or line with muffin cases. Sift together the flour, cinnamon, bicarb, baking powder and salt; set aside.
- Beat the eggs and sugar until frothy and lightened in colour. Stir in the oil, vanilla extract and grated carrot; fold in the flour mixture. Pour the mixture into the prepared muffin tin.
- Bake in preheated oven until skewer inserted in centre comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
- Meanwhile beat together the cream cheese, butter, vanilla and icing sugar until fluffy. Spread icing over tops of cooled muffins and chill until ready to serve.
To make muffins:
To make icing:
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Reviews & ratings
Average global rating:
(221)
Reviews in English (188)
Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting. - 03 Apr 2008 (Review from Allrecipes US | Canada)
I haven't tried the original, but like others, changed some things to make a little more healthy -- and the group I served them to tonight LOVED them. Thanks for posting the original recipe -- it was a great starting point!!!! I used half all-purpose flour and half high-altitude whole wheat flour (I tried all whole wheat earlier and they were too dense) added a little more cinnamon, plus 1/4 teaspoon nutmeg Used a little less sugar I replaced the oil with nearly a cup of applesauce I added about 1/4 cup of golden raisins I used muffin liners and sprayed them with non-stick spray. I had to cook the muffins about 25 minutes (I don't know if it's because of the altitude 6,000+ or because of applesauce). I used one batch of frosting to do nearly two dozen muffins (don't like it too sweet). - 16 May 2008 (Review from Allrecipes US | Canada)
YUM! i followed the recipe exactly, & i really luved how these turned out! my dad said that they were "dang good", & my mom said she "really liked them". (i made 'em 'cause i had to stop my mom from buying a pack of four from the store, & was buying carrots anyway(she really likes stuff w/ carrots in 'em).(i like to bake alot) ya sure, the pack of four at the store has 4 bigger ones, but this recipe made 12 smaller ones-amount totally makes up for size. i even was able to use my dessert decorator to use to put the icing on them-quite a bit of fun using that thing. i was kinda worried that the icing would be too thick, but luckily it came out fairly nice(out of the decorator). i will SOOO make these again!!!! DELICIOUS! - 11 Feb 2008 (Review from Allrecipes US | Canada)
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