Carrot Cake Muffins with Cinnamon Glaze Recipe
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Carrot Cake Muffins with Cinnamon Glaze

By: TPADULA  
"Tasty muffins with a tangy spicy glaze!"

Rating: This weblink has been rated 29 times with an average star rating of 4.2 Read Reviews (26)

Rate/Review | 1,798 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 24 muffins
 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 2/3 cup white sugar
  • 1 cup flaked coconut
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 carrots, grated
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1 tablespoon vanilla extract
  •  
  • 1 cup sifted confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons buttermilk

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
  2. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
  4. In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 193 | Total Fat: 6g | Cholesterol: 18mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by KRISAJOHNSON 
This is an excellent carrot cake recipe. It's very moist and tasty. I made it in my mini-bundt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by SHILLABILA 
Excellent! These were great the first time I made them. My toddler loved them. I just got... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by RED ACORN 
Can someone tell me the problem. These muffins don't rise. Tried a second time with brand new... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2007 by HUBBY747 
I get rave reviews from those whom I share these muffins with. The glaze is what makes them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by EBNANA 
Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2007 by Pat/Moore, OK 
I made these today and they turned out great! They were nice and moist. I used the Splenda... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by yummyfood 
These are SO good and easy to make! I made them to send to school for my daughter's 4th... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Cathy G. 
Way too much carrot and not enough "muffin". Glaze didn't improve the taste either. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2008 by busymommy 
This is a good recipe. I made it in mini cupcake pans. (more child friendly size) I told my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2006 by IMP70 
I made mini muffins....they are great! I put the coconut into the blender to shred it more (I... MORE

 
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