"These delicious carrot muffins are light and fluffy." — anonymous
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1 1/3 cups
1 1/2 teaspoons
1 1/2 teaspoons
1 1/4 teaspoons
cream cheese, softened
1 1/2 cups
sifted confectioners' sugar
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.
i followed the recipe exactly but did not make the frosting. due to the amount of baking soda (or, pehaps due to the baking soda i used being a few years old :S) there was this awful metal taste to the otherwise good muffins. also, the muffins had a strange red tinge to them; again, probably due to the baking soda. but, aside from that, the texture was good as it was light, fluffy, and moist.
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).
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!
amazing! i replaced all the oil with applesauce - turned out delicious! very moist.
This recipe is delicious. Right amount of spice. I added rasins and next time I will add nuts because I will make this again.
These turned out amazing! I used whole wheat flour for that "healthier" feeling. (good thing since I ate 6 myself) They are great without the icing too.
Very, very good, natural carrot muffin. The batter recipe and icing recipe make more than enough. I have small-ish cupcake pans, perfect for typical cupcake liners, and this recipe made 18. I'm glad I didn't double the recipe. I did add 1C chopped walnuts with the carrots, and the batter handled it just fine. The only way to improve this would be a little stronger on the spice(s), if you like them spicier. Our family of 3 is quite pleased. I'm holding onto the recipe and will use this anytime we want carrot muffins. Not heavy at all, but not too light, either. Also, I followed the recipe exactly, and baked for 20 minutes in a weak gas oven.... no problems with the directions. Beautiful.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Carrot Muffins with Cream Cheese Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 168
This carrot cake is dense and delicious, a real crowd-pleaser.
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Cream cheese and whipped cream make this frosting addictive.