Fluffy Carrot Muffins with Cream Cheese Frosting

Fluffy Carrot Muffins with Cream Cheese Frosting

152
anonymous 0

"These delicious carrot muffins are light and fluffy."
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Ingredients

1 h 5 m servings 360 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
  4. 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.

Reviews

152
  1. 179 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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 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 -- i...

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 ...

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.

This makes the best tasting carrot cake ever! The cream cheese icing is a nice addition as well! The recipie was super easy (I made it as a cake as opposed to muffins) I made it twice and everyo...

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...

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 ...