Carrot Muffin with cream cheese frosting
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Carrot Muffins}Muffin Monday

Servings 24 muffins
Calories 273kcal
Author Leigh Anne Wilkes

Ingredients

Frosting:

  • 2 oz white chocolate
  • 8 oz cream cheese softened
  • ½ C butter softened
  • 1 tsp vanilla extract
  • 3-4 C powdered sugar
  • 2 Tbsp heavy cream

Muffins:

  • 2 eggs lightly beaten
  • 1 1/8 C white sugar
  • 1/3 C brown sugar
  • ½ C oil
  • 1 teaspoon vanilla extract
  • 2 C shredded carrot raw
  • ½ C crushed pineapple
  • 1 ½ C flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1/4 tsp ground ginger

Instructions

  • Preheat oven to 350 degrees

Frosting:

  • Over LOW heat, in a saucepan melt white chocolate
  • Watch it close as it will burn easily
  • Stir until smooth and let cool until at room temperature
  • Mix the cream cheese and butter together and then add mix in white chocolate and vanilla
  • Gradually beat in powdered sugar and mix until fluffy
  • (Taste along the way so you don’t put in too much.) Mix in heavy cream
  • If frosting is too soft, refrigerate in piping bag for a while

Muffins:

  • Beat eggs, white sugar and brown sugar until smooth
  • Mix in oil and vanilla
  • Fold in carrots and pineapple
  • In a separate bowl, mix flour, baking soda, salt, and spices
  • Mix the dry ingredients into the carrot mixture until just moistened
  • Do not over mix
  • Bake 20-25 minutes of until the tops spring back
  • Let cool and frost

Nutrition

Calories: 273kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 187mg | Potassium: 52mg | Fiber: 1g | Sugar: 30g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg