Sunday, April 20, 2014

Carrot Cake Muffins

These were perfect for the Easter Weekend.

1 1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
3/4 cup packed  brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots
1/2 cup applesauce
1/2 teaspoon vanilla extract
1/2 cup finely chopped walnuts
1 cup raisins
4 ounces cream cheese at room temperature
3/4 cup confectioners' sugar
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in chopped walnuts and raisins.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.  If you do mini muffins about 11 minutes.

The Lineman's Wife

With an electric mixer, beat together the cream cheese and confectioners' sugar until smooth and creamy. Frost the cooled cupcakes.

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