Carrot muffins with cream cheese frosting
Description
The baking is simple and quick. Carrot baked goods have an amazing taste—just try it for yourself. This recipe yields 24 muffins.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a 12-cup muffin tin with paper liners, brush them with butter, and lightly dust with flour. Peel the carrots and grate them. Coarsely chop the walnuts, if using.
- 2
Step 2
2. Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Beat sugar and butter in a large bowl with a mixer. Add eggs and beat. Add the flour mixture and mix until combined. Stir in carrots, walnuts, and raisins, if using.
- 3
Step 3
3. Divide the dough among the paper liners, filling each one 3/4 full.
- 4
Step 4
4. Bake the muffins for 14 to 18 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5
Step 5
5. Meanwhile, prepare the cream cheese frosting. In a mixing bowl, beat all the frosting ingredients with a mixer at medium speed. Refrigerate the frosting for 10–20 minutes. Frost the cooled carrot muffins with the prepared frosting.