Carrot Cake Muffins
November 03, 2017
- FOR CREAM CHEESE FROSTING
- Serving Size: 1 (86.9 g)
- Calories 296.9
- Total Fat - 18.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 48.4 mg
- Sodium - 214.7 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 1.7 g
- Sugars - 18 g
- Protein - 3.6 g
- Calcium - 52.7 mg
- Iron - 0.7 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Place paper liners in 18 muffin cups.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
Stir in the nuts and coconut. Set aside.
In a separate bowl whisk together the eggs, oil, and vanilla extract.
Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.
Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack.
After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Beat the butter and cream cheese until very smooth with no lumps.
Gradually beat in the icing sugar until fully incorporated and smooth.
Beat in the vanilla extract.
Place a dollop of the cream cheese frosting on the top of each muffin.
Tips & Variations
No special items needed.