Carrot Muffins
1 cup all-purpose flour
1 cup whole wheat flour
2 tsps baking powder
½ tsp salt
1 tsp cinnamon
2 eggs
½ cup vegetable oil
½ cup milk
½ cup brown sugar
½ cup white sugar
2 cups shredded carrots
Preheat oven to 425F. Line muffin tin with paper liners.
Cream Cheese Frosting
2 cups powdered sugar/icing sugar
½ brick cream cheese, at room temperature
¼ cup butter, at room temperature
1 tsp vanilla
1 cup whole wheat flour
2 tsps baking powder
½ tsp salt
1 tsp cinnamon
2 eggs
½ cup vegetable oil
½ cup milk
½ cup brown sugar
½ cup white sugar
2 cups shredded carrots
Preheat oven to 425F. Line muffin tin with paper liners.
- In a large bowl, mix together flour, baking powder, salt and cinnamon.
- In a separate bowl, combine eggs, oil, milk and sugars; beat well with whisk or electric mixer.
- Combine wet, dry and shredded carrots, mix just until moistened.
- Spoon into 12 prepared muffin cups. Make sure they are all equally full.
- Bake for 20 to 30 minutes.
Cream Cheese Frosting
2 cups powdered sugar/icing sugar
½ brick cream cheese, at room temperature
¼ cup butter, at room temperature
1 tsp vanilla
- Mix together all ingredients until you have a smooth frosting.
- If it is too thick or too runny add a little more milk or icing sugar, 1 tbsp spoon at a time.