Carrot Cake Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Carrots
  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 2 tbsp Powdered sugar
  • 1/4 tsp Pumpkin spice
  • 1 tsp Sea salt, fine
  • 1/2 tsp Vanilla extract
  • 1 Walnuts or pecans finely chopped for rolling or topping
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 4 oz Cream cheese
  • 1 tbsp Whole milk

Found on happilyunprocessed.com

Description

Ingredients

• 1 1/2 cups carrots, peeled and finely grated
• 1/2 cup walnuts, chopped
• 1/2 cup raisins
• 1/2 cup brown sugar
• 1/2 cup oil (or unsweetened applesauce)
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup white whole wheat flour (King Arthur makes one)
• 1 teaspoon baking soda
• 1 teaspoon sea salt, fine
• 1 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin spice (or nutmeg)
• 4 oz cream cheese, softened at room temperature
• 2-3 Tablespoons powdered sugar
• 1 Tablespoon whole milk
• walnuts or pecans finely chopped for rolling or topping

Directions

• Preheat the oven to 350
• Line a muffin tin with liners. The silicone liners are reusable and the muffins dont stick when coming out.
• In a bowl, mix the carrots, walnuts and raisins together.
• In another bowl, using a hand mixer or by hand, mix the sugar and oil (or applesauce) together until well blended. Add the eggs, one at a time until fully incorporated. Add the vanilla and continue mixing for about 30 seconds.
• In a large bowl combine the flour, baking soda, salt, cinnamon and pumpkin spice (or nutmeg) together.
• Add the wet ingredients to the flour and stir until combined.
• Last, add the carrots, nuts and raisins to the mixture and stir to combine.
• Fill each muffin tin about 3/4 full and bake approximately 18-20 minutes or until a toothpick comes out clean.
• Let cool if frosting with cream cheese.
• Using an electric hand mixer, beat the cream cheese, powdered sugar and milk together until smooth, about 1-2 minutes.
• Frost the cooled muffins with about 1 Tablespoon cream cheese and top with nuts if desired.