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Nancy’s Recipes

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Desserts

Carrot Cake Muffins with Cream Cheese Frosting

Featured Product: Nancy’s Organic Cream Cheese

 

Ingredients

Muffins

  • 1 ¼ C. Vegetable Oil
  • 2 C. Cane Sugar
  • 4 Eggs
  • 2 C. All-purpose Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 ½ tsp. Ground Cinnamon
  • ¾ tsp. Ground Nutmeg
  • ½ tsp. Ground Cloves
  • 4 C. Shredded Carrots
  • 1 C. Golden Raisins
  • 1 C. Chopped Walnuts, plus more for topping

Cream Cheese Frosting

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • ½ C. Organic Butter, softened
  • 3 ½ C. Organic Powdered Sugar
  • ¼ tsp. Salt
  • 1 tsp. Pure Vanilla Extract

 

Directions

  1. Preheat the oven to 350 degrees and prepare a muffin tin with oil or paper liners.
  2. In a large mixing bowl, combine the oil, sugar and eggs. Beat the mixture until fluffy.
  3. In a separate bowl, sift together the flour, baking powder, soda, salt and spices.
  4. Gradually add the dry mixture to the wet mixture, mixing well between additions.
  5. Add the carrots, raisins and walnuts to the batter. Stir well to incorporate.
  6. Pour the batter into the wells of the prepared muffin tin, almost to the top. Bake for 20-25 minutes, until a knife comes out clean.
  7. Allow the muffins to cool for 5 minutes before turning them out of the tin. Transfer them to a rack and cool completely.
  8. To make the frosting, beat together the cream cheese and butter with a hand mixer.
  9. Slowly incorporate the powdered sugar, salt and vanilla. Beat until fluffy and smooth.
  10. Use a knife or a piping bag to top each muffin with frosting. Garnish with chopped walnuts.
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