Spiced Carrot Cake Muffins with Creamy Frosting
Spiced Carrot Cake Muffins with Creamy Frosting
ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple, drainedFor the Creamy Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a large bowl, whisk together the flour, baking powder, spices, and salt.
- 3.
In a separate bowl, beat together the sugars, oil, eggs, and vanilla extract until well combined.
- 4.
Add the wet ingredients to the dry ingredients and stir until just combined.
- 5.
Fold in the grated carrots and crushed pineapple.
- 6.
Divide the batter evenly among the muffin cups, filling about ¾ full.
- 7.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9.
Meanwhile, prepare the creamy frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, beating until light and fluffy.
- 10.
Pipe or spread the creamy frosting onto the cooled muffins.
- 11.
Optional: garnish with additional grated carrots.
