Carrot cake is a favorite of mine, yet sometimes baking a whole cake seems like too much. Carrot muffins are the perfect solution for a delicious, small, decadent snack. Now that I have a food processor that dices the carrots, it's even easier to make, since I don't particularly like hand-grating carrots.
Carrot Muffins:
2 cups flour
1 cup white sugar
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups of grated carrots (about 6 medium carrots)
1 1/2 cups vegetable oil
4 eggs
1 cup raisins
1 cup toasted, chopped walnuts
First mix all the dry ingredients, then add the carrots, oil and eggs and blend really well. Fold in raisins and walnuts.
Place in muffin cups (I use re-usable silicone muffin cups) and bake at 160º C for 20-25 minutes until the tops are brown.
Cream cheese frosting:
4 oz. cream cheese (~ 100 gr.)
4 tablespoons butter (half a stick, ~ 100 gr.)
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
Blend all together thoroughly.
Once the muffins are cool, spread the frosting on top.
Serve with a nice cup of tea!
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