The Pioneer Woman Tasty Kitchen
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Carrot Muffins with Cream Cheese Icing

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Level: Easy

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Description

Just the usual carrot muffins, with a cream cheese icing.

Ingredients

  • 4 cups Grated Carrot
  • 1-¼ cup Vegetable Oil
  • 4 whole Eggs
  • 1-½ cup Sugar
  • ½ cups Half-and-half
  • 1 Tablespoon Fresh Grated Ginger
  • 1 cup Raisins
  • 3-½ cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice
  • 2 blocks Cream Cheese
  • ¼ cups Butter
  • 3 cups Icing Sugar
  • ⅓ cups Whipping Cream

Preparation

Preheat oven 325F.

Altogether in one bowl, mix carrots, oil, eggs, sugar, half-and-half, ginger and raisins.

In another bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Mix the flour mixture into the wet mixture until combined. Pretty easy, eh?

Depending on how you like your muffins, you can either use liners in your muffin pans, or just spray them. Next, fill each cup about ¾ full, then into the oven to bake for about 23 minutes. Test for doneness with a toothpick. Let the muffins cool slightly in the pans, and then finish cooling them on a cooling rack.

While the muffins are baking, make the cream cheese icing! In your mixer, whip together the butter and cream cheese. Once this is soft, mix in the icing sugar until combined. Scrape down the bowl, then on medium-high speed, slowly drizzle the whipping cream in. This will make it light and soft. Try to refrigerate this for about 2 hours before icing the muffins.

Enjoy!

One Comment

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Profile photo of DeeAnna

DeeAnna on 8.25.2010

Yum!! I just made these delicious muffins! For my family I substituted white whole wheat flour, and added a 20 ounce can of unsweetened crushed pineapple. YUMM! Thanks for the delicious recipe!

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