Carrot Cake Muffins with Cream Cheese Frosting

These delicious bite-sized muffins are more moist than most, thanks to two secret ingredients. Plus, traditional cream cheese frosting piped on top makes them almost too pretty to eat. Freeze them without the frosting and then pipe some on just before serving for a make-ahead holiday treat that’s sure to please! — Alison J. Bermack

Carrot Cake Muffins


3 eggs
2/3 cup canola oil
½ cup apple sauce
1 ½ teaspoons vanilla extract
1 ¼ cups sugar
2 ½ cups white flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
¼ cup milk
1 cup crushed pineapple
3 cups grated carrot
1 cup pecans (optional — only if you like nuts!)


Pre-heat the oven to 350 degrees. Combine flour, baking soda, baking powder, spices and salt in a bowl until well-mixed. Set aside. In a separate bowl, beat the eggs, vanilla and oil with the sugar and apple sauce. Gradually add the flour mixture and stir well. Blend in the milk and mix in the crushed pineapple, carrots and nuts.

Grease mini-muffin tins with butter or baking spray, and fill ¾ full of batter, using a spoon. Bake for approximately 14 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes and pipe of spread frosting on each muffin. (To pipe, place frosting in a freezer bag, cut off a corner and squeeze the frosting onto the muffin). If freezing, place in an airtight container with wax paper in between layers and then make frosting just before serving.

Cream Cheese Frosting


1 8-ounce package light cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cup confectioner’s sugar


Using a stand mixer with the paddle attachment beat the ingredients until smooth, about 5 minutes.


Article Posted 7 years Ago

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