Best 4 Carrot Cake Muffins With Cream Cheese Icing And Carrot Recipes

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

CARROT CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
• In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
• In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.

CARROT CAKE MUFFINS WITH CREAM CHEESE ICING AND CARROT

Steps:

• preheat oven to 170-180 degrees depending on how hot your oven is.
• grease 6 hole texas muffin pan or a normal 12 muffin pan.
• mix oil, eggs, flour,sugar, cinnamon in bowl with spoon.
• stir in carrots and pineapple.
• pour mixture into muffin pan holes.
• bake in oven about 30-35 minutes.
• stand cakes 5 min before turning out onto wire rack.
• turn cakes so tops are up to cool.
• make cream cheese icing and mini carrots.
• spread with icing and place carrots on cake.
• cream cheese icing.
• beat butter and cream cheese til light and fluffy.
• beat in icing sugar gradually.
• mini carrots.
• put apricots in a cup of boiling water to cover stand 10 minute.
• drain apricots dry with paper.
• cut snake into six 3 cm lengths.
• place one snake piece at the top of apricot half roll apricot around snake allowing to stick out of the top of the apricot and make several think cuts to look like a leaf.
• or use green coloured cream cheese icing mix and place at top of apricot on muffin to look like leaf.

CARROT CHEESECAKE MUFFINS

Steps:

• In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.