Carrot Cake Muffins

Carrot Cake Muffins

yield: 10-12 MUFFINSprep time:15 MINUTEScook time:20-24 MINUTES

You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!

INGREDIENTS:

FOR THE MUFFINS:

• 1 cup granulated sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 cup shredded carrots
• FOR THE TOPPING:
• 2 Tbsp unsalted butter, softened
• 2 oz cream cheese, softened
• 1/2 tsp vanilla extract
• 1 cup powdered sugar
• 1-2 Tbsp heavy cream
• 1/2 cup chopped walnuts

DIRECTIONS:

1.       Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside.

2.       In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, and cinnamon. Mix until fully combined. Fold in carrots.

3.       Using a large cookie scoop, fill muffin tin with batter about 2/3 full each. You should get 10-12 muffins.

4.       Bake for 20-24 minutes. Remove from pan and cool completely.

5.       For the frosting, beat the butter, cream cheese, vanilla, sugar and heavy cream until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve and enjoy!

source : www.shugarysweets.com

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