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Carrot Cake Muffins

Cooking Times

Ready in: 1 hour
Prep time: 20
Cook time: 23
Serves: 12

Ingredients

  • 1 1/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/2 c. vegetable oil
  • 1 c. brown sugar
  • 2 large eggs, room temp.
  • 1/3 c. unsweetened applesauce, at room temp.
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. Cal-Organic Bunch Carrots
  • 3/4 c. walnuts, chopped (optional)
  • 8 oz. cream cheese, softened
  • 1/2 c. unsalted butter, softened
  • 3 c. confectioners' sugar
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • Shredded carrots or walnuts, for garnish (optional)

Directions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Peel, shred & coarsely chop carrots.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.
  4. Pour/spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  5. Meanwhile, make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better.
  6. Frost cooled cupcakes and top with optional garnish, if desired. Cover and store leftover cupcakes in the refrigerator for up to 5 days.

Tips for storing carrots

  • 1
    Containers

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3
    Temperature

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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