Fluffy Carrot Muffins With Cream Cheese Frosting Recipe 435 Recipes

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Fluffy Carrot Muffins with Cream Cheese Frosting image

These delicious carrot muffins are light and fluffy.

Provided by anonymous

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g

CREAM CHEESE CARROT MUFFINS

Cream Cheese Carrot Muffins image

I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!-Francy Schneidecker, Tillamook, Oregon

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) sliced carrots, drained
1-3/4 cups all-purpose flour
1 cup sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and nutmeg
1 egg
1/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar

Steps:

Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened. , Fill 12 greased muffin cups one-third full. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 370mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING RECIPE - (4.3/5)

Fluffy Carrot Muffins with Cream Cheese Frosting Recipe - (4.3/5) image

Provided by PKMom

Number Of Ingredients 14

Ingredients

1 1/3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
1/4 cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar

Steps:

Preheat oven to 350°F (175°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

Carrot Cream Cheese Muffins image

Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !

Provided by Kerstin

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

2 ¼ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking soda
¼ cup margarine, softened
½ cup egg substitute
1 cup lowfat buttermilk
2 tablespoons frozen orange juice concentrate
1 tablespoon vanilla extract
1 cup grated carrots
½ cup raisins, plumped and drained
6 tablespoons lowfat cream cheese, softened
2 tablespoons nonfat sour cream
⅓ cup white sugar
½ cup finely chopped walnuts

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.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 39.2 g, Cholesterol 5.8 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 329.1 mg, Sugar 18.4 g

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