When Springtime is calling for its healthy garden flavors you start with this all-time favorite of all Spring treats combined. We are talking about “Carrot Cake Muffins”. This recipe is very easy and tastes lovely for humans as well as curious bunnies such as Peter Rabbit.
The awakening of Spring usually comes with the daydreams of beautiful gardens, rabbits, and all things fresh and green, or in this case, orange. This Carrot cake taste just right with its tasty hint of spices. If you desire a nice frosting on top of your carrot cake muffins, I’ll be happy to let you know it is easy peasy too.
Carrot Cake Muffin Recipe – A dreamy favorite for any refreshing garden party in Spring. (This recipe yields 12 muffins)
Muffin Ingredients:
2 Cups of Flour
1 Cup Sugar
1 + 1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Ground Cinnamon
1/4 Tsp Ground Cloves
1/2 Tsp Ground Ginger
2 Cups grated Carrots
3 Eggs
1/2 Cup Butter (Melted and Cooled)
1/3 Cup (Vegetable or Canola)
Frosting Ingredients:
1 Tbsp unsalted Butter (Softened)
2 Oz Cream Cheese (Softened)
1 Cup Powdered Sugar
1 Tbsp Milk
SIMPLY COMBINE THEM IN A SEPARATE BOWL
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Let’s bake, this is how Spring is made:
Preheat the oven to 375 degrees (F).
In a bowl, mix the dry ingredients including the Carrots.
In another bowl, mix the melted and cooled Butter with the Oil and 3 Eggs.
Mix the two bowls together and stir until just combined.
Spoon the batter into a nonstick 12-Cup Muffin Pan. Muffin forms made of paper work excellent as well. Bake for about 18-20 minutes or until golden brown. Let them cool down for a few minutes before you enjoy them.
If you decide to make your own frosting, simply combine and stir the ingredients together until smooth. Add how little and how much per muffin you desire.
P.s. If you want to be extra creative: shred a carrot really thin and use a scissor to cut small shapes of decorative carrots placed on top of your frosting. For the green part, use a spinach leaf.
Don’t miss out on Spring, check out our Spring Bucket List
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